Posts Tagged mozzarella sticks

Don’t Do Without – A Celiac’s Guide to Safe Takeout!

One of the most valuable lessons I’ve learned since being diagnosed with Celiac disease is that if I am craving a food, I can either make it at home or find a reasonable take-out solution with a little bit of research. This is really valuable at busy times of the year, like in the weeks leading up to Christmas!

Here are our top ideas so that you can satisfy your cravings with some gluten-free goodies.

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We’ve Got a Secret!

We’ve got a confession to make: we’ve been keeping a secret. About two years ago, I discovered gluten-free Bisquick in the United States. I’ve been holding off writing about it, hoping that it would come to Canada. I recently asked the folks at General Mills Canada (who distribute regular Bisquick) and they said they have no plans yet to bring it to us.

If you can get your hands on some of this delicious stuff, buy several boxes. There are a number of recipes right on the box, and more at the official U.S. Betty Crocker site. I’ve used their Ultimate Chicken Fingers breading for a ton of different things, including mozzarella sticks and tilapia.

Here’s another batter that you can use for onion rings, chicken wings, and fried fish. (It’s my dad’s secret recipe so shhhh!) Mix half a cup of gluten-free flour with half a cup of gluten-free Bisquick. Stir in about a cup of lemon-lime soda from a can or gluten-free beer. Add flour or water as necessary to get a good consistency.

Fish and Chips

If you like gluten-free Bisquick, be sure to fill out the feedback form at the General Mills Canada website or give them a call at 1-800-767-5350 and ask them to bring it to Canada!

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Kim’s Recipe for Gluten-Free Mozzarella Sticks

One of the few things that I really, really miss since starting the gluten-free diet is mozzarella sticks. There is just nothing like fried, gooey cheese to raise my spirits (or fix a hangover!).

I have tried to make gluten-free mozza sticks half a dozen times. The results have ranged from inedible to slightly scary. This week, I adjusted a recipe from Company’s Coming and had the biggest success so far.

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