Grain Free Shake and Bake (or Fry)

Remember back in the late 80’s and early 90’s when we basically didn’t eat anything that didn’t come from a packet, box or a can? I know it sounds like hyperbole but the longer I sit here thinking about it the more I realize beyond the usual milk, eggs, lunchmeat, iceberg lettuce and a few choice condiments, the very modest size refrigerator of my youth was never packed full like my bigger one is now.

Eating fresh veggies with a focus on nutrient density just wasn’t crossing the minds of many at that time. I remember distinctly choosing a box of magical dust that would transform boring flavorless chicken legs (turns out it never had to be this way) into a crunchy seasoned masterpiece; the closest thing you could get to fried chicken without busting out the “Fry Daddy.” *Side note, I’m really dating myself here, aren’t I?!

Times have certainly changed but that doesn’t mean you can’t still enjoy a bit of fried heaven once in a while while you’re on an elimination diet!

Ingredients

3/4 cup Ottos Cassava Flour

2 Tbsp Tapioca Starch

2 Tbsp Coconut Flour

1 tsp Baking Soda

1 Tbsp Sea Salt

1 Tbsp Garlic Powder

AIP Reintro Options

Paprika
Black or White Pepper

Equipment

Large mixing bowl

Whisk/Fork

Method

For the Coating Mix: combine the cassava flour, tapioca starch, baking soda, salt and garlic powder in a small mixing bowl using a whisk or fork to ensure there are no lumps.
Use it in your favorite Fry or Oven Fried recipe (like my finger steaks or chicken tenders!) Store any leftovers in an air tight container in the freezer and use for your next frying adventure.