Snarky Post: Gluten Free and Quality

The gluten free market is absolutely huge right now, and seems to be growing at a non-stop rate. Businesses both large and small are jumping on the gluten free bandwagon -- how hard can it be to make gluten free food? It seems like, without very much research at all, they substitute white rice flour for wheat flour, add a bit of xanthan or guar gum, slap a price sticker about 5x the original cost on it, stand back and say, Voila! A gluten free product for you to buy.

That's all well and good - as long as the gluten free food is palatable. All too often, I've spent $7 on some bread product to find it absolutely completely unpalatable. I can blame myself for that a lot of the time, but what really bugs me is when these sub-par products have glowing reviews online. "This is the first time I've had a bagel in 20 years!" ... But it's the size of one of my elastic hair ties with the consistency and taste of cardboard.

Really??? People - please, stop buying disgusting food just because it is there!

Of course, there are a (small) number of wonderful gluten free companies that produce products we absolutely love. When that happens, we're more than happy to shell out $5, $7, or more for a package of pasta that tastes like "regular" pasta, bread with the light, chewy consistency of the packaged breads we bought before going gluten free, convenience foods, etc. In part, this post is for these companies -- how they could add even more products to the foods we already buy and love.

With that said -- I've noticed a few big deficiencies in the gluten free market. If a company would nail one or more of these, and produce good tasting, high quality products -- they would be worth their weight in gold.

• Saltine Crackers. Sure, we have gluten free crackers out there. Some of them aren't so bad (my husband is partial to Schar's snack crackers for cheese, and I'm a fan of the wonderful texture of Asian rice crackers). However, when you're sick with a stomach bug, nothing beats these wonderful, light, salty cracker in your soup. We already have chicken soup (mainstream chicken and rice soups, or chicken noodle available from wonderful companies like Kettle Cuisine). Jell-O and Ginger Ale are already gluten free. Someone needs to make a salty, bland, saltine-like cracker and we'll be all set.
  
• Good Chinese and Japanese Food. We've had good experiences eating gluten free at Thai, Indian and Vietnamese restaurants, but Japanese and Chinese restaurants can leave a lot to be desired. Sure, some local Japanese restaurants carry gluten free soy sauce for their sushi, but why is P.F. Chang's the only restaurant in our area to realize "Hey! If I substitute gluten free soy sauce for these dishes, gluten free diners have a whole heck of a lot more choices?" Teriyaki sauce, eel sauce for sushi, ginger dressing - all of them contain gluten only because of soy sauce. I'm not asking Japanese and Chinese restaurants to use rice flour for tempura or sweet and sour meat breading here (though that would be awesome), but if you offered a gluten free menu of more than just plain sushi rolls or bland steamed food with no seasonings, you'd certainly have my business. And all the friends and family I brought in. And I'd sure shout for joy about it online. Just saying.
  
• Wraps. Now -- certainly, companies make tortilla shells. We've bought corn tortillas for Mexican food (wonderfully authentic), and for sandwiches we've tried various brands of shells made from brown rice flour, teff, etc. All are extremely disappointing - they're so brittle, they break immediately. Not only that, but the consistency (especially of brown rice tortillas) tends to be a bit rubbery and leaves a lot to be desired. It would be wonderful to be able to buy a soft, fluffy, tasty wrap for sandwiches once in a while.
• Breakfast Convenience Foods. OK, OK. I admit: I don't cook all the time. In the morning, sometimes I'll pop a breakfast sandwich in the microwave to take with me to work. It's much more quick than pouring a bowl of cereal, putting waffles in the toaster, making eggs, etc. It's also more portable than my standard breakfast of yogurt and an orange (I'd be a hazard on the road if I ate that on the Thruway!) My husband loves to do that as well, but so far the only food that he's found are Ian's Wafflewich egg sandwiches - he loves them, and can just pop one in the microwave when he's in a hurry. They're hard to find, though (The only store I can find them in around here is Uncle Sam's in Latham), and let's be honest - only one choice can get tiring. If more companies made readily accessible bagel or english muffin sandwiches that held up, tasted good, and could be easily microwaved, it would be a big plus. Even more of a bonus if they were high-fiber and protein to fill someone up in the morning!

I think this list provides some very real needs in the gluten free market.

What about you? What gluten free products do you see a niche market for? Do you think any of my requests/complaints are already satisfactorily addressed?

Review & Giveaway: Bisquick Gluten Free Mix

My husband and I had already tried pancakes with the new gluten free mix. While they were admittedly delicious, I've never been big on pancakes or any other sugary food for breakfast. I usually end up sticking with protein and complex carbs, or else I end up crashing around 10 AM and I'm cranky all the way until lunch, it's really not a good scene for anyone. Still, it was a huge treat for my gluten free hubby, who doesn't seem to have that issue. ;-)

After pancakes, the next thing I tried (per Lisa's suggestion) was the baked chicken. I decided to try the ultimate chicken tenders with BBQ dipping sauce, and they came out wonderfully - they were a huge hit and are likely to be a winter comfort food staple. I also tried mozzarella sticks using the same breading/Parmesan cheese recipe with mixed results.

With such encouraging results so far, when Bisquick and MyBlogSpark offered me a prize pack in return for writing a review of their product I jumped at the chance!

The one thing I hadn't tried with the new GF Bisquick mix was baking a yummy dessert. I thought about an apple crisp, but after Karina's lackluster review I decided to try a cinnamon streusel coffee cake. I found the inital recipe on Betty Crocker's website, and decided to modify some things:

• First of all, these things never have enough streusel topping. Automatically double the streusel recipe.
  
• I've had good experiences with adding a package of vanilla instant Jell-O pudding mix to the gluten free mixes. It helps to keep the cake moist for a few days.
  

Here's the final recipe that I came up with:

Ingredients

Streusel Topping:

• 2/3 cup GF Bisquick mix
• 1 cup packed dark brown sugar
• 1 1/2 tsp ground cinnamon
• 1/2 cup of butter *NOTE I used only about half of this.
  

Cake:

• 1 3/4 cup GF Bisquick mix
• 1 package instant french vanilla Jell-O pudding mix
• 3 Tbsp sugar
• 2/3 cup H2O (I added a couple of extra teaspoons by eyeballing the mix)
• 1 1/2 tsp vanilla extract
  
• 3 eggs

Directions

1. Preheat oven to 350 F. Spray 9-inch square (or round) pan with cooking spray. In a small bowl mix the dry streusel ingredients and add butter while mixing until it is crumbly.
   
2. In a medium bowl (I used our stand mixer), stir all coffee cake ingredients until blended. Add approximately half of the streusel ingredients to the cake mixture. Spread in pan; sprinkle with the rest of the streusel topping.
   
3. Bake for approximately 30 minutes or until golden brown. Store tightly covered.
   

It came out REALLY good. Sweet, moist, chewy, and when it cooled off the next morning my hubby had a huge piece for breakfast (me, not so much, the whole sugary breakfast thing, but the piece I had last night was awesome). Definitely a keeper.

Now, for the good stuff. The folks at MyBlogSpark are providing one of my lucky readers a Bisquick pack of their own. It includes a (nice, cast iron) mini pancake pan, pancake pen, spatula, and of course a box of gluten free Bisquick baking mix.

To enter, please comment *on this blog post* and answer the following question:
What do you plan to make with the new Bisquick gluten free baking mix???

One entry per person, all entries must be submitted by 12:00 AM Monday, October 4th. (Happy Birthday, Samantha!). Thanks and good luck!!!

Gluten Free Bisquick!

Along with most of the other gluten free community, my husband and I were anxiously waiting for the arrival of Gluten Free Bisquick! When I read a comment on the Times Union Gluten Free blog that they were found in the East Greenbush Walmart, I went there on my lunch break to check it out, emerging victorious with not only a box of Gluten Free Bisquick, but also a box of Gluten Free "Asian Helper" Chicken fried rice mix. (We don't usually eat that stuff, but when my husband is on his own for dinner he always makes gluten free boxed mac and cheese - this might give a little more variety.)

This morning we decided to try the pancakes. (I'll admit, we were looking forward to Sunday breakfast for a few days, lol). I had read online something along the lines that you had to add shortening, but the box didn't call for it. So, off to Google I went.

First, I found a great blog review from Adventures of a Gluten Free Mom. This review called for 1 cup of shortening for every 8 cups of Bisquick. Since I only had 1 box (definitely not enough for 8 cups of mix), I didn't want to prepackage it but instead wanted to find out the "regular" box recipe to make pancakes. So my next stop was AllRecipes, where I found the Bisquick pancake recipe. However, all of the comments said to use the "Melt in your mouth" recipe instead. I trust their comments - and "melt in your mouth" sounds amazing, so that was the next recipe I looked for: Melt in your mouth Bisquick pancake recipe.

The final output was:

• 2 cups Gluten Free Bisquick mix
• 1/4 cup shortening
• 1 cup milk*
• 2 Tbsp lemon juice
• 2 tsp baking powder
• 1 tsp vanilla extract
  
• 2 eggs

First, whisk together the Bisquick mix and shortening until it's completely combined. Then add the other ingredients and mix until combined. We used 2% milk and had to add some more milk - a little at a time until the consistency was pourable. Griddle-cook them the usual way.

The melt-in-your mouth pancakes called for an additional Tbsp of sugar but we didn't use it and thought the pancakes turned out wonderful. I heated up some pure maple syrup to pour over them, and they tasted JUST like regular pancakes!

We'll definitely buy more of their pancake mix. I'm looking forward to trying it on chicken and also trying the gluten free coffee cake recipes I've seen floating around. Yum!

"Kat's GF Drive-Thru"

So, I don't know about you, but sometimes I have weeks where I'm so uber-scheduled that cooking just isn't an option. This evening we had an appointment immediately after work and had to grab dinner in the car. Before-celiac that would have been simple - hit up McDonald's or Burger King for a high-fat, high-calorie, and highly-portable meal. Alas, that's not the case anymore.

Sure, some fast food restaurants - most notably Wendy's - do have fast food options. However, all of them require sitting at a table with utensils to eat. Salads, baked potato, chili - while it's wonderful to have those options none of them are exactly portable.

Our usual strategy is to pack a few things in the car to tide ourselves over until we're able to get home. We're partial to string cheese, PayDay bars, peanuts, Os-Trim sticks and gluten free jerky. They're good in a pinch but what inevitably happens is, by the time we get home we're completely ravenous and tend to overeat when we are finally around food. No, they're not good enough.

And finally -- my husband is what you'd call a picky eater. He's got a lot of foods on his list that he won't eat - any berry or berry flavor (yes, including but not limited to strawberry, raspberry, blackberry, and blueberry), anything with bananas in it or banana flavoring, fresh oranges, chocolate, carrots, any sort of squash, asparagus, avocado, tofu.... well, I could go on, but you get the point. It's never a problem to make this stuff at home where I can tell him to fend for himself if he doesn't like it, but I wanted to be a little more efficient for this.

And oh yeah, nothing with mayo for me (what, I'm allowed one thing to be picky about. :-))

Well, I came up with some ideas.

First:
Portable Grilled Cheese sandwiches

I took some gluten free bread from our freezer, toasted it, buttered both sides (well, light margarine), and placed a few slices of muenster cheese. Grill on each side until the bread is lightly browned and the cheese is melted. Wrap in aluminum foil and bring an extra napkin or to, and you're good to go.

For a bit of extra flavor, add ham or portabello mushrooms to the sandwiches.

Second:
Pre-made burritos

I didn't do this one tonight, but the next time we make Mexican I'm going to make a little extra rice and beans, and wrap/freeze them with cheese and sauce in corn tortillas (I like Mission tortillas if I don't make my own, though they tend to be small). Brown rice tortillas would probably also be an option. They're freezable and can be nuked for a really quick meal.

How about everyone else? What are your gluten free on-the-go staples?

Starfish Gluten Free Frozen Fish - Review

I look through the Price Chopper ad every week before I go grocery shopping, and last week (the 2/7 ad) there was a large section about a new product: Starfish brand gluten free fish. They carry three types of breaded frozen fish: Cod, Haddock and Halibut. (There is a difference in price -- last week Price Chopper had an AdvantEDGE sale on these fish: Cod was $3.99, Haddock was $4.99, and Halibut was $7.99). Well, not only are my husband and I always interested in trying new products, but convenience foods are a must in our household. On the nights I have class, my husband's either on his own or we're throwing something together with five minutes to spare -- and trust me, the limited gluten free fast food options we do have tend to get old pretty quickly.

So anyway, we picked up two boxes of the Starfish fish - we decided to try the Cod and the Haddock (figuring that if we liked them, we'd try the Halibut at a later time, just based on the expense). This evening we tried the first box, the Cod. And I have to say, it was pretty darn good! When I bought the boxes I was assuming the fillets would be larger -- kind of like what you'd see on a fish sandwich -- but they were a little smaller than that. (I suppose they'd make good sliders, if you want a frame of reference). I baked them -- alongside, we whipped up some tartar sauce to go with the fish and had fries and peas.

The batter was really good -- crunchy, but not overdone, and definitely not soggy. You definitely needed tartar sauce with it for flavor, but they're more satisfying than Ian's fish sticks (which have been our only option for quite some time). I'm looking forward to trying the Haddock next time, and when I go back to Price Chopper I'll definitely be picking up more of their fish and trying the Halibut as well!

Let's just hope that the Starfish fish sticks around and doesn't suffer the same fate as Bell & Evans gluten free chicken (which we still dearly miss).

Betty Crocker Cake Mix Update

A couple months ago I posted about a rumor that Betty Crocker was coming out with gluten free cake mixes. Well, good news for us gluten-freenatics, it's true! Right from the horse's mouth, Betty Crocker has added a gluten free product page to their site!

In June, gluten free mixes for brownies, chocolate chip cookies, devils food cake and yellow cake will be available in most grocery stores. Not only that, but they'll offer gluten free frostings this fall as well! (In the meantime, try my semi-sweet chocolate hazelnut buttercream frosting recipe).

Are you as excited as I am? Have you managed to snag a preview? If so, please tell us all about it!

Want to stay even more connected? Become a fan of Kats GF Kitchen on Facebook or follow me on Twitter!

Betty Crocker Cake Mixes

I apologize if I'm feeding the rumor mill here, but it appears that Betty Crocker will be offering gluten free cake mixes this summer.

While Betty Crocker's website hasn't been updated yet, the same blog that talked about gluten free Corn Chex has a blurb about it, and you can check here for product pics and sneak-peak reviews.

If this is true, I can't wait to try it out! (Why couldn't it be available now for my hubby's birthday tomorrow!?)

Review: Kinnikinnick Frozen Pizza Crusts

Last Sunday my husband and I spent Superbowl Sunday - at least before the game - in the kitchen. We'd picked up Kinnikinnick frozen pizza shells a couple months beforehand, and decided that Superbowl Sunday was the best time to try them out - along with wings and nachos. The package came with four 7 inch pizza shells. This was a good thing because we burned the first shells we tried cooking! (I blame a combination of no cooking directions on the package, and distracting SuperBowl ads).

The shells looked amazing - the crusts browned quite nicely in the toaster oven and they looked just like personal pizzas. We tried the pizzas, and....

Well, in a few words: the shells were just not good. Now, we're fans of New York-style crusts which admittedly is about a quarter of the thickness of these shells. But these were definitely not pizza shells - the crust was incredibly dry and just didn't taste good. it was the equivalent of eating pizza toppings on dry pita bread.

I ended up eating the olives off of my pizza and leaving the rest of it. My husband ate his pizza, but asked me not to buy these shells in the future.

Oh well - we'll still use other Kinnikinnick products in the future - their rolls have been palatable in the past - but for pizza, I think we've learned the lesson to stick with either making the dough from scratch or buying pizza in a restaurant like Uno's or Nunzio's.

Review: Conte's Gluten Free Cheese Ravioli

Paradise sells some Conte's pre-packaged, frozen dinners. My hubby liked their ravioli so much that he asked me to write about it. Being the born-and-bred Italian that he is, he wasn't thrilled with the sauce (he was spoiled with his mother's tomato sauce recipe growing up), but he really liked the taste and texture of the pasta and the cheese.

His one complaint is the fact that, when microwaving the dish according to the instructions on the package, "stirring gently" often breaks up all the raviolis which still taste good, but isn't as aesthetically pleasing. The 20 oz. frozen dinner is in the ballpark of $10, and relatively small for a whole meal. Still, it's a nice option to have in the freezer for something quick, especially when he's on his own for lunch or dinner.

I checked on their web site and in addition to their pre-packaged dinner, they sell their frozen cheese raviolis online where you can add your own sauce. That looks like a nice idea for the occasional gluten free comfort food treat!

Review: Against the Grain Bagels

OK, I'll admit it. My hubby and I are total suckers for gluten-free products that look good. That's why, the first time we checked out Paradise Natural Foods on Western Ave, we acted like kids in a candy store in front of the freezer. There were all sorts of yummy-looking gluten free foods, including frozen bagels made by a company called Against the Grain Gourmet.

The bagels were slightly smaller than the huge bagels you can find in bakeries, but they were a decent size and looked really appetizing. We brought them home, nuked and toasted the bagels according to the directions on the package, and dug in!

Now, at first glance I have to say we were dismayed - the inside of each bagel looked like a crater! There was a lot of empty, hollow space inside the bagel. Still, the bagels smelled good, so we shrugged it off and spread fresh butter on the bagels. And I have to say, they were absolutely delicious. I thought the consistency was more like a croissant than a bagel, but the bagels just melt in your mouth.

Given the consistency of the bagels, one bagel by itself probably isn't enough for breakfast. I'd suggest making sure you have fresh fruit or something to go along with it, though my hubby is very content making breakfast out of two bagels! (He also has an enviably fast metabolism). We were very happy with the discovery of these bagels - they're not going to hit the spot if you're craving Bruegger's, but they're extremely good nonetheless. In fact, I couldn't review the first package we bought because my hubby polished them off so fast!

According to the Against the Grain Gourmet website, the company makes several other products, including rolls, baquettes, and pizza/pizza dough. We haven't noticed other products in health food stores, but we're certainly keeping an eye out. According to their website, Against the Grain Gourmet products can be found in the following Capital Region locations:

• Dean's Natural Foods, Albany
• Green Grocer, Clifton Park
  
• Honest Weight Food Co-Op, Albany
• It's Only Natural, LLC, Albany
• It's not on their website but I've bought their bagels at Paradise Natural Foods

Happy breakfasting!

Review: Seeds of Change Organic Quinoa Blend

I know that everyone in the gluten-free universe has heard of and probably tried the ancient supergrain called quinoa, but this grain really started going mainstream right about the time that I started this blog. I picked up a box of Quinoa Harvest quinoa a while back, and well, it's a humorous story involving way too much garlic salt rendering the quinoa inedible. So, I still have the box and I'm determined to give it another go, but the summer's been so busy that I just haven't had a chance to experiment much in the kitchen.

Enter the Seeds of Change Organic Quinoa Blend. Our local Hannaford sells the French Herb flavor. While this flavor is not listed on their website (I hope it's not being discontinued!) it's still available for sale in bulk on Amazon.com. Their quinoa blend is another somewhat-instant (about 20-30 minutes) convenient side dish, and I picked it up to try with dinner one night.

I followed the instructions as completely as possible given my tired, just-completed-eight-hours-at-the-office daze, but they were simple enough that everything came out very nicely. My hubby isn't as big a fan of the quinoa blend as I am - he's not used to the consistency - but I found it a very tasty, unique and savory dish. You have to take note of what you pair it with - it's very strong and could easily overpower a meal. I served the quinoa blend with lightly seasoned and baked tilapia, a fresh salad, and a nice pinot grigio.

I'd definitely recommend trying the French Herb blend. Seeds of Change does have other flavors listed on their site (the amantani whole grain blend quinoa and wild rice looks especially yummy), but as yet they haven't been picked up by our local grocery stores and I'm hesitant to purchase it in bulk online before trying it. (If anyone from Hannaford is reading this, please consider it a heartfelt request to start stocking it!)

And of course, the ultimate test - Phoebe the puggle tried a little and liked it. Three paws out of four!

Review: Lundberg Farms Risotto

In almost all of the grocery and natural food stores I go in, I always seem to see boxes of Lundberg Farms Risotto in several flavors, including Alfredo, Florentine, Tuscan, Wild Porcini Mushroom, Butternut Squash, Cheddar Broccoli, Creamy Parmesan, Garlic Primevera, and Italian Herb. I have to admit that the first time I picked up a box of their risotto, the first thought to enter my mind was "oh, look, gluten free rice-a-roni!"

Well, don't knock rice-a-roni - we loved that guilty pleasure stuff in the pre-gluten-free days, so figured it couldn't hurt to try risotto. And I have to say that we haven't looked bacgk. In fact, Lundberg Farms risotto is so rich, tasty, not really budget friendly but affordable and worth it at around $3/box, and easy to make that I've been known to highly recommend their products to friends, gluten-free or not. In fact, after eating their products I don't think we'd ever be able to go back to some of the cheaper packaged rice mixes. They take about 20-30 minutes to cook including the time to boil water (and the stove in our apartment can take forever and a day to heat up) so it's not totally "convenience" food but it's easy enough to whip up as a side dish. I'd recommend pairing with something like baked/roast chicken, baked pork chops, or even fish.

We haven't tried all of their flavors - there are some that my hubby vetoes right off the bat - but of the ones we've tried our personal favorites are Creamy Parmesan (my favorite) and Cheddar Broccoli (Vin's favorite). We also occasionally have the Wild Porcini Mushroom flavor for something different. The only ones we weren't thrilled with were the Florentine and Alfredo, and it's not fair to say that the Alfredo is bad, but it just doesn't compare to the Creamy Parmesan, so why bother?

And, of course, the puggle loves Lundberg Farms risotto. When there are leftovers she's ready and waiting, only happy to oblige - unfortunately there rarely are leftovers. The puggle gives Lundberg Farms risotto four paws (out of four, of course!).

Review: Bell & Evans Gluten Free Breaded Chicken Breast Tenders

Vince and I, though newly wed, have lived together for a few years now. Having had the time to get to know one another and settle into our weekly rituals, one of our Sunday morning (or, I'll admit, sometimes early afternoon) rituals involves the Sunday paper. We bring it in the house, and of course the first thing Vince grabs is the Sports section and the Best Buy ad, while I go right for the comics (gotta love Dilbert), the coupon circulars, and the Price Chopper ad. Well, imagine my surprise a couple of Sundays ago when I saw a new featured item, Bell & Evans Gluten Free chicken. Of course, my curiosity was piqued, and Vince and I made a point to add it to our weekly shopping list.

Now, we haven't shared quality chicken tenders since his celiac diagnosis. We have purchased Ian's products in the natural food section of our grocery store - while the fish sticks are decent, the "chicken" tenders leave a lot to be desired. Keeping that in mind along with the fact that, hey, we both work full time and we're in the process of house hunting, well, quick and easy dinners are A-OK in my book! So, Thursday afternoon comes and we head to Price Chopper, shopping list in hand. We located the new Bell & Evans frozen chicken in the meat case, and despite the relatively steep price of almost $6 per box we picked up a box of their breaded chicken tenders as well as a box of their chicken nuggets for our usually well-stocked freezer.

Monday evening rolled around and I, being the slacker that I am, couldn't bring myself to row in the muggy heat. We hadn't planned anything for dinner but were very sick of burgers after the BBQ-filled holiday weekend, so we eyed the chicken tenders. According to the boxed instructions you can either pan-fry the tenders or bake them in the oven - I chose to go the somewhat healthier route and bake them. The box came with five decent-sized chicken tenders - I'd say they're about the same size as you'd get if you ordered them at a diner. It might not have been enough had we been absolutely famished or had we not had a ton of BBQ leftovers to use up, but paired with green salad, gluten free macaroni salad (Vince's specialty, using Tinkyada pasta), and corn on the cob it was just the right amount. I've also recently learned that Jack Daniel's Honey Smokehouse BBQ sauce is also gluten free (yay!), so we heated some of that up to dip the tenders.

I baked the tenders for 20 minutes, and it might have been a shade too long or else I should have greased my cookie sheet because they were just starting to get dark on the bottom. Still, they tasted done to perfection. The chicken was real chicken, not the fake-tasting stuff that Ian's uses in their chicken nuggets. It cut easily and was moist, tender and juicy. The breading has just the right amount of crispiness, and you couldn't tell it's gluten free at all from the color, flavor or texture. We devoured them, and immediately decided to add them to the short list of frozen convenience foods we keep permanently stocked in our freezer. We also decided that next time we'll have to try pan-frying them (or maybe experimenting with the deep fryer) to get the taste and texture of chicken tenders from a restaurant.

All in all - I would highly recommend Bell & Evan's Gluten Free Breaded Chicken Breast Tenders, and I look forward to trying the Bell & Evan's Gluten Free Chicken Nuggets in our freezer. According to their package and website, Bell & Evan's makes several other gluten free products, including gluten free breaded chicken patties, gluten free breaded chicken breasts, gluten free Italian Style breaded chicken patties, and gluten free parmesan breaded chicken breasts. I hope that Price Chopper realizes what a great find this is and starts carrying more chicken products from Bell & Evans!

If you get a moment - pick some Bell & Evan's gluten free chicken up at Price Chopper - you won't be disappointed, whether you follow a gluten free diet or not - and let them know not only how much you enjoy this product but also how great it is that local grocery stores are expanding their gluten free selection!