Elisabeth Hasslebeck is the latest celebrity to release a cookbook, and this one is all about living a gluten-free lifestyle. Deliciously G-Free outlines The View host's decision to move to a gluten-free diet after she was diagnosed with celiac disease, and the challenges that surrounded the switch.
Deliciously G-Free is a cookbook that gives at-home chefs tips on how to turn their favorite foods into gluten-free meals. Hasselbeck's recipes include Chicken Marsala, Baked Penne and Double Chocolate Brownies. As an added bonus, Hasselbeck included a glossary of flour, looking at the types of gluten-free flour available and the difference in texture and taste. For a preview of the book, check out the recipe below.
Kid-Pleasing Chicken Fingers
(Makes 4 Servings)
1/2 teaspoon salt
1 pound chicken tenders
1/2 cup gluten-free rice crumbs
1/2 cup gluten-free corn crumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon gluten-free paprika
1/4 teaspoon freshly ground black pepper
2 eggs
2 tablespoons olive oil
Preheat oven to 400 degrees. Sprinkle ¼ teaspoon of the salt over the chicken tenders. Place the rice crumbs, corn crumbs, Parmesan, paprika, black pepper, and remaining ¼ teaspoon salt in a shallow bowl; mix with your fingertips until well-combined. Place the eggs in a shallow bowl and whisk thoroughly. Dip the chicken tenders, one at a time, into the eggs to coat them, and then press them into the crumb mixture. Heat a large ovenproof skillet over high heat, and add the olive oil. When the oil is hot, carefully add the chicken fingers. Reduce heat to medium and cook, turning them over once, until both sides are golden, about 4 minutes. Then slide the skillet into the oven and bake for 5 minutes, or until the chicken is cooked through. Let the chicken fingers cool for 2 minutes before serving.
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