I recently discovered I am gluten and dairy intolerant. Changing my diet is more difficult when trying to cook one meal for me and another for my family. Being gluten free doesn’t mean you’re not eating bread any more there is a lot more involved. Reading the book The Gluten Connection helped me understand where gluten finds itself.

I’m on the hunt to find recipes and food we can all eat. It makes preparation and cooking so much easier. This recipe is now added to that list. Everyone loved this and it didn’t make me sick!

I found the recipe on a blog full of recipes but I changed it up a bit.

Gingerlemongirl.blogspot.com

Sweet and Sour Chicken (Gluten Free)

1-2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
2-6 tablespoons oil, for frying chicken
-or-
Non-stick cooking spray or olive oil for spritzing on chicken for baking

Coating Ingredients:
1/2 cup brown rice flour 1/2 cup white rice flour
1/2 cup sweet rice flour 1/2 cup GF pancake mix
1 teaspoon ginger
1/4 teaspoon pepper
2 teaspoons garlic granules (like Spike)
1/4 teaspoon salt
1 teaspoon onion powder

Sauce Ingredients:
1/2 cup sugar
2 1/2 tablespoons cornstarch
2 1/2 teaspoons white vinegar
1 cup water
2 tablespoons GF soy sauce
3 tablespoons ketchup
Add a small can sliced pineapple with juice.

Directions:

1. In a medium-sized container with a tight fitting lid, mix all coating ingredients together. Add chicken pieces, replace lid tightly, and shake to coat chicken.

2. To Fry Chicken: Add oil to a large, heavy bottomed skillet and heat oil over medium-hot heat. Drop in coated chicken, and fry until chicken pieces are browned and fully cooked. Drain on paper towels.
To Bake Chicken: Preheat oven to 400 degrees. Lightly spritz coated chicken with olive oil or non-stick cooking spray and place on a baking sheet. Bake for 15-20 minutes until chicken is crispy and cooked through. (Can make sauce while chicken is baking!)

3. In a large saucepan, whisk together all sauce ingredients. Heat until mixture boils, whisking/stirring constantly. Mixture will appear reddish-gray at first, just continue to whisk until mixture turns a translucent, glassy, bright red color. It may take 5-10 minutes for this to occur. When mixture turns that wonderful shiny bright red color, take it off the heat. Pour over chicken pieces and toss to coat. Serve over cooked rice or pasta with sauteed veggies!

Enjoy!

Over the last few years, my health has been a struggle. I believe God is my healer and wants to heal me. I also believe he gives me tools and wisdom to know what might be making me sick.

In my late 20′s, I began having issues with a rapid heart rate. Out of no where my heart would start racing and my blood pressure would drop. Then in my 30′s issues with my gut, the heart episodes became more frequent and periods of extreme fatigue began.

After a series of events, I found out these were all related to a gluten and dairy intolerance. I have since cut dairy and gluten out of my diet and feel so much better. Because this problem is more prevalent than I thought, I wanted to share my journey with you.

I first went on an elimination diet. I took gluten and dairy out of my diet. I then added each back individually to see my reaction. I reacted to both very negatively.

There are several resources I have used and I have them below. I hope this helps you find healing.

Resources
The Gluten Connection: How Gluten Sensitivity May Be Sabotaging Your Health–And What You Can Do to Take Control Now (This is the book I read)
by Dr. Shari Lieberman

Elanaspantry.com
theglutenfreehomemaker.com
glutenfreegoddess.com
Amazon.com-gluten free grocery