Summer Classics with a Gluten Free twist
May is National Celiac Awarness Month Gluten Free Living Now is hosting CampGlutenFreedom.
The camp is a gluten free camp for kids, just like any other camp, but the food being served at the camp is all gluten free. Children that are on the gluten free diet because of Celiac disease, gluten sensitvity, dematitis herpetiformus, and gluten allergies from the ages of 9-14 may attend this camp.
The camp is being held June 26th, 9am-June 29th,5pm.The location of the camp this year will be held at the Jameson Camp, 2001 Bridgeport Rd., Indianapolis, In. 46231.
We are having this camp so that children that need to be on the gluten free diet because of medical reasons can enjoy a camp experience where they don’t have to worry about the food that is being prepared. For kids with Celiac disease, adhering to a strict gluten free diet is imperative to their health.
Gluten Free Fried Chicken Tenders
INGREDIENTS
6 Boneless skinless chicken breasts
Buttermilk (or you may use a milk substitute, add 2 tsp of vinegar per I cup of milk sub)
Vegetable Oil
Flour for Coating Combine :
1 cup White Rice Flour or brown rice flour
1 Cup of Sorghum Rice Flour
1 cup Potato Starch Flour
Whisk flours together with:
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon black pepper
½ (one-half) teaspoon onion powder.
Cut chicken breast into thin slices and soak in a pan of buttermilk for at least 4 – 6 hours. Keep refrigerated until ready to use.
Fill a large shallow baking dish with the flour mixture.
Heat a deep skillet filled with 1 inch to 1 1/2 inch of vegetable oil. While the oil is heating coat the chicken pieces with the seasoned flour mixture.
Fry chicken in heated oil until done turning occasionally. The size of the chicken breast pieces will determine the cooking time but it is approximately 10 minutes per batch.
Spring Roll Recipe
Ingredients:
Basil leaves
Cilantro
Jumbo Shrimp ( butterflied ,cooked and deveined)
Mung Bean Sprouts
Rice Wrappers
Romaine Lettuce
Thin rice noodles (cooked and drained)
You can also make these with seasoned ground chicken or pork
To make these vegetarian use chopped uncooked mushrooms in place of the meat
Directions : Soften rice wrapper round by soaking in hot water until it becomes transparent and pliable. I use a large shallow baking dish filled with hot water to soak the rice wrappers. I usually soak one or two at a time. Soaking the wrappers too long will make them more fragile. Once you do a couple of these you will get a feel for how long to leave these in the hot water. Once softened, lift the wrapper out of the water carefully, let excess water drip off the rice wrapper and set this on a flat surface. Pat dry with a paper towel.
Place one romaine lettuce leaf on the wrapper (you may have to cut the lettuce leaf in half or even thirds depending on the size, you want the leaf to be smaller than the width of your rice wrapper circle. Add your rice noodles next, then your shrimp, basil leaves, sprouts and cilantro in the middle of the lettuce leaf. Roll this ¼ of the way up, then fold up one side and then fold over the other side and continue rolling the rest of the way.
When you serve these, you may cut them in half and serve with a gluten free dipping sauce of your choice. These are really great with a sweet chili sauce which you can usually find in the ethnic food section at your local grocery store.
Gluten free Recipes with Bill & Sheila
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