Saturday, March 12, 2011

Bread-less Breading

A small disadvantage of gluten-free cooking is the inability to enjoy breaded foods. Even though the amount of bread used to coat/cover foods is minimal, it can be a nightmare for some to digest these ingredients. In any case, breaded foods are so good that it would be a total shame for people not to enjoy them.

For this reason, I have come up with an extremely flavourful, bread-free breading which, by the way, tastes even better than using breadcrumbs alone!

It's really quite simple. You will require the following ingredients for the breading:
- 3/4 cup crushed, blanched almond meal
- 3/4 cup dahl flour (yellow lentil flour)
- a dash of paprika
- a dash of chili powder
- freshly ground black pepper to taste
- salt to taste (I used approximately 1 teaspoon)
- 1 teaspoon of sugar

Note: You can find dahl flour quite easily at any East Indian or West Indian grocery store.

Simply mix the above ingredients together and use it wherever you require breading.

I decided to use the mixture to make gluten-free breaded chicken.

I began with some chicken cutlets.

To bind the breading to the cutlets, I made an egg wash by combining two large eggs with 2-3 tablespoons of water.

Place the chicken pieces into the egg wash.

Then proceed to cover them with the breading.

Note: You can also bread the chicken "Shake 'n Bake" style, by placing the breading in a bag and giving the egged chicken pieces a shake.

Place the breaded chicken pieces on a greased baking sheet and bake them until the chicken is fully cooked (to an internal temperature of 182°F).

I swear this chicken is tastes better than when using actual breadcrumbs!

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