Cybele Pascal

I’ve often said “you can work without eggs if you have wheat, you can work without wheat if you have eggs, but what do you do if you can’t have either?”.  I spend my days finding ways to bake and cook without wheat (gluten) AND eggs.  (and also without dairy, soy, tree nuts, peanuts, fish, and shellfish, but that’s not really relevant here!).  I’ve gotten pretty adept at baking without these two mainstays of western baking, and actually delight in baking allergy-free, and vegan.  But what about breading for our favorite entree comfort foods?  Again, reliant on the wheat/egg duo of binding, and breading for the resultant crunchiness.  Well, many years ago, when I was writing my first cookbook, The Whole Foods Allergy Cookbook, I discovered that I could make a “mock egg” for breading purposes, by emulsifying olive oil and rice milk.  It worked like a charm, and I’ve been doing it ever since.  Read on to find out how to make homemade allergy free, gluten-free chicken tenders, the ultimate in kid-friendly finger food.  Enjoy!

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