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Help! Gluten Free/dairy Free Chicken Parmigiana

marisaerin

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marisaerin Newbie
marisaerin
Posted

Hi everyone! I am new to the forum. I was diagnosed with celiac disease September 2007. I am craving chicken parmigiana and was wondering if anyone knew what would be a good choice of gluten free flour to make the breaded chicken? Also, what are the best brands of soy cheese? I've got the sauce covered. Amy's family marinara sauce is delicious!

thanks!

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JNBunnie1 Community Regular
JNBunnie1
Posted
Hi everyone! I am new to the forum. I was diagnosed with celiac disease September 2007. I am craving chicken parmigiana and was wondering if anyone knew what would be a good choice of gluten free flour to make the breaded chicken? Also, what are the best brands of soy cheese? I've got the sauce covered. Amy's family marinara sauce is delicious!

thanks!

Actually, my mother bought Erewhon gluten free rice krispy cereal and crunched that up for the coating on some fried chicken, it was AWESOME. Can't help you with the cheese, I'm not dairy free. You might try the cashew 'parmesan' cheese, not really a good idea to go crazy with the soy right now.

missy'smom Collaborator
missy'smom
Posted

Vegan Gourmet comes in a mozarella style.

For breading we use several options. Gillian's makes plain and italian. My husband says they are hard but I don't care that much. We also process EnerG tapioca loaf in the food processor and freeze for a panko style fresh bread brumbs. Use straight from the freezer. The result after frying is a lighter, crisp coating.

jerseyangel Proficient
jerseyangel
Posted

Sorry I can't help with the cheese--I'm dairy and soy free <_<

But....our favorite chicken coating is instant potato flakes (I use Potato Buds) with a generous amount of garlic powder, salt and pepper. Dip the chicken in a beaten egg first--if you can't do eggs, you can use rice milk or even water.

Welcome to the board and enjoy your chicken parm :)

dbmamaz Explorer
dbmamaz
Posted

While vegan gourmet is the best vegan cheese i've seen, I stronly recomend you taste it before cooking with it. Taste it cold and melted. I've ruined otherwise good meals by adding one ingredient that I coulndt stand the taste of. I have liked the soy parmesan for adding some cheesy flavor, but . . . that gooey thing is just hard to replace.

There are lots of things you can coat chicken with, tho. You can make or buy gluten-free bread and crumb it yourself, I've used the 'veggie chips' in the blender, but they give a slightly green tinge. For myself, recently, I've just been using corn meal (locally stone ground, admittedly) and I was suprised how nice it was.

Good luck.

marisaerin Newbie
marisaerin
Posted
  • Author

thankyou for all your help! these are great ideas! :D

Redsd Newbie
Redsd
Posted
thankyou for all your help! these are great ideas! :D

I always coat my baked chicken with crushed pork rinds, I use the Cuissinart to grind them up. Learned this from Atkins Diet. It may sound wierd, but it tastes better to me than other coatings I've tried.

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