Gluten-free Recipes | Salt and Pepper Calamari
When Rowie Dillon started her Sydney bakery, Rowie’s Cakes, 15 years ago, she set out to prove that it was possible to eat “completely wicked and delicious”
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Ingredients
- 85 g (3 oz) sorghum flour
- ¼ tsp salt
- ½ tsp gluten-free baking powder
- 3½ tsp sea salt
- 3½ tsp Szechuan pepper
- 250 ml (8½ fl oz) soda water or gluten-free beer for a beer batter, chilled
- sunflower oil, for frying
- 800 g (28 oz) clean baby squid hoods, cut into rings
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