How to make gluten free batter?
With the Andrew James Gluten Free Fish Batter Mix it’s simple. All you have to do is add water!
Making a Gluten-Free Diet Really Easy
Following a gluten-free diet can be quite a task, but this Andrew James Gluten Free Fish Batter Mix means you can make hassle-free fish and even Yorkshire puddings. With our range of gluten-free mixes, everything is made so much easier - from purchasing high-quality gluten-free products to baking and enjoying them at the end. This delicious gluten free batter mix is suitable for vegetarians and those with coeliac dietary requirements.
How is it Gluten Free?
By using rice flour, potato starch, gram, and buckwheat flour, our mix is 100% gluten free and safe for gluten intolerant, or sensitive people to consume.
How Do I Use the Mix?
By simply adding 600ml of cold water to your 500g pouch of batter mix, you will make 11 x 100ml portions - more than enough for the whole family. Just reduce the quantities to fit your requirements if you are looking to serve only a few people.
You can quickly turn your gluten free batter mix into delicious tempura batter with the addition of egg whites or a delicious gluten-free toad in the hole.
Is There Any Direction for Use?
Yes - we’ve even included it on the packet for your convenience. It is as follows:
1. Blend 500g dry mix with 600ml COLD water until it contains a smooth and creamy consistency.
2. For ideal results, fry at 190͒C/375͒F.
3. Cook until crisp and golden.
Full Ingredient List:
White Rice Flour, Tapioca Starch, Potato Starch, Maize Starch, Raising Agents (E341(i), E500), Gram Flour, Buckwheat Flour, Salt
Please note that this product is exempt from the Andrew James 2-year warranty and products received may have a short shelf life. Also, please be aware that food items are non-returnable.
Yes! This batter is great when deep fried and turns into a delicious, crisp, golden coating. If you’re trying to cut down on calories and fat you can fry it in an air fryer or use your halogen oven with an airfryer attachment.
Yes, just whisk up two egg whites then fold in your batter mix and water.
When you place an order with Andrew James, depending on the item size our dispatch team will allocate the most efficient courier and service.
We aim to dispatch your order within one working day. The cut off time for a 24 hour delivery service is 3pm Monday to Friday. Any order placed after 3pm on a Friday will be dispatched the next working day (usually Monday). The 24 hour delivery service does not deliver on a Saturday or Sunday, please take this into consideration when placing your order.
If an order is placed on a Saturday or Sunday the order will then be dispatched on the next working day.
Courier Service Options
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Please take the dispatch time into consideration when buying during a UK Bank Holiday period. The Andrew James Warehouse does not dispatch items until the next working day.
Andrew James currently only offer delivery to UK mainland post codes. See our full delivery policy here.
You can return an item for a full refund within 30 days of receiving it.
Your item is also covered by a 2 year warranty, and we will replace any faulty items within this period.
However, spare parts such as Halogen Oven Bulbs, and consumable products such as Vacuum Sealer Bags are not covered by the 2 Year Warranty.
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Please note spare parts for our products are available to purchase by contacting our team on 0191 377 8358 or firstname.lastname@example.org
180g Andrew James Gluten Free Fish Batter Mix
646 Andrew James Gluten Free Curry Sauce Mix
4 portions fresh white fish, skinned and deboned (e.g. Cod or Haddock)
800g Potatoes (washed)
4 tbsp. Rapeseed Oil
*1 tbsp. Fresh Thyme (chopped)
*1 tbsp. Fresh Oregano (chopped)
400g Frozen Peas
40g Butter (melted)
2 tbsp. White Wine Vinegar
*3 tsp. Fresh Tarragon (Chopped)
*3 tsp. Fresh Mint (Chopped)
*Optional for extra taste.
Chop the potatoes into chunky chips and leave to soak in cold water for 10 mins then drain.
Mix the chips with the rapeseed oil and herbs if they are being used.
Spread the chips on a baking tray and bake in the oven for 25 - 30 mins until cooked.
While the chips are cooking make your fish batter by combining the batter mix with 220mls of cold water. Stir until it is the consistency of single cream.
Coat each portion of fish in the batter then drop into a deep fat fryer and cook until golden.
For the peas, boil a pan of water. Add the frozen peas and bring back to the boil then simmer for 2 minutes.
Drain them well then add the butter, the rest of the herbs and the vinegar. Briefly blitz in a blender, food processor or by hand with a potato masher, making sure you retain some texture.
Finally, make your curry sauce by putting the gluten free curry sauce mix into a small saucepan and combining it with some of the remaining water to create a smooth, lump free paste. Add the rest of the water then bring to the boil, stirring continuously. Allow to simmer for a minute or two then pour into individual ramekins for serving.