Gluten Free Crispy Chicken Coating

Gluten Free Crispy Chicken Coating

This recipe was enough to cover 4 large boneless skinless chicken breasts cut in to large chunks
1 cup gluten free flour blend
1 cup gluten free seasoned bread crumbs
**(see below)
1 teaspoon kosher salt
1 teaspoon black pepper

Take chicken that has been marinated over night in butter milk or dairy free substitute (ie 1 cup dairy free milk and 1 teaspoon of apple cider vinegar) roll the chicken in the coating and either bake at 350 until done or fry in oil on the stove. Either way is yummy.

**To make seasoned bread crumbs I toast 3 pieces of GF bread (Glutino FiberBread)
Process and add in:
2 teaspoon GF Cajun Seasoning (with salt)
1 teaspoon thyme
1 teaspoon garlic powder

Whirl all that around in the food processor until it resembles bread crumbs. If the mixture
is still damp pour it out on a baking sheet broil briefly to toast and dry out mixture.

Swanger Chili

I make this chili every fall and winter. It was a staple in my house growing up, my mom always served it with saltine crackers, we like it with flour tortillas or cornbread. In my effort to cut the red meat I have exchanged the hamburger with ground turkey with no complaints.

Swanger Chili

1 lb ground turkey
1 28oz can whole tomatoes
1 medium onion
2 15 oz cans kidney beans
2 tablespoons chili powder
1 teaspoon sugar
1 1/2 teaspoons salt

Brown turkey and onions and 1/2 teaspoon (or to taste) in a large pot until there is no liquid in the bottom of the pan and turkey begins to caramelize. While that is cooking, blend the tomatoes with a hand blender, or food processor until smooth (my kids and I hate the tomato chunks!) When the meat is done add tomatoes, 2 cans of beans (with the liquid), chili powder, sugar and remainder of the salt. Let cook on the stove top on low heat for an hour and a half to two hours or throw it all in the crock pot and cook on low all day. Serve with saltine crackers, tortillas or corn bread. (serves 5 Velardes)

GF Cornbread

My favorite GF bread to make the bread is very dense and moist. It is super simple, using only brown rice flour and corn meal, anyone can make it. The Xanthan gum is important but the bread will work without it, it will be rather crumbly though. Xanthan gum is worth the $, the $10 bag I bought last year is still going strong. Even if I were a more zealous baker it would still last for several months...break down and buy it!

GF Cornbread

DRY INGREDIENTS:
1 cup brown rice flour (or your favorite flour blend)
3/4 cup corn meal
1 teaspoon baking powder
1 teaspoon salt
1 scant teaspoon xanthan gum

WET INGREDIENTS:
1 cup milk (rice, soy or cow) plus 1 teaspoon apple cider vinegar
1/4 cup honey
3 tablespoons melted margarine, butter or canola oil
2 eggs beaten

Preheat oven to 425 degrees, grease an 8X8 baking pan. Combine dry ingredients in a large bowl and whisk together. Combine wet ingredients in a small bowl and whisk together. Add the wet mix to the dry, stir to combine well. Let sit for a minute. Pour in to a prepared baking pan and place in preheated oven, bake for 30 minutes. Let cool to warm and serve.