Here is the next installment of my series of converting Gooseberry Patch recipes to gluten free.
Although this one didn’t have a lot of things to change I still wanted to share it with you as it received thumbs up from the whole family.
As always my conversion notes will be in italics.
1/3 c. soy sauce (I used GF Organic Tamari Soy Sauce )
1 t. garlic powder
3 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
1/2 c. whole wheat flour (I used brown rice flour)
1/2 c. almonds, finely chopped (I put these through the processor to make it easier)
1/2 t. salt
1/2 t. pepper
2 T. corn oil ( I used coconut oil)
cooked rice or lo mein noodles (I used Organic Brown Basmati Rice)
Combine soy sauce and garlic powder in a large bowl; add chicken. Let stand for about 20 minutes; drain. In a separate bowl, combine flour, almonds, salt and pepper. Add chicken to flour mixture; toss to coat lightly. Heat oil in a wok or large skillet over medium-high heat. When oil is hot, add chicken mixture and reduce heat to medium. Cover and cook, stirring often, for about 20 minutes, until chicken juices run clear. Serve over cooked rice or noodles.
Makes 8 servings.
You can find this recipe and many more in Gooseberry Patch’s Mom's Very Best Recipes .
Also, if you have some of their books already and have a recipe you would like to see converted please don’t hesitate to ask. Here is a link with the books that I have on hand.
AND just so you know, Gooseberry Patch has given me permission to do this conversion thing for you, because they rock. *smile*
*this post does include affiliate links*