After recently researching that my digestion issues may be linked to “gluten intolerance” I am trying to cut it out of my diet for a couple weeks. But that does not mean cutting out good food by any means! I find it fun to try and make normally unhealthy foods in a healthy way, or to meet certain diet requirements. Most recipes can easily be switched out for other ingredients. The coconut flour and quinoa flakes add much more flavor than just plain flour, the gluten is not missed by me in this yummy recipe.
For the Super Bowl party, I made “Gluten Free Buffalo Chicken Tenders”. They are delish!
What you need:
- thinly sliced chicken breasts (or tenders)
- coconut flour
- quinoa flakes
- egg whites
- red hot wing sauce: buffalo
What you do:
Preheat oven to 375F. Spray a baking dish with nonstick spray. In 3 separate bowls, put about 1/3 C of coconut flour. 1 C egg whites with 3 T buffalo sauce in the next. And Quinoa flakes in the last. With each piece: cover in the flour, then the egg white mixture, and end with the quinoa flakes. Bake for 20 minutes.
*I dipped mine in 2:1 ratio of Bolthouse Yogurt Ranch Dressing & the buffalo sauce & I definitely recommend you do the same. :)