Do you miss the breading you used to enjoy on your chicken before you went gluten-free?
Have you been avoiding recipes for gluten-free breaded dishes because you don’t think they will turn out?
I’ve had my shared of flops when trying out breading. But I have also discovered some things that work great.
And once again, if you don’t try it, how will you ever know?
So if you haven’t yet tried gluten-free breading, or your experiments have been disasters so far, here are some tips.
What to use for the breading:
There are many kinds of gluten-free breading for you to start experimenting with. Here are a few ideas.
- Brown rice crumbs: You will be able to find these in your gluten-free section of your grocery or health food store. Use them in place of wheat bread crumbs. Add salt, pepper and herbs for extra flavor.
- Almond meal: Use in place of bread crumbs. I personally love this choice.
- Other ground nuts such as pistachios, cashews, walnuts. You can choose to grind or chop them coarsely or grind them into a fine meal.
- Cornflakes or gluten-free rice cereals: grind these up into a fine meal and bread as usual.
- Stale rice bread, cornbread or other gluten-free breads. You can also toast bread in the oven until it is dried out and golden brown. Grind to a fine meal in the food processor and use a bread crumbs.
- Dehydrated potato flakes: Make sure to find a natural brand that is free of preservatives (like Barbara’s).
- For Chicken Parmigiana: mix 1/2 cup grated Parmesan cheese with 1 cup bread crumbs and add 1 Tbsp fresh chopped herbs and salt to taste.
