Wendy’s Spicy Chicken Sandwich-Gluten Free

(sorry the pic isn’t so great, I rushed because I really want to try this, its been over 2 years since I had one)

We don’t eat fast food much.  If we do, we either go to Subway so Bryan can get a sandwich and I get a salad or we go to Wendy’s because they fry their french fries in a separate fryer and I can get a bun-less cheeseburger and Bryan can get his favorite spicy chicken sandwich.  That sandwich used to be my favorite also before I found I had Celiac Disease.  Every time he gets one I ask “can I just smell it” – you laugh but I seriously do this quite often with some of his “regular” food.

Lately I’ve been on a kick of making things at home instead of going out and buying them.  For example in my last post I shared recipes from homemade beef jerky and granola bars.  I can’t go out and get a Wendy’s spicy chicken sandwich but I sure as heck can make it at home.  Making things at home also lets you control the ingredients you use.  Not saying that this sandwich is super healthy by any means, don’t get me wrong.  I mentioned to Bryan the other day that I could try to recreate that sandwich for him, but would have to do it gluten-free so I can enjoy it too…he said sure.  So I looked online for some ideas of what is actually in the sandwich and then went to work on creating a recipe for it.  I have to say it came out pretty darn awesome!  We both really liked it.  I served mine between two pieces of romaine lettuce and Bryan had his on a “regular” bun.  The spicy flavor in mine was much more pronounced without having all that bread in the way.

Gluten-Free Spicy Chicken Sandwich (Wendy’s)

1/4 Cup Frank’s Red Hot Sauce

1/2 Cup Water

1/2 Cup Gluten-Free Bisquick

1 1/2 Teaspoons Sea Salt

2 Teaspoons Cayenne Pepper

1/8 Teaspoon Fine Ground Pepper

1/4 Teaspoon Paprika

1/4 Teaspoon Garlic Powder

2 Chicken Breasts – pounded until about 3/8 inch thick

4 Pieces of Romain Lettuce

1/4 Teaspoon Mayonnaise (optional)

2 Tomato Slices (optional)

Mix together the Gluten-Free Bisquick, Salt, Cayenne Pepper, Pepper, Paprika and Garlic Powder in a large bowl.

In a separate bowl mix together Frank’s Red Hot Sauce and water.

In a large high-sided sauté pan heat 1/2 cup – 1 cup of canola oil (should come up about 1/2 inch the side of the pan depending on the size of your pan) on medium heat.  You could also use a deep fryer but I didn’t want to deal with all of that.

Take one chicken breast at a time and dredge it in the GF Bisquick mixture, then coat it in the hot sauce/water mixture and then again in the Bisquick mixture.

Cook chicken for about 4-5 minutes on each side until they are golden brown and no longer pink in the center (I cut mine just to make sure).

Remove from the oil and drain on paper towels to remove any excess oil.  Serve on lettuce or a bun and top with mayonnaise (optional), tomato (optional) and an additional piece of lettuce.  Enjoy!!

The Bisquick worked perfect for this recipe.  It was nice and crunchy and the chicken was juicy, and just the right amount of spice.  Oh how I have missed this sandwich, but now I can make it at home!



Chicken Pot Pie

It is the time of year for comfort foods!  Who doesn’t love a nice hot meal on a very chilly day?  I know I do.

Bryan had mentioned a while back that he really liked chicken pot pie and missed it.  Me being the nice girlfriend that I am decided that I would attempt to make him one, but of course it had to be gluten free so I could also enjoy it.  I actually have never been the biggest fan of pot pies for several reasons: when I was younger I choked on the crust a bit (probably why I don’t like pies that much either and prefer crisps or crumb toppings), I HATE peas, and very much dislike cooked carrots – which are ummm three major ingredients of pot pie.  The three things I don’t like are the three things Bryan really enjoys, well at least two of them, crusts and peas.

I searched online for some gluten free recipes to gain some inspiration and hoped to find a good crust topping.  I eventually stumbled upon a gluten free recipe from Bisquick and seeing as we have some, I would give that recipe a try. I mostly followed it, with a few minor tweaks and it came out pretty well…Bryan really liked it and honestly that is all that mattered. (You can view the original recipe HERE)

Gluten Free Chicken Pot Pie


2 tablespoons butter

1 cup diced potatoes (peeled)

2 garlic cloves

3-4 celery stalks chopped (try to chopped all the vegetables the same size)

2 medium carrots chopped

1/2 cup frozen peas

1 1/2 cups cooked chicken – cut up

1 3/4 cup gluten free chicken broth

1 teaspoon salt

1/2 teaspoon dried thyme

3/4 cup milk

3 tablespoons cornstarch


3/4 cup Bisquick Gluten Free Mix

1/2 cup milk

1 egg

2 tablespoons melted butter

1 teaspoon tried thyme (I actually used 1 tablespoon and we both thought it was too much)



  1. Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add potatoes; cook, stirring frequently cook for five minutes. Stir in celery, carrots,garlic and peas, cook an additional five minutes. Add the chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
  2. In small bowl, stir all topping ingredients with fork until blended. Season with salt and pepper. Drop topping mixture by small spoonfuls over chicken mixture. Carefully spread the topping over the entire dish (this is optional, you can just top it with the spoonfuls).
  3. Bake 30-35 minutes or until toothpick inserted in center of topping comes out clean. The topping should be a light golden brown.

Live Gluten Freely Review & Giveaway!

This giveaway is no closed – thank you to all who entered!

I am very excited about this review and giveaway.  General Mills generously provided me a complementary box of products through My Blog Spark. I have tried and reviewed many of these products, and truly enjoy them.  General Mills has done a great job with providing some fantastic gluten-free products that taste just as great as their gluten containing products. General Mills proudly offers over 300 gluten-free products that you can find at your local grocery store.

Live Gluten Freely has started to offer this amazing box of General Mills gluten-free products.  These boxes are great not only for your self, but as gifts, especially for those who are newly diagnosed with Celiac Disease.  If you haven’t visited and become familiar with Live Gluten Freely, I highly suggest that you head on over to their site and check it out and subscribe to their newsletter.  It is a great resource for gluten-free products, and they even have a pocket guide that you can print out and take along with you to the grocery store or keep in your car.  They also have a product locator, recipes and resources.

In our house we love the new Betty Crocker Bisquick mix.  We’ve been making some great recipes with it and Bryan loves the pancakes!  One day we made Chocolate Chip Pancakes (gluten-free, dairy free and nut free chocolate chips) and the other night I made him pomegranate pancakes. We also made chicken tenders with the bisquick mix, both regular Chicken Tenders and then boneless buffalo chicken tenders.


One lucky winner will win the gluten-free box above from Live Gluten Freely (valued at $24.99)

To be eligible to win please leave a separate comment for each of the following by 11:59pm on Thursday November 18, 2010!

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Gluten Free Pomegranate Pancakes with Betty Crocker’s Gluten Free Bisquick:

1 cup Betty Crocker Gluten Free Bisquick Mix

1 cup soy or rice milk

2 tablespoons vegetable oil

1 large egg

Mix all ingredients in a medium bowl until well combined and there are no lumps.  Heat a skillet or griddle to medium heat.  Use just under 1/4 cup of mixture for each pancake.  Add about one tablespoon of pomegranate seeds to each pancake. Cook until edges have hardened and the tops start to bubble .  Flip and cook until golden brown.  Makes about 10 pancakes.

Brownie Battle

Last week a co worker of mine brought me a bunch of gluten free mixes to try.  They were from Arrowhead Mills (Brownies, Yellow Cake, Cupcakes and Chocolate Chip Cookies).  I made the brownies and they were pretty tasty.  I have a hard time just eating straight chocolate, I really like to have something with it such as nuts, peanut butter, coconut etc.  Yesterday I found some of the Betty Crocker mixes (which I haven’t seen much of around me or they are either way to much money to buy and try). I made the Arrowhead Mills Brownie mix last week and the Betty Crocker Brownie mix today and here are my thoughts on them:

Arrowhead Mills

I followed the directions on the back of the package, and added about a 1/4 cup of creamy peanut butter and 1/4 cup chopped walnuts.  I baked them in a square pan and these turned out to be very cake like, very thick and chocolaty.  I think the peanut butter and nuts were a great addition to these!  I don’t know if I would of been as much of a fan of them if they were just straight brownies.

Betty Crocker

Again, I followed the directions on the back of the package.  They also listed the baking times for different pan sizes, so this time I decided to bake them in an 11×7 pan.  The brownies were a lot thinner, which I enjoyed sooo much more.  I like the crunchy edges and these tasted just like the real ones.  Even though they came out a bit thin due to the pan size they were very moist. I couldn’t tell the difference at all with these.  I will buy these again for sure.  My other favorite Betty Crocker GF mix is the chocolate cake – Love it!

I would have to say that the Betty Crocker ones are by far my favorite of these two mixes.  I just loved that they still truly tasted like the original Betty Crocker mix.

Here are the final product from the Betty Crocker Brownie mix:

Gluten Free Products from General Mills

General Mills now offers over 250 Gluten Free Products!!!  Check out the list at Live Gluten Freely