Gluten Free Book – 4 Ingredients

I absolutely love this book – It defines the way I cook – keeping it simple. I substitute all the fructose and dairy with other products of course.

I bought it at my local supermarket for only AU$12 totally worth it, even if it’s only for ideas.



These crumbs are really good for chicken Schnitzel, which is my favorite meal. You can also use them for meatball, stuffing and fillings they are definitely my favorite to use for this type of cooking. Give them a go.

They are Kosher and nut free too

Gluten free Schnitzel

4 x 150g Chicken Breasts (skinless or skin removed)

1/4  cup Gluten free corn flour (Whitewings)

1x cup gluten free corn crispy crumbs (Orgran)

2-3 eggs (dependent on size)

1-2 x cup/s oil (I use olive oil but its up to you)

To prepare 3 x bowls and 2 plates

In each bowl I put the corn flour – crispy crumbs – and eggs

On the plate I put the raw chicken I cut up the chicken into even bits about 4cm thick and bash it out with a tenderizing mallet so they become flat

First I coat the chicken into the corn flour – then dunk them into the eggs and then coat the chicken into the corn crumbs. Then I place them onto my second plate and repeat untill all the chicken is coated and ready for the hot oil.

On a medium heat I place the coated chicken into the hot oil they should go a nice yellow brown then turn for the other side to cook

After they look ready I take them out and place them on paper towel to get rid of the excess oil

Serve with mash potato (my favorite)

TIP:  you could also put some yummy fresh herbs in the egg (tyme or parsley are really good with chicken)


My Gluten free, Lactose free and Fructose friendly Drumettes

These are my homemade from scratch chicken drumette’s……. Serves two

“Fountain Gluten free”soy sauce

10 drumettes (from your local butcher)

1 teaspoon of ginger (optional)

1 large long red chile (optional)

1 tablespoon maple syrup

1 tablespoon garlic oil or 1 crushed garlic clove 1 tablespoon of olive oil

1 tablespoon White Wings GF corn flour

Salad of your choice (I’ve used fresh iceberg lettuce, carrots, red green capsicum/peppers)

Throw all the ingredients (besides the salad) into a large sandwich bag- pop it into the fridge sealed & marinate (at least for 3 hours)

Preheat fan forced oven to 180-200 degrees (for at least 10 minutes)

Place marinated chicken onto a baking tray and cook for 40 – 50 minutes (flip drumettes after half way through the cooking process about 20 minutes) making sure chicken is cooked

While the drumettes are cooking make you salad (chop and plate it up – place in the fridge until the drumettes are ready.

Add all the ingredients into a bowl and eat away!