1st...Making 2 meals for gluten-free friend in need right now. Tomorrow night I'd like to 'deep-fry skinless boneless chicken breast pieces' but I have to substitute my flour to her gluten-free flour and unsure how will taste or fry. The way I do mine is... ...Soak chicken pieces in salt water brine over night. ...Drain brine prior to frying and coat well with flour (here's where I thought using gluten-free flour as Pampered Chef or gluten-free Bisquik) ...prepare Crisco Canola oil for deep frying as flour-like coating soaks moisture in to prevent a 'dry-powdery coat' that floats 'OFF' when placed in oil too early for absorbtion) ...when golden remove placing on paper towels to absorb excess oil to allow for extra crispness. Sooooo...recommendation for different flour coating that's gluten-free? Do I need to add to the PCG-Free Multi-Purpose Flour any baking soda well mixed together for taste since I use standard self rising that's NOT gluten-free? 2nd...if a standard (not gluten-free) recipe calls for 1/2 cup self-rising flour, if I use as a substitute Pampered Chef Multi-purpose flour, is that more of a 'PLAIN' flour needing baking soda and salt to help rise? I have a coconut pie recipe calling for 1/2 cup self-rising flour and wondered about a conversion for gluten-free. SOS? 3rd...Want to make 'Corny Corn Bread' which calls for 2 Boxes of Jiffy Cornmeal Muffin Mix. I heard the Gluten-Free Jiffy Brand wasn't all that great tasting...so I researched and found a gluten-free homemade recipe for the Jiffy mix. Here it is... Homemade Gluten-Free Jiffy Corn Meal Muffin Mix 2 Cups (8oz or 227g) Better Batter Gluten Free Flour (Can't find and was going to substitute w/Bisquik 1 1/2 Cups yellow corn meal 1/2 Cup plus 1 TBSP granulated sugar 3 TBSPS baking powder 3/4 teaspoons salt 6 Tablespoons vegetable shortening or oil ( shortening stores better so said) I'm substituting Crisco shortening (lard base) Praying you can help me ASAP in any way of the 3 concerns of the flour's measurements & additions for better results/tasting (read about the 1/4 tsp Xanthan Gum Powder to 1 cup Gluten-Free Flour which brought red flags on should I try to find today...so thought you may could help...IN ANY WAY! Thank you and have a very blessed day! lucy OX

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