Salt-Baked Fish

I am trying to follow a recipe for a salt-baked fish which calls for 3/4 cup all purpose flour mixed with 2.5 cups salt. I am cooking for someone with Celiac and am wondering if I can substitute general gluten free flour in this salt mixture, or will it not work for the insulation purpose of the salt-bake? Would a different type of GF flour be better, like rice flour?

I've been looking at other salt-baked fish recipes online and some don't use flour. So I am wondering how integral the flour is to the mixture.

Also, the recipe includes a little bit of cornstarch. If that makes any difference to this question.

Thanks!

submitted by /u/austinf764
[link] [comments]

from AskCulinary https://ift.tt/GqrC5K9
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods