Cooking with food intolerances

Chicken Piccata March 16, 2011

Filed under: Information,Main Dish,Recipe — Kathy Brown @ 9:52 am
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I was tired of all my same old chicken recipes, so when I was having company over for dinner, I decided to try something new… Giada de Lauretiis’ Chicken Piccata. I made the following changes to make it gluten and dairy free:

Instead of dredging the chicken in flour, dredge it in a combination of 1/4 c. sorghum flour and 3 Tbs. tapioca starch. I also left out the butter. It wasn’t really necessary. I was going to do a trial of goat butter but I was talked out of it by my sister-in-law. And I only needed about 2 Tbs. of parsley for the garnish. It was delicious, fast, and really easy!!

And be careful when purchasing your capers. For us, that means it needs to have wine vinegar not just “vinegar” on the ingredients label, because who knows what that vinegar is made out of.

Next time, I would double the “sauce” though, so I could spread it all over my rice.


Gums January 11, 2011

Filed under: Information — Kathy Brown @ 3:24 pm

There are several gums which can be used when making gluten-free baked goods. By far, the most popular, in commercial use, is xanthan gum. The problem is, it’s made from corn most of the time (call the company to make sure, but keep asking until you’re satisfied with their answer). Another option is guar gum. For a long time, my son was sensitive to guar gum as well. That left karaya gum, made from a gum tree. I use Wilton (yes, the cake decorating company) brand Gum-Tex, which is karaya gum. When I use other people’s recipes, I usually do a 1:1 replacement for xanthan gum or guar gum, but there is an actual ratio to use: 3/4 tsp. xanthan gum = 1 tsp. guar gum = 1/2 tsp. karaya gum