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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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vallene45

gluten-free Chicken Strips

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Just follow any chicken strip recipe found on the internet and convert.  I use gluten-free breadcrumbs to coat (season with your favorites:  spicy or not) and water/soymilk to dip prior to coating.  You can use egg too to help bind the crumbs.  Some recipes use butter to dip but that adds calories.  Bake in a shallow pan at 400 degrees for about 25 minutes (juices will run clear).  

 

You can buy crumbs or make them from the ends of your gluten-free bread.  Grind them in the food processor or smash in a sealed baggie.  

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Some people like to use corn or rice chex for the coating.  Or gluten-free pretzels.

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I make chicken nuggets in my Acti-Fry for my kids. The coating is in a baggie and I keep it in the freezer using it a couple of times.

 

The coating:

1c tapioca flour

1c brown rice or al purpose gluten-free flour

1/2c flax and chia meal

3/4 tsp paprika

1 tsp pepper

3 tsp seasoning salt

3/4 tsp garlic

1 tsp baking powder

1/4 tsp mustard

 

I cut up about 4 chicken breasts, dip them in coconut milk and throw them in the bag. Shake the bag and place the coated chicken in the actifry.  I add about 3 Tbs oil (sesame or olive) and cook about 25-28 minutes. Crispy and the boys like them.

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Hello, do any of you have a recipe for oven fried chicken strips? Thanks

I use gluten-free muti-pup. flour, mix in my seasonings, very fine salt (like popcorn salt) and mix well.  I then prepare a milk and egg dip/wash with regular milk and eggs.  I dip the fresh chicken breast strips into the milk and egg dip and place into the flour mix.  After breading, I fry the strips in a skillet with margarine for 2 to 3 minutes or until they start to turn golden in color.  I then place all the strips on a cookie sheet and finish them in the oven at 350 degrees. 

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i did them once using honey and mustard mixed together for the 'glue' and crushed up honey nut cornflakes (gluten-free i think envirokids brand?) for the breading.  dip in 'glue', roll in cornflakes put on cookie sheet (i use parchment) spray with olive oil - bake til chicken is done (i think 20 min @ 350 but depends on how thick your strips are)  

 

i did that for breading chicken breasts stuffed with ham & cheese and baking, too, and turned out tasty.  

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I use potato chips.  All different flavors work well.  It can be really quick because you don't need to add other spices. (but I add parmesan cheese and we can't use eggs to make it stick to the chicken.  the oils from the chips crisps the coating nicely.)

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I make chicken nuggets in my Acti-Fry for my kids. The coating is in a baggie and I keep it in the freezer using it a couple of times.

 

The coating:

1c tapioca flour

1c brown rice or al purpose gluten-free flour

1/2c flax and chia meal

3/4 tsp paprika

1 tsp pepper

3 tsp seasoning salt

3/4 tsp garlic

1 tsp baking powder

1/4 tsp mustard

 

I cut up about 4 chicken breasts, dip them in coconut milk and throw them in the bag. Shake the bag and place the coated chicken in the actifry.  I add about 3 Tbs oil (sesame or olive) and cook about 25-28 minutes. Crispy and the boys like them.

 

Do you know which ingredient gives the nuggets their crunchiness/crispiness? I have been using parm cheese as my breading but no crunch. Don't want to use all the ingredients in your recipe but need to pick one that will add crunchiness.

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Do you know which ingredient gives the nuggets their crunchiness/crispiness? I have been using parm cheese as my breading but no crunch. Don't want to use all the ingredients in your recipe but need to pick one that will add crunchiness.

I hate to say it, but I think it is the frying that gives it crunchiness. I cook it in an Actifry machine and use about 3 Tbs of olive oil for 4 chicken breasts.

 

I've read that some cereals, or even ground up potato chips can give a crunchy coating when baked.

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I basically said this same thing on the chicken nugget thread, but crushed up potato chips are great on meat and veggies.  For meat that I don't want the coating falling off of, I use 1/3 parmesean, 1/3 crushed up chips, 1/3 corn meal, pulsed in the food processor until the chips aren't totally jagged.  If you bake them raised on a grate in the pan, the bottoms will not get soggy. Also if you have a convection oven (I got mine by accident yay for delivery mixups!) cook them with convection on and it will help take the moisture off the surface and get a crispy outside.

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