Hi everyone! I’ve missed you. I’m so sorry that I have been MIA. The month of January was a complete roller coaster for us. We got engaged (yay!) and then a couple of weeks later, we lost an important member of our family. Our senior fur baby Julian. It’s been rough and a huge adjustment for us. I hate to start this post off with the sad story, but I wanted to let y’all know where I have been. Thanks for being so understanding!
4C Gluten-Free Plain Crumbs
I think one of the things that I’ve missed since developing my allergy to gluten [and dairy]. I was walking through Food Lion one day and found the most AMAZING gluten-free bread crumbs. What I loved about them {aside from them being gluten and dairy free} is that it didn’t have any junk in the ingredients! Take a look – I grabbed these photos from the store website.
According to the ingredients, these crumbs are are gluten-free, vegan, dairy-free, nut-free and soy-free. They are NOT grain-free as they are a rice flour base.
The gluten-free breaded chicken strips were so easy to make. I think this is probably my favorite “bread crumb” product. It tasted REAL and natural. With only four ingredients, this made the perfect chicken strips. Here’s how I made them:
The Recipe
What you need:
Boneless chicken strips
Eggs
3C Gluten-Free Crumbs
Italian season
Garlic powder
Himalayan salt (or your salt of choice)
Olive oil
Frying pan
*I didn’t add any measurements on ingredients because it is based on how much you are making and the size of the chicken. You just need enough to properly coat the chicken.
Preparation:
Heat up the frying pan with olive oil.
I had two bowls set up: One for the eggs and one for the crumbs and seasoning. Take the uncooked chicken strips, dip them in the egg. Put the egg-coated chicken into the bowl with the seasoning and make sure the chicken is coated.
After properly coating the chicken, place each strip on the frying pan. Fry until the breading is has browned.
We made a pretty large batch when preparing this and had TONS of leftovers. BUT our goal was to make an allergy friendly chicken “Parmesan” without the gluten and dairy. We had Ancient Harvest Pow Pasta {lentil pasta} with an organic pasta sauce topped with our gluten-free breaded chicken. Mike was able to add cheese on his {lucky}. I obviously had mine without cheese and it was still SO GOOD.
The pictures are a little dark (sorry about that), I didn’t have access to my lighting at the time. Anyways – we had plenty of left overs and I was amazed at how wonderfully these reheated.
If you have any questions about any of these products, I’d be happy to help. We prefer the Ancient Harvest Pow Pasta over the other corn based g-free pastas because it is packed with fiber and protein. The fiber and protein is definitely a plus because it is extremely filling which can help you not over eat. It also helps prevent any type of elevated insulin response {sugar spike}. That is very common when eating pasta!
Enjoy y’all and as always, thanks for reading 🙂
-Your Food Allergy Guide