I’ve heard some mixed reviews over Betty Crocker’s Gluten Free Bisquick mix and have been on the look out for it since it hit the stores. However, I’m not exactly sure if it is the state of Rhode Island or just the part we live in that seems to have extremely limited gluten-free options. I’m not just talking about restaurants either…our grocery stores are weird. At the main chain stores (Shaws, Stop & Shop) they see to not carry the Betty Crocker mixes, or if they do it is very hit or miss. Then you go to Ocean State Job Lot (which is kind of a last chance type of store) and they have the largest selection of Bob’s Red Mill products I’ve ever seen in a store – its HUGE!! (I know I just said this place is kind of like a last chance store, but the expiration dates on the packages are for 2011 and so on!!!) and they also carry my favorite gluten-free pasta for cheap (I think I’ll do a give away soon of that pasta – so stay tuned).
In Portsmouth we have four grocery stores, the two I mentioned above; Shaws and Stop & Shop, and we also have a local store called Clements which carries a bit more gluten-free (or as they call it “natural”) foods and then there is The Green Grocer. The Green Grocer has the largest selection of gluten-free products in the area however they are so expensive I can’t bring myself to shop there…more than Whole Foods! With having no job and Bryan being in school full-time, it just isn’t realistic. It drives me crazy how expensive some of these gluten-free products are. I do my best to make things at home, but right now what I really want is some bread…a nice loaf of bread! The recipe I had used in the past just keeps failing on my and I don’t own a bread machine so I have been searching for a gluten-free bread recipe that doesn’t require a bread machine (If anyone has one please o please pass it along).
A few weeks ago my dad came down for the day to hang out with Bryan and I and we went to Clements to pick up a few things for lunch. While there I finally found the Betty Crocker Gluten-Free Bisquick mix! I picked it up and then put it right back down. Here’s why: It is right next to the regular Bisquick mixes which are about double in size – this box is all of 16oz and cost more than double the regular mix. I always do this in grocery stores, I find something GF and get all excited then debate over it for a few minutes and it drives Bryan crazy so he usually just throws in the our basket which is exactly what happened with the Bisquick mix. I have put off trying this for a few weeks because I was annoyed to spend that much money on something that I feared I would only get one maybe two uses out of (depending on the recipe). I gave in tonight and used it to make the “Ultimate Chicken Fingers” recipe that is on the box. Overall the recipe turned out great and I would make it again for sure. Even Bryan really liked it. I think next time I will try a different recipe, maybe the pizza crust or even the biscuits…hmmmm
Betty Crocker’s Ultimate Chicken Fingers (W/ Gluten-Free Bisquick)
3/4 cup Bisquick Gluten Free mix
1/2 cup grated Parmesan cheese
1 tsp paprika
1/2 tsp salt or garlic salt (I did 1/2 teaspoon salt and 1/2 teaspoon of garlic powder)
3 boneless skinless chicken breasts (1 lb, cut crosswise into 1/2-inch strips)
2 eggs, slightly beaten
3 tbsp butter or margarine, melted (I used some olive oil)
Heat oven to 450 degrees. Line cookie sheet with foil; spray with cooking spray (I used parchment paper with no spray)
Stir Bisquick mix, cheese, paprika, salt and garlic in shallow baking dish. Dip chicken strips into eggs then Bisquick mixture; repeat dipping in eggs and Bisquick mixture. Place chicken on cookie sheet. Drizzle butter over chicken (Or olive oil).
Bake 12-14 minutes turning after 6 minutes, until no longer pink in center
These chicken tenders came out moist and crispy. We served them with some home-made sweet potato fries and dipped them in honey (kind of like McDonald’s – but WAY better)
Sweet Potato Fries
1-2 lbs of sweet potatoes
1/2 tspn salt (Kosher)
1/2 tspn Hungarian paprika
12 tspn ground cinnamon
1/4 cup olive oil
1/8 tspn black pepper (optional)
Peel sweet potatoes and cut off the pointy ends (the pointy ends burn quicker when they are baking and the burnt parts don’t taste very well). Slice potatoes in 1/2 inch strips so your pieces are as close to even as possible.
In a zip lock bag combine the salt, paprika, cinnamon, oil and pepper (if you choose to add it), mix at the bottom of the bag then add the potato sticks. Mix well so each piece is evenly coated with the mixture.
Bake in a single layer (this should take up on complete large baking sheet) on a baking sheet that has been lined with either parchment paper or a silpat. Bake for 30 minutes (or until there is a light crisp to the fries) turning twice (after ten minutes and then again after twenty minutes).