Sorry, I didn’t post this first but this blog is a project for school

My driving question is How can I make a gluten and dairy free meal with the research I learn?

Other wise this is important to me because me and my parents went on a gluten and dairy free diet for a month to possibly solve so of my stomach problems and I mean I found it very hard to stay on the diet so I want to help people that actually can’t have dairy or gluten products with good alternatives to our favorite foods

What I have done this week is started to research my new topic since my old topic was to time consuming to get done in the last couple weeks of school so my new project is to research gluten and dairy free alternatives as well as recipes that don’t use gluten or dairy either, also have a post before this one that is a recipe for gluten free chicken tenders

Canyon Bakery is a gluten-free bakery, that makes gluten free bread and rolls, and even bagels

They began because the co-founder was diagnosed with celiac disease and her and her husband set out to make gluten free bread that still had flavor and enough nutrients to keep people healthy and also still had the same taste and texture or “real bread”

There products include various types of bread such as 7 grain, deli rye, cinnamon raisin, and mountain white. They also have multiple types of bagels and even English muffins. There is also Hamburger and Hot dog buns and also focaccia and even brownie bites

Main ingredients

•  1/2 cup Gefen Light Mayonnaise
•  3 tablespoons Baron Herzog Chenin Blanc or other semisweet white wine
•  1 and 1/4 cups almonds, toasted
•  1/2 cup potato starch
•  1 teaspoon paprika
•  1/2 teaspoon garlic powder
•  1/2 teaspoon salt
•  1 pound chicken cutlets, cut into finger-sized nuggets

Make the Chicken Fingers

Yields about 20 pieces.

1. Preheat oven to 375ºF. Grease a baking sheet with nonstick cooking spray. (Use olive oil to grease it if you don’t use cooking spray on Pesach).
2. In a small bowl, combine mayonnaise and wine.
3. In the bowl of a food processor, pulse the almonds. Do not grind them too finely. There should be both small and large pieces of almonds.
4. In a second small bowl, combine the coarsely ground nuts, potato starch, paprika, garlic powder, and salt
5. Dip each chicken finger into the mayonnaise mixture, then coat evenly with the nut mixture. Place on prepared baking sheet and repeat with remaining chicken.
6. Bake uncovered for 20 minutes.

Note: A little dipping sauce goes a long way. I combined 1 cup duck sauce (sugar-free or regular), 3 tablespoons ketchup, and 1½ tablespoons vinegar in a saucepan. Bring to a boil and simmer over low heat for 5 minutes. Serve warm.