Cracker Recipe Gluten Free Recipe For Chicken

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GLUTEN-FREE FRIED CHICKEN



Gluten-Free Fried Chicken image

When I was teenager, my brother invited one of his friends over for dinner. His taciturn friend didn't say much through most of the evening. When my mother lay down a platter of golden-brown fried chicken on the table, however, he perked up. When he bit into a drumstick of juicy chicken and crisp crust, he grunted. And then he pounded the table. You don't need gluten to get that kind of reaction. Here's a fried chicken recipe sure to please even the most difficult member of your family.

Provided by Shauna Ahern

Yield 4 to 6 servings

Number Of Ingredients 16

1 quart buttermilk
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
Kosher salt and cracked black pepper
Kosher salt and cracked black pepper
560 grams All-Purpose Gluten-Free Flour Mix, recipe follows
1 tablespoon smoked paprika
2 chicken breasts, each cut in half
2 chicken thighs
2 chicken legs
2 chicken wings
1/2 cup canola oil (you could also use grapeseed or vegetable oil)
400 grams millet flour
300 grams sweet rice flour
300 grams potato starch

Steps:

  • Preparing to cook: Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet.
  • Making the batter: Whisk together the buttermilk, paprika, garlic power, and onion powder. Add a pinch of salt and pepper and stir.
  • Making the flour: Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika.
  • Dipping the chicken: Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan.
  • Frying the chicken: When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely. Place the chicken in the hot oil. Repeat with all the pieces of chicken.
  • Don't overcrowd the pan. You can always do this in two batches.
  • Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet.
  • Finishing the chicken: When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F.
  • Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

GLUTEN-FREE CHEESE CRACKERS



Gluten-Free Cheese Crackers image

A great snack to surprise your gluten-free guests with!

Provided by Chef Sprocket

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 45m

Yield 24

Number Of Ingredients 5

4 ½ cups shredded Cheddar-Monterey Jack cheese blend
1 cup butter, cut into small pieces
1 ½ cups garbanzo bean flour
1 teaspoon smoked paprika, or more to taste
kosher salt to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Put Cheddar-Monterey Jack cheese in a bowl; add butter. Cover bowl and let sit until warmed to room temperature.
  • Combine flour and paprika together in a separate bowl.
  • Mix cheese and butter together using your hands. Slowly add flour mixture to cheese-butter mixture until dough holds together in a ball. Roll dough onto a work surface, about 1/8-inch thick. Cut dough into cracker shapes using cookie cutters or a knife; sprinkle salt over dough. Arrange dough pieces on a baking sheet.
  • Bake in the preheated oven until crackers are crisp, 15 to 18 minutes.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 4.2 g, Cholesterol 39.1 mg, Fat 14.1 g, Fiber 0.2 g, Protein 5.8 g, SaturatedFat 9.4 g, Sodium 198.7 mg, Sugar 0.6 g

GLUTEN-FREE HEARTY CHICKEN POT PIE



Gluten-Free Hearty Chicken Pot Pie image

Everyone can enjoy chicken pot pie with this recipe. It's chock full of chicken and vegetables in creamy gravy and topped with herb-flecked biscuits, just like a pot pie should be. Only one special ingredient is needed to make it gluten free, and it's readily available at most supermarkets. Simply pick up a box of Bisquick™ gluten free pancake and baking mix. The rest of the ingredients are standard and easy to throw together, so you can have dinner ready in 45 minutes. Next time you need a crowd-pleasing dinner everyone can eat, turn to this top-rated and gluten-free chicken pot pie recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 medium onion, chopped
1 bag (12 oz) frozen mixed vegetables
1 1/2 cups cut-up cooked chicken
1 3/4 cups Progresso™ chicken broth
1 teaspoon gluten-free seasoned salt
1/2 teaspoon dried thyme
3/4 cup milk
3 tablespoons cornstarch
3/4 cup Bisquick™ Gluten Free pancake & baking mix
1/2 cup milk
1 egg
2 tablespoons melted butter
1 tablespoon chopped fresh parsley

Steps:

  • Heat oven to 350°F. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
  • In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
  • Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 1/2 g

GLUTEN-FREE ALMOND CRACKERS



Gluten-Free Almond Crackers image

This is a very versatile recipe for gluten-free/low carb crackers using almond meal/flour. Easily made vegan!

Provided by Ashly1021

Categories     Nuts

Time 20m

Yield 36 squares, 8 serving(s)

Number Of Ingredients 5

2 cups almond flour or 2 cups meal
1/2 teaspoon salt
1 large eggs or 1 large flax seed, substitute
1 tablespoon oil (I used olive oil)
pumpkin seeds (optional)

Steps:

  • Preheat oven to 350 degrees. Combine flour and salt. Add in egg (or flaxseed mixture 1 TBS flaxseed meal plus 3 TBS hot water -- let it set for about 3 mins) and oil.
  • Blend and shape into two balls. Place each ball on a cookie sheet (lined with parchement) and roll into a thin layer (the thinner the more crunchy the cracker).
  • Score into squares with a knife or pizza cutter.
  • Sprinkle with sea salt (I also sprinkled pumpkin seeds on top).
  • Bake for about 15 minutes or until golden brown.
  • Cool then cut/break apart.

HOMEMADE GLUTEN-FREE CHEDDAR CRACKERS



Homemade Gluten-Free Cheddar Crackers image

Gluten-free Cheddar crackers for those who love the taste of Cheez-it's® but can't eat them!

Provided by Virginia Vohasek

Time 1h40m

Yield 48

Number Of Ingredients 7

8 ounces sharp Cheddar cheese
1 cup gluten-free all-purpose baking flour (such as Bob's Red Mill®)
4 tablespoons salted butter, cut into small pieces
½ teaspoon kosher salt
½ teaspoon seasoned salt
1 pinch cayenne pepper
3 tablespoons ice cold water

Steps:

  • Finely grate Cheddar cheese into the bowl of a food processor. Add flour, butter, salt, seasoned salt, and cayenne; pulse until mixture resembles sand. Add water and pulse until dough comes together.
  • Form dough into a ball, wrap in plastic, and refrigerate for 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
  • Remove dough from the refrigerator and roll out to a 1/4 inch thickness. Cut into squares with a pizza cutter. Poke a small hole in the center of each square with a wooden skewer. Transfer crackers to the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 15 to 17 minutes.
  • Remove from the oven and allow to cool before eating and packing up.

Nutrition Facts : Calories 37 calories, Carbohydrate 2.2 g, Cholesterol 7.5 mg, Fat 2.6 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 65.7 mg, Sugar 0.1 g

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