Eating Gluten Free
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Gluten Free Pinwheels -adapted from Julia Andrus

Rice Flour tortillas (found under bread recipes) 16 oz cream cheese chopped green onions 1 can black olives- chopped bigger can of green chili's (6oz. size) small jar of Pimento packet of ranch seasoning mix (make sure it's GF free) Mix everything together- spread over tortillas. You can also just use corn tortillas. Roll up and cut. Back To Top

Gluten Free Corn puppies (mini corn dogs)

1 c. Featherlight mix 2/3 c. corn meal 2 Tbs. sugar 1 ½ tsp. baking powder 1 tsp. salt 1/2 tsp xanthan gum ½ tsp. dry mustard 2 Tbs. shortening 1 beaten egg ¾ c. milk (add 2-3 Tbs. more if needed) GF hot dogs 4 c. cooking oil Combine dry ingredients. Add shortening. Cut into fine granules with a pastry cutter (or 2 knives). Mix egg and milk. Add to dry ingredients. Batter should be about the consistency of brownie batter. Cut the hot dogs into 4 or 5 pieces each. Drop the hot dog chunks into the batter, coating each piece. Heat oil to about 375°. Fry hot dogs pieces in hot oil, turning every 10-20 seconds, until evenly browned. Place on a cookie sheet. Bake at 200° for 3-5 minutes. Back To Top

Gluten Free Chicken nuggets

2 � 4 lb boneless chicken breasts 1 1/3 c. featherlight mix 2 tsp garlic salt 2 tsp dry ranch powder (McCormick) ¾ tsp. baking soda 4 ½ tsp. vinegar 1 cup water vegetable oil for deep frying Cut chicken into nugget sized pieces. Pour oil into a deep fryer or dutch oven. (Oil should be at least 2-3 inches deep.) Heat to 360 degrees. Mix flour, garlic salt, and ranch powder in a bowl. Mix vinegar and baking soda. Combine flour mix, vinegar mix, and water. Beat until smooth. Dip chicken pieces in batter. Fry nuggets in hot oil until golden brown. (*Break the first couple of nuggets open to make sure the chicken is cooked all the way through.) Serve with Honey mustard, barbeque sauce, or ranch dressing. Serves 6-8. Back To Top