Silvana's Gluten-Free and Dairy-Free Kitchen by Silvana Nardone

Author:Silvana Nardone
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2014-06-23T13:21:06+00:00

variation

Baked Chicken Divan Casserole: Stir together the cream sauce, seasoned uncooked chicken, broccoli, rice and 1 teaspoon salt and place in a 9-by-13-inch baking dish. Cover tightly with foil and bake in a 350°F oven until the chicken is cooked through and the rice is tender, 50 to 60 minutes. Remove the foil, top with the mustard crumbs and bake for 15 minutes more. Let cool for about 10 minutes before serving.

Sweet-and-Sour Chicken

This sauce, with the perfect balance of sweet and sour, combines pineapple juice and chunks with rice wine vinegar and, surprisingly, ketchup. The batter for the chicken contains seltzer—a trick I learned from my Italian grandfather, which makes for a crispy coating.

Serves: 4 • Prep Time: 18 minutes • Cook Time: 35 minutes

1½ cups My Gluten-Free All-Purpose Flour

½ cup finely crushed gluten-free rice cereal, such as Erewhon

1½ teaspoons baking powder

½ teaspoon salt

1½ cups seltzer

2 large egg whites, beaten

1 tablespoon canola oil, plus more for frying

4 red bell peppers, cut into 1-inch pieces

2 cups canned pineapple chunks, drained, 1 cup juice reserved

1½ cups homemade or store-bought chicken broth or water

3 tablespoons ketchup

3 tablespoons rice wine vinegar

2 tablespoons gluten-free tamari

2 tablespoons sugar

1½ teaspoons cornstarch dissolved in 1½ tablespoons water

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

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