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Gluten-Free "Schnitzel" Batter

Gluten-Free "Shnitzel" Batter

This traditional schnitzel coating can be used on poultry, tofu, or even vegetables for Passover or year-round.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • Protein or vegetable of your choice, cut into chunks or strips


  • 1 cup coconut cream (or other non-dairy milk on Passover)
  • 1 clove garlic, crushed
  • 1 tablespoon brown sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper


  • 1 cup quinoa flour*
  • 1 cup gluten-free cornflour (can substituted with potato starch for Passover)
  • 1 teaspoon paprika
  • 1 teaspoon ground mustard seed (optional on Passover)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Oil for frying


1. In a large bowl combine the marinade ingredients, add your protein and marinade for an hour in the fridge (if using tofu, you'll want to marinade longer).

2. In a separate bowl mix the dry ingredients for the coating/batter.

Oven Baked: Coat your protein in the dry ingredients and place on a lined baking sheet. Bake for 10 minutes at 350°F, or until nicely browned and crispy, turn and bake for an additional 5 minutes.

Fried: Heat oil in a skillet to high heat and then reduce to medium-high. Fry the protein until browned and crispy, then turn over to brown the other side to achieve the same. Place on paper towel to drain the excess oil and then move to a baking tray to keep warm in the oven until it is time to serve.

*To Make Your Own Quinoa Flour: Toast dry quinoa gently in a skillet, then blend thouroughly in a food processor until it becomes like flour.