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No, they are not from you-know-where, but
they are delicious. Your children should love them - these
nuggets never last long around our house. Since you can make
as many or as few as you want, I give no measurements for
this recipe. But my advice: make a lot! They freeze
beautifully, and can be re-heated in the oven or microwave.
Ingredients:
Boneless, skinless chicken breast, Egg (if
tolerated) beaten with 2 TBL. water, Basic GF Bread Crumb
Mix (recipe follows), Optional spices: Salt, pepper, garlic
powder, onion powder etc., Canola, coconut or other
vegetable oil for frying.
Directions:
1. Slice chicken into strips, then into
bite- sized chunks.
2. Beat egg lightly with water and pour
into a shallow pan or pie plate.
3. In another shallow dish, season Basic
GF breadcrumb mix with spices.
4. Dip chicken pieces first into egg, and
then coat well in crumb mixture*. If egg cannot be used, dip
the chicken in melted CF margarine or in milk alternative.
Roll each dipped piece in the breading, and coat well.
5. Fry in very hot oil, about 1/2"
deep, until golden brown on all sides. Drain well on paper
towel lined plates. Serve while warm. Extras that have been
frozen reheat well.
Ingredients:
Perky's brand Nutty Rice Cereal (finely
ground in blender or food processor), or Hol-Grain rice
crackers (finely ground in blender or food processor),
Mashed Potato Flakes (no sulfites, preferably organic).
Optional: Some people like to add chickpea
flour to their breading. Blend ingredients in blender or
food processor till fine.
Optional: GF Corn flakes, crushed but not
to a powder.
Directions:
Experiment with the proportions of these
ingredients until you find the breading that you like. I
generally use equal amounts of the first three, and add some
corn flakes when I want extra crunch. For extra crunch and
flavor, process roasted sunflower seeds - this is great when
corn is not tolerated. Since sunflower seeds are oily and
could go rancid, add these to the rest of the breading as
you're preparing to cook your meal. Make a large batch and
store in an airtight container, since this breading will be
used in many other recipes.
Ingredients:
3/4 Cup dry Vance's DariFree, 3/4 Cup
unsweetened pineapple juice, 1/4 Cup lemon juice, 21/2 Cups
water, 1/2 Cup water mixed with 14 TBL. tapioca starch.
Directions:
Heat juice till very hot but not boiling
and combine with DariFree. Mix well to dissolve DariFree.
Pour mixture into a bowl and add the 2 1/2 Cups water. Heat
in microwave for 4-5 min. until very hot, but not boiling.
Stir in the last 1/2 cup water mixed with tapioca starch. It
should thicken up immediately as you stir. If not, heat
another minute or so until it begins to thicken, stirring
often to prevent lumps. Cool in the fridge for 24 hours. If
you use it before the 24 hours is up it will be gummy. You
can stir in some fruit or jam (serve in clean yogurt
container if the child is very fussy). You can use it as a
dressing for fruit salad - thin with a little juice and
dress the salad just prior to serving.
1. Louis Rich® turkey salami or Healthy
Choice® sliced turkey on rice bread spread with GF mayo or
Spectrum Naturals Essential Omega Spread® (margarine
substitute)
2. Brown rice snaps (cracker rounds)
served with cut-out rounds of sliced turkey to make little
sandwiches
3. Macadamia nut butter mixed with honey
and spread on rice cakes
4. Deli meat sliced 1/2" thick and
cut into "sticks" (serve with dipping sauce -
optional)
5. Cooked rice pasta tossed with salt and
Spectrum Spread® - ask the school to reheat!
6. Cold hamburger, lamb-burger, or
turkey-burger, cut into cubes; sliced hot dogs
7. Baked chicken drumsticks, frozen in
advance, which will thaw out in time for lunch
8. Sliced jicama or cucumber
Bette Hagman, author of "The
Gluten-Free Gourmet" series of books, has recently
developed a new GF flour blend. Her original mixture (made
up of white rice flour, potato starch and tapioca starch)
contains almost no protein, and is quite bland. The new
"Four Flour Bean Mix" is higher in protein and
substitutes cup for cup with wheat flour. This is wonderful
when you are adapting your own recipes to the GF diet. The
new blend contains 2/3 part Garfava flour (Authentic Foods),
1/3 part Jowar Flour (Jowar Inc., or at Indian markets), 1
part cornstarch and 1 part tapioca starch. For those who
cannot tolerate corn, arrowroot starch (available at health
food stores) can be used instead.
My son loves breakfast: Cereal, eggs,
pancakes ... you name it. But his "typical"
brother gives me fits in the morning. I can't bear to send
him off to school without something nutritious, but it is
always a battle. I know the same is true for many other
parents, but I may have the answer for you in these
breakfast cookies. Your child will think he's getting away
with murder, but you can keep the secret - these pack a
powerful punch! They have calcium (from the DariFree and
calcium powder), protein (from the egg, nuts and bean flour)
iron (from raisins) and essential fatty acids from the flax
powder.) They're not terribly sweet and are easily modified
for yeast-free regimens.
Ingredients:
1 stick CF margarine, softened, 1/3 cup
pure maple syrup*, 1 egg, 1/2 cup orange juice*, 11/2 tsp.
GF vanilla, 1 cup GF flour blend (see recipe), 1/3 cup rice
bran, 1 tsp. baking powder, 11/2 tsp. xanthan gum, 1/4 tsp.
Salt, 1 tsp. cinnamon (optional), 1 cup THIN sliced poha
(available through Miss Roben's and at Indian markets), 1
TBL. Nutriflax powder (available in the refrigerator section
of many Health Food stores), 1/3 cup Vance's DariFree, 1
TBL. calcium powder (available from Kirkman Laboratories),
1/3 cup ground pecans (or other nuts, if tolerated), 1 cup
raisins* (or other dried fruit), 1/4 cup unsweetened
coconut.
Directions:
1. Preheat oven to 350°
2. Spray cookie sheets with vegetable oil
spray.
3. Cream together margarine and sweetener
in a large bowl. Beat in egg.
4. Add bran, juice, vanilla.
5. Add dry ingredients. Mix well. Stir in
raisins and nuts.
6. Drop on greased cookie sheet, 2"
apart. Bake 10-12 minutes.
* If you are avoiding yeast, you can use
100% pure vegetable glycerine flavored with GF maple
flavoring, instead of maple syrup. This very sweet liquid
does not feed yeast. Squeeze fresh orange juice immediately
before making the cookies to avoid any fermentation (often a
problem with juices made from concentrate, or that have been
in the refrigerator for any period of time.) Omit dried
fruit.
-Celiac Sprue: A Guide Through the
Medicine Cabinet, available through Stokes
Pharmacy, 1-800-754-5222; http://www.stokesrx.com/.
Want to know if your child's medication contains gluten or
milk products? Look no further! This book contains some
basic information about gluten intolerance, and lists of
medications that are known to be free of gluten or gluten
and milk products.
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