Gluten free KFC style chicken!!

 

This is by far the best "KFC style" recipe i've tried! Its salty and crispy just like the real thing! :)

INGREDIENTS:

400grams of diced chicken breast

canola oil for frying

1 egg

1 cup of milk

1 1/2 cups of all purpose gluten free flour

2 tablespoons of cornflour

2 teaspoons of pepper

1/2 teaspoon paprika

3 teaspoons of salt

2 teaspoons of gluten free chicken stock powder

METHOD:

 

Mix all dry ingredients together in one bowl. 

In a separate bowl, mix together egg and milk.

Coat chicken in flour mix.

Then coat floured chicken with egg mixture.

Return to flour mixture for one last coating.

Heat a few inches of oil in frying pan to a medium heat.

Add chicken (it should sizzle) and cook until golden brown, turning once to ensure even cooking.

Enjoy!! :)

 

Tip 4

When healing from coeliac disease damage, it is a good idea to take aloe vera capsules or drink the juice, as it has healing properties that really help the digestive tract!

Lactose Intolerance and Coeliac:

As you start to heal on a gluten free diet, your intestines will begin to absorb all the nutrients from food that they were missing out on before. This can be quite a shock to the body and you may develop a temporary allergy to certain foods. It is sometimes a good idea to be tested for lactose intolerance, yeast intolerance and even allergies to certain sugars. Otherwise its all about trial and error. Just remember that lactose intolerance when brought on by a gluten free diet is usually temporary and you will more than likely be able to ease back into drinking that glass of milk again! :)

Hot Cross Buns!! :)

 Why miss out on special times on the year just because you're coeliac?? These gluten free hot cross buns are fantastic! I freeze them individually and heat one in the microwave for 1 minute every morning :)

Makes

12

Ingredients

• 4 cups gluten free plain flour
• 2 x 7g sachets dried yeast
• 1/4 cup caster sugar
• pinch of salt
• 1 1/2 cups currants
• 40g butter
• 300ml milk
• 2 eggs, lightly beaten

• Flour paste

• 1/2 cup plain flour
• 4 to 5 tablespoons water

• Glaze

• 1/3 cup water
• 2 tablespoons caster sugar

Method

1. Combine flour, yeast, sugar, salt and currants in a large bowl. Melt butter in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.
2. Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.
3. Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C.
4. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.
5. Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.

Notes

• These buns are best eaten on the day they are made. Otherwise, freeze for up to 7 days. To defrost in microwave, place 1 hot cross bun onto a sheet of paper towel. Heat, uncovered, for 45 to 50 seconds on MEDIUM-LOW (DEFROST) (30%) power. Stand for 1 minute.

Tip number 3:

Always check the labels! Sauces in particular are very sneaky and use words like 'thickener' and 'spices'. Be very careful because these often mean gluten. There are specifically gluten free sauces available so i would stick to those. Spreads as well have some hidden gluten, so again stick to the gluten free aisle of the supermarket.

Tip number 2:

Gluten free pasta is amazing! I would recommend using it even if you don't have to! Its usually made from rice and corn, and leaves you feeling satisfied but not bloated like normal pasta can. Best part is it tastes EXACTLY the same! Comes in very handy when my boyfriend and i want a meal together but i dont want him to sacrafise taste just because im coeliac :)

Being diagnosed with Coeliac's Disease...

Welcome to my blog on living gluten free! I've just recently discovered i have coeliac, and am currently learning exactly what that means. I've done a lot of damage to my intestines, which is taking some time to heal. I've had to cut out all gluten, white sugar, nuts, and anything else that can be rough on the digestive tract. I am also on medication which helps to shut down most of my stomach acid in order to give my poor intestines a break long enough for the villi to heal. So fruits and vegetables have become my best friends! And let me tell you, i feel amazing for it! I will continue to post some tips that have worked for me in recovering from this disease. But just remember, you can still enjoy foods you once loved, just in a different way!

Tip number 1: Start taking a pro biotic every day. It helps restore all the good bacteria in your smal intestines!