I have a sister-in-law, Brooke, who has celiac, which means that she can’t eat gluten. When my brother, Lyle, started dating her, I didn’t even know what gluten was or that anyone was allergic to it, but throughout these past three years as I have gotten to know her and more about her diet restrictions, I have loved to challenge myself with making good gluten-free food. It does not always turn out well (especially when it comes to baked goods). I have made some nasty things.
I remember the first time I ever tried to bake gluten-free peanut butter cookies. Lyle had just started dating her and he looked up a recipe and asked me to help him, so I did. As these “cookies” were in the oven, they began to sweat out tons of oil. They looked disgusting! Needless to say, we threw them out and did not show Brooke.
That was a disaster and there have been many more, but last Wednesday I managed to come up with a pretty good recipe. Even if you don’t eat gluten-free, these chicken nuggets are pretty good (if I do say so myself).
That was a disaster and there have been many more, but last Wednesday I managed to come up with a pretty good recipe. Even if you don’t eat gluten-free, these chicken nuggets are pretty good (if I do say so myself).
2 Chicken Breasts, cut into bite sized pieces
2 cups corn flakes, crushed
½ cup parmesan cheese
½ tablespoon Italian seasoning
1 teaspoon salt
1 Tablespoon olive oil
2 eggs
¼ cup white rice flour
¼ cup tapioca flour
Preheat the oven to 400 deg. F. Mix the corn flakes, parmesan, Italian seasoning, salt, and olive oil in a bowl, set aside. In a separate bowl, lightly whisk the eggs. In another bowl, mix the two flours. Cover the chicken pieces first in the flour, then the eggs, and finally the corn flake mixture and set on a cookie sheet. When all the chicken is covered, cook in the oven 6 minutes, then flip the pieces over and cook for another 6 minutes or until it is cooked through.