After starting a gluten-free lifestyle almost a year ago, I have finally been feeling like I don't have to deny myself treats I want because I can totally find a gluten-free version of it out there somewhere.  It can take a while to find really tasty copycat versions of otherwise gluten-FULL things, but it is definitely possible.


Pinterest and gluten-free Facebook groups have been a real lifesaver in terms of seeking out tasty options.  I recently came across this baked "fried" chicken recipe and instantly felt a craving coming on.  I love baked chicken with any endless array of spices.  There is just something nice and simple about marinating chicken and throwing it in the oven that makes dinners easy and stress-free, while providing a warm and tasty meal.  I served this entire meal for dinner, but it also makes a fantastic breakfast!


I followed this recipe exactly, doubling it to make the amount I did. Turning it in the middle of cooking was definitely the trick to getting a crispier crunch to the outside, while the chicken inside stayed moist.



Missing the delightful texture of bread has been a big issue for me in being gluten free.  There is something so comforting about pillowy, warm dough.  When they serve bread at a restaurant, I have to sniff the slices just to pretend like I am eating it.  Baked bread just smells so good! 

As a girl raised in the South, I really, really miss a good biscuit.  I've tried various gluten free biscuits from mixes and frozen, ready-to-bake varieties, only to be disappointed by the grainy texture that is characteristic of many gluten free baked goods.  I didn't have high hopes for this recipe, but there were a few more steps involved that made me think it was worth it.  Boy, am I glad I tried it!




While this recipe is easy and pretty quick (especially with a stand mixer), it can seem a little daunting at first.  Acquiring the ingredients for the flour mix may be the hardest part if you don't have a great gluten free section in your local store or a store that caters more to this lifestyle.  All of the ingredients I used for the flour mix happen to be from Bob's Red Mill because they are local and came in the perfect sized bags for what I needed.  Finding the ingredients in bulk is also a great option.  I haven't used a store bought all-purpose gluten free flour, but I would like to think those would give you similar results.  I haven't yet learned enough about gluten free baking to give you an experienced opinion on that.  I do know that Xanthan gum (a thickening agent) can be expensive, like most gluten free related things.  From my research, it is not advisable to sub Guar gum, the less expensive thickening agent, in place of things that call for Xanthan gum.  Again, I haven't played around with it enough to know for sure, so if you are an experienced gluten free baker I would love feedback on that.

The only thing I did differently with this recipe was replace sugar with coconut sugar.  The first time I made these, I used plain yogurt and the other times I ended up using sour cream.  Either way, the result is a delicious, moist, non-grainy biscuit that could pass for a regular biscuit.  I was thoroughly impressed and utterly delighted!



The night I chose to make the above items for dinner, I knew I needed to make my Mamaw's tomato gravy to go with it.  Whenever we visited my grandma, she would make biscuits and either tomato gravy or cocoa gravy.  Both are delicious, but I was always partial to the tomato one.  This was one of the first "Mamaw recipes" I made for my Northern husband.  I have turned him onto many Southern foods that he now loves.  Tomato gravy is typically a breakfast food that goes over biscuits as one would put sausage gravy on biscuits.  If y'all are interested in a Cocoa Gravy recipe, let me know.



Ingredients
- 1/4 cup oil or bacon fat  (I use avocado oil)
- About 3 tablespoons flour (If gluten isn't an issue, use all purpose flour.  To keep it gluten free, you can use an all purpose gluten free flour.  I've had success with the various individual flours I have used such as potato flour, brown rice flour, almond flour, etc.)
- 28 oz can of Diced Tomatoes (To make less gravy, you can use the smaller 15 oz can)
- Water
- Salt and Pepper
- Additional seasoning options: Mrs. Dash Chicken Seasoning, Smoked Paprika, Onion Powder, Garlic Powder

Directions
- Heat oil in a skillet or medium saucepan over medium-high heat.  Stir in flour, combining well, and cook until lightly browned.  Stir constantly during this step.
- Slowly pour in the can of diced tomatoes, stirring well as you pour.  Let mixture simmer until it begins to thicken.
- Reduce heat to low and simmer for another 5 minutes.  After the 5 minutes, if mixture is too thick stir in water (a little bit at a time) until you get it to your desired gravy consistency. 
- Season to taste.  I add a tiny dash of salt and loads of fresh cracked black pepper.  I also add some Mrs. Dash Chicken Seasoning, smoked paprika, and garlic or onion powder.
- Serve over biscuits.  This recipe makes enough for about 10-12 biscuits.  ENJOY!

The finished product is a savory, peppery gravy!  After I took photos for this post, I cut my chicken in half, plopped each half on a biscuit half and smothered it in gravy. You're welcome.