GF

Easy GF S’mores Bars

Food, GF, Treats

If you’re finding yourself dreaming of warmer weather, poolside beverages, and campfires, you’re not alone. My house is at its best during warmer temps and I just can’t wait to enjoy our outdoor entertainment spaces again!

These s’mores bars are the perfect piece of campfire season whenever you need it! No clear skies or warmer temps needed. They’re the perfect s’more for the midwest where it feels like it’s winter nine months of the year!

Ingredients:

  • Package of GF Graham Crackers (I used Pamela’s – you can find at Kroger or Walmart typically!)
  • 3 3/4 Full sized Hershey’s Bars (Feel free to sub a dairy free chocolate like Hu Kitchen or Lily’s for a lower sugar option)
  • 5 ounces mini marshmallows
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 4 tablespoons butter or coconut oil, melted

Procedure:

  1. Preheat oven 350 degrees
  2. Pulse crackers in food processor until they are fine crumbs.
  3. Add sugars and butter to food processor until well-combined.
  4. Press into 9×9 baking dish prepared with parchment paper.
  5. Top with with Hershey’s bars.
  6. Put in oven for 1-2 minutes, you want the bars to be shiny and melty but still in tact!
  7. Top with marshmallows.
  8. Put under broiler for about 1 minute – DO NOT LEAVE YOUR OVEN’S SIDE! Marshmallows should become J U S T golden brown before you pull them out.
  9. The hardest part of this recipe — let them cool completely. If you can’t wait overnight, pop them in the freezer until they’re completely cooled. Trust me! It will keep the mess away and they truly taste better after they are fully cooled.
  10. Cut into bars and enjoy!

Be sure to give these a like, comment, and share with a friend who would love them!

Gluten and Dairy Free Chicken and Dumplings

Food, GF, Uncategorized
Gluten and dairy free chicken and dumplings
  • 3 chicken breasts or 4-6 chicken thighs
  • 8 tbsp butter or ghee
  • 1/3 cup white onion
  • 12 cups chicken stock
  • salt and pepper to taste
  • 1 tablespoon arrowroot starch

For the Dumplings

  • 1 3/4 cups GF Flour with Xanthan Gum (I recommend Bob’s Red Mill 1 to 1 in the blue bag!)
  • 2 teaspoons baking powder
  • 2/3 cup nutpods original
  • 1 tablespoon of melted butter or ghee
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper

Procedure

  1. Spray a baking sheet with olive oil and add chicken, topping with salt, pepper, and more olive oil spray. Bake at 350 degrees fahrenheit for about 45 minutes or until internal temp reaches 165 degrees fahrenheit (note that thighs may cook more quickly!)
  2. While chicken is baking, mix the dry dumpling ingredients: gf flour, baking powder, salt and pepper. Add nutpods and melted butter until a dough forms evenly.
  3. Shred prepared chicken with forks and set aside.
  4. Melt butter or ghee in a large stock pot over medium heat.
  5. Add onions, sauteing until translucent.
  6. Add arrowroot starch, salt, and pepper to form a roux.
  7. Add chicken and broth, bringing to a boil over medium high heat.
  8. Once the mixture has reached a rolling boil, use a small cookie scoop to drop dumplings into the boiling soup.
  9. Dumplings are done when they float (typically by the time you add the last dumpling, they’re done!)

Serving suggestions

We love to serve chicken and dumplings Cracker Barrel Style with glazed carrots, mashed potatoes if you wish. Our favorite dessert to top off this hearty fall meal is gf pumpkin roll! This recipe is simple, quick, and can quickly feed a crowd. Make it next time a loved one drops over, or prep it to have leftovers for your family.

Pin here and share on instagram by tagging @bethannsbites

One Bowl Fudgey Gluten Free Brownies

Food, GF, Treats
Gluten Free Brownies

People ask me all the time what they can make for friends or loved ones who are gluten free or have food allergies. I don’t always have good answers, but today I have a good recipe! Everyone loves a pan of delicious fudgey brownies. The babies are better and cheaper than boxed, and come together quickly. Since I’ve started playing with this recipe, a pan hasn’t lasted more than 24 hours in our house!

Whether it’s a small gathering or a potluck, this gluten free option will have lots of takers who may not necessarily be gluten free themselves…you might want to make two batches! These would be the perfect addition to any Easter table this weekend!

Gluten Free Fudge Brownies

Ingredients

1 cup butter or ghee

1/2 cup chocolate chips (I used Guittard 63% Cacao – my FAVE)

1/2 cup cocoa powder (I used Hershey’s 100% Cacao)

3 eggs

1 Cup Sugar

2 teaspoons pure vanilla extract

1 cup gluten free 1-1 flour (my favorite is Bob’s Red Mill)

1/2 teaspoon salt

1/4 teaspoon baking powder

Procedure

  1. Preheat oven to 350 degrees and prepare a 9×9 glass baking dish with parchment paper.
  2. Add butter/ghee and chocolate chips to a large microwave safe bowl. Heat for 1.5-2 minutes (keep an eye on it) until butter or ghee is melted and chips are soft.
  3. While butter and chips are still warm, whisk in cocoa powder until combined well. The heat helps bring out the flavor of the cocoa powder and “bloom” sort of like a coffee bloom when brewing pour over style coffee! Basically, it helps to bring out the best flavor of the cocoa powder.
  4. Whisk in sugar, vanilla, and eggs to the mixture. Be sure to whisk well – using the whisk aerates the batter and helps achieve the shiny and occasionally crinkly topping you often see in boxed brownies.
  5. Stir in flour, baking powder, and salt using a wooden spoon or trusty spatula until combined well.
  6. Pour mixture into the prepared baking dish – it will seem less watery than normal brownie batter this is okay!!
  7. Bake for 40 minutes (if using a metal 9×9 pan, bake time will be shorter).
  8. Allow brownies to cool for 20-30 minutes or until completely cooled to allow them to set up a bit.
  9. Serve brownies on their own, in a sundae, or with your favorite chocolate friendly fruit!

Be sure to share your version of these brownies using #biteswithbeth or by tagging @Bethannsbites on Instagram! I love to see what you’re making. Most importantly, show up to your pitch-in meal with THESE babies to delight your GF friend! 🙂 They won’t disappoint and the clean-up is quick!

Cinnamon Rolls (GF DF)

dairy free, Food, GF, Treats
Gluten and dairy free cinnamon rolls

These gluten and dairy free cinnamon rolls have truly been a work of heart. I’ve worked on perfecting this recipe for nearly an entire year! I started working on it when we first locked down for COVID during the second week of March in Texas. This recipe development has traveled across state lines and across three kitchens since we moved this year!

This recipe is the perfect thing to whip up with the cold temps and snowy weather that seems to be sweeping most of the nation. The first time I ever learned to make cinnamon rolls from scratch, my Grandma Schuman shared her recipe for cream cheese cinnamon rolls over the phone. It was one of the years we had a bad snow and school was canceled for weeks. We lost power at some point, and warmed cinnamon rolls on my dad’s wood stove in the “summer kitchen.”

If you’re not familiar with a “summer kitchen” they’re common in older homes like my parents’ and were used in the summer for canning and preserving so the heat of the process didn’t increase the temperature in the main part of the home during the already hot and humid midwestern summer.

Ingredients

Dough

  • 1/2 cup butter, melted (use ghee for completely dairy free!)
  • 1 1/4 cups almond milk, warmed slightly to activate the yeast
  • 1 package gf yeast
  • 1 cup sugar
  • 1 tsp apple cider vinegar
  • 2 eggs + 1 yolk of an egg
  • 1 teaspoon good quality vanilla (I love HEB double strength vanilla if you’re located in TX!)
  • 1 tablespoon baking powder
  • 1 teaspoon xanthan gum if your flour does not have it already added*
  • 4 cups gluten free flour (I recommend Bob’s Red Mill one-to-one in the blue bag)
  • Additional flour for rolling out

Filling

  • 1 stick butter, cubed (you can use 1.5 sticks if you want the extra ooey gooeyness like Cinnabon!)
  • 1 cup pecans
  • 1 cup brown sugar
  • 1 tablespoon cinnamon

Icing

  • 2 cups powdered sugar
  • 2 tablespoons melted butter (ghee for completely dairy free!)
  • 2 teaspoons vanilla extract
  • 4 tablespoons almond milk

Procedure

  1. Preheat oven to 350*
  2. Warm almond milk to about 100* – you don’t want it to be too hot or it may burn the yeast instead of activating.
  3. Stir packet of yeast into warmed milk, it will foam just slightly.
  4. Add sugar, eggs, butter, and apple cider vinegar to the mixture, whisking until smooth.
  5. Gradually add and incorporate gluten free flour stirring until a dough forms. Smooth the mixture into a ball and allow dough to rise in a warm location for an hour. (Note: gf flour will not rise quite as much as you’d expect regular wheat flour to, but you’ll still see an increase!)
  6. While dough is in final stages of rising, add all ingredients for the filling to a food processor. Pulse or process until the mixture is small crumbles.
  7. On a lightly floured surface (dough will be stickier than traditional dough – it may be beneficial to roll it out on floured parchment paper), roll out dough until it is approximately 1/2 inch thick in the shape of a rectangle.
  8. Add filling evenly to the dough and carefully roll into a log shape. Have patience – gf baked goods do not maneuver as easily as regular dough!
  9. Cut into 10-12 even slices and place in a parchment lined pan.
  10. Bake for about 40 minutes at 350* until rolls are lightly golden brown.
  11. Stir together all ingredients for icing and top warm cinnamon rolls with the icing. It’s best to do this while rolls are still warm or hot so it will get perfectly melty and delicious!

Serve warm to the ones you love. Bonus points if you serve with milk or coffee and scrambled eggs – please balance the sweet with some protein, people!! 🙂

Please share this recipe with someone who would love it as much as my family has for the year!

Chicken and Cauliflower Gnocchi Soup

dairy free, Food, GF, Soups

This recipe is coming just in time for the snowy, slushy, cold and wet midwestern weather. This soup is hearty, gluten and dairy free and a delicious alternative to Olive Garden’s Chicken and Gnocchi soup…that won’t make you regret it later!

For the Cauliflower Gnocchi

Ingredients

  • 12 ounces frozen cauliflower
  • 2/3 cup Bob’s Red Mill GF Flour
  • 1 teaspoon salt
  • 1-2 tablespoons olive oil

For the soup

Ingredients

  • Prepared Cauli Gnocchi
  • 2-3 Tablespoons Olive Oil
  • 1/2-1 Cup diced onion (to taste preference)
  • 1 stalk of celery, chopped finely
  • 16 ounces shredded carrots
  • 1 teaspoon dried parsley
  • 1 Tablespoon garlic powder or 2 garlic cloves, minced
  • 1/2 teaspoon Thyme
  • Salt and Pepper to taste
  • 2 chicken breasts, cooked and shredded
  • 4 cups chicken broth or chicken bone broth
  • 1 cup Original Nutpods
  • 2 tablespoons arrowroot starch
  • 10 ounces frozen or fresh spinach

Procedure

Cauli Gnocchi

  1. Boil frozen cauliflower for about 5 minutes before draining and allowing to cool on a dish towel for an additional 5-10 minutes.
  2. Using the dish towel, squeeze all excess liquid out of the cauliflower (I like to wring it two or three times over the sink!)
  3. In a blender, combine pulse cauliflower until it resembles fine crumbles. Add flour and salt, pulsing until it resembles a dough.
  4. On a floured surface create a ball with the dough before breaking into fourths. Roll each smaller section into a rope-like shape and cut about 1 inch sections to create your cauli gnocchi.
  5. Heat olive oil in a large non-stick skillet and cook gnocchi until lightly browned on each side.

Soup

  1. Heat olive oil in a large stock pot
  2. Saute onions and chopped celery until onions are transparent and tender
  3. Add shredded carrots, parsley, thyme, garlic, cooked chicken, and broth to the stock pot. Bring the mixture to a rolling boil.
  4. Ladle out about 1/4 cup heated broth and make a slurry with the arrowroot starch before adding back into the pot with original nutpods and spinach.
  5. Allow the soup to simmer for 20-30 minutes, adding salt and pepper to taste as necessary.
  6. Serve with your favorite salad and gluten free bread for a complete and delicious meal.

Please be sure to share this recipe with a friend who might like it! As always we love seeing your creations on Instagram and Facebook using the hashtag #biteswithbeth

Pumpkin Streusel Bars

dairy free, Food, GF, Treats

I’ve been working on these pumpkin streusel bars since September! They’re GOOD good! Life has been a little crazy so they’re coming at you just in time to maybe make it for Thanksgiving Dinner…or a Black Friday socially distant online shopping trip. Either way, you’ll want them in your BELLY this week!!

Ingredients

Crust:

  • 1 cup melted butter or ghee for truly dairy free!
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups Bob’s Red Mill GF Flour (the one I use is linked) if you’re not GF regular flour works fine!
  • 1/4 teaspoon cinnamon

Filling:

  • 2 eggs
  • 15 oz can pure pumpkin puree
  • 2/3 cup dairy free milk or original Nutpods
  • 3/4 cup sugar
  • 1.5 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract

Streusel Topping:

  • 1 cup oats
  • 2/3 cup brown sugar
  • 1/2 cup Bob’s Red Mill GF Flour
  • 1/2 cup melted butter
  • 1/2 cup chopped pecans

Optional but delicious, Icing:

  • 1/2 cup powdered sugar
  • 1-1.5 Tablespoons dairy free milk or Original Nutpods
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Procedure:

  1. In a large bowl, stir melted butter, sugar, vanilla, cinnamon, salt, and GF flour until well combined and crumbly. Press into a 9×13 pan (I used a metal cake pan – if using glass your baking time will be longer!) prepared with parchment paper and bake at 350 for 15-20 minutes until lightly golden brown.
  2. While crust is baking, stir all filling ingredients: eggs, pumpkin puree, dairy free milk, sugar, pumpkin spice, and vanilla extract until smooth in a large bowl.
  3. In a medium bowl, combine streusel topping ingredients: oats, brown sugar, gf flour, melted butter, and chopped pecans. The mixture should be crumbly and form small balls.
  4. Pour filling over the prepared crust topping with streusel crumbles until well covered. Bake for another 35-40 minutes at 350.
  5. Allow to cool and serve with coffee for dessert, snack…or breakfast if you’re feeling it!

I hope everyone has a safe and Happy Thanksgiving. Sending love and light during this trying holiday season.

Please be sure to share your creations with me on Facebook or Instagram @bethannsbites I love to see what you’re making!

GF Peanut Butter Cup Cookies

Food, GF, Uncategorized
GF Peanut Butter Cup Cookies

These gluten free peanut butter cup cookies are sublime!! They come together quickly – you don’t even have to perfectly soften your butter! The texture is perfect and your taste testers won’t even know they’re gluten free if you don’t tell them so.

Everyone who tries these wants the recipe…and another cookie! This is possibly one of my favorite recipes I’ve ever made. I hope you and yours will enjoy it too!

Please note: I am a participant in the Amazon Affiliate Program and I may earn a small commission from purchases you make using the links to products in this post. You will not pay more for your purchase by using this link. Your purchase helps me continue to create recipes and health and wellness content for you.

Ingredients

  • 2 1/4 cups Bob’s Red Mill Gluten Free Flour (I’ve linked the one I use)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 melted coconut oil or butter
  • 1/2 cup creamy peanut butter (you’re looking for natural peanut butter – just peanuts and salt on the ingredients list)
  • 1 tsp pure vanilla extract
  • 2 eggs
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1 cup miniature peanut butter cups – I prefer Trader’s Joe’s brand but the unwrapped miniature Reeses can be easier to find and work as well!

Procedure

  1. Preheat oven to 375 degrees fahrenheit and prepare a baking sheet with parchment paper.
  2. Cream coconut oil, peanut butter, vanilla, sugar, and brown sugar in a large bowl until well combined.
  3. Gradually add flour until a ball of dough that is uniform comes together.
  4. Roll into about 24 balls of cookie dough – you can make your dough balls larger or smaller depending on how large you’d like your cookies to be. I used about 2-3 tbsp dough per cookie.
  5. Place on cookie sheet and smash down slightly until a small disk is formed.
  6. Press 3-4 miniature peanut butter cups into the top of each cookie.
  7. Bake for 10 minutes in the preheated oven.
  8. Cool on counter or cooling rack.

Makes about 2 dozen cookies depending on size!

Pin here on pinterest!

Be sure to make a batch to share with the ones you love…and share them virtually with me by tagging @bethannsbites on Instagram!

Mocha Pecan Granola

Food, GF, Treats
Mocha Pecan Granola

Chia seed pudding was THE breakfast of 2019 for me. I mastered the recipe and shared it on this post. It’s a favorite of coworkers, sisters, and students of mine as well. It’s creamy, full of healthy fats from the coconut milk, fibrous from the chia seeds, and simply delicious. I typically serve it with blueberries and strawberries or raspberries (depending which one is on sale). Today, I’m sharing a recipe that will take my chia pudding over the edge of deliciousness!

That being said, the granola stands on its own as a snack as well. When I was recipe testing I caught John eating it from the jar on the couch! The chocolate, espresso, and pecans are a trio made in granola heaven. This recipe is so easy to whip up and you’ve probably got most of the ingredients on hand. Give this a try:

Please note: I am a participant in the Amazon Affiliate Program and I may earn a small commission from purchases you make using the links to products in this post. You will not pay more for your purchase by using this link. Your purchase helps me continue to create recipes and health and wellness content for you.

Ingredients

Procedures:

  1. Preheat oven to 325 degrees fahrenheit.
  2. Cover a large sheet pan with parchment paper, set aside.
  3. In a large mixing bowl whisk coconut oil, maple syrup, vanilla, salt, espresso powder, and cocoa powder until well combined. It will be a dark brown liquid mixture.
  4. Add oats, chocolate chips, and pecans and stir until the mixture is combined well and covered with the liquid evenly. I recommend using a strong silicone spatula to stir.
  5. Pour the mixture onto the prepared sheet pan, Press the mixture down into the pan so it is flat and even across the top. This will help the granola clump up and make nice big chunks as it cools.
  6. Bake for 20-25 minutes.
  7. Allow granola to cool completely – it’s important that you don’t stir the granola until it’s completely cooled to maintain the aforementioned clumps!
  8. You can pop the sheet pan in the freezer or refrigerator to cool more quickly if you desire. This will help with clumps too because the cooling of the coconut oil will bond the granola more tightly.
  9. Once cool, stir the granola and store in an airtight container.
  10. Enjoy by itself as a quick snack, with milk like cereal, or top yogurt or chia pudding with it.

This recipe has quickly become a family favorite! It’s much more cost effective than purchasing granola at the store and there aren’t any funky ingredients lurking on this list. Try it out this week and drop me a comment to let me know what you think!

Buffalo Chicken Wrappers

Food, GF
Buffalo Chicken Wrappers

I’ve been teasing this recipe for a while. It’s GOOD good. My parents got a preview when they visited us in March and they were impressed. It’s a crowd pleaser and tastes like it is much less healthy than it is!! Note: I have substitute options for several ingredients in this recipe because although I’m gluten and dairy free, John isn’t, and these flavors POP with or without the gluten and dairy.

This recipe is multi-step. We love to have these on Friday nights or Saturday’s because they feel like a “Weekend Food!” If you love buffalo, ranch, and chicken – this recipe is for you. You’ve GOT to try it. Seriously.

It’s also great to have if you have leftover chicken tenders from this post — heat them in the oven or stovetop in a cast iron. This will cut down on prep time a little

Ingredients

  • A batch of chicken tenders
    • 1.5 lbs chicken breast tenders
    • 1 egg
    • 1/2 box of Mary’s Gone Crackers
    • 1/2 tsp each of onion powder, garlic powder, paprika, and cayenne
    • 1 tsp salt
    • sprinkle of pepper
    • Avocado oil spray
  • For Coleslaw
    • 3/4 cup avocado oil mayonnaise (I like Chosen Foods!)
    • 10 oz coleslaw mix
    • 2 tablespoons honey
    • 1/2 tsp salt
    • 1/2 tsp pepper
  • 8 Siete Almond Flour Tortillas (or HEB Bakery Butter Tortillas)
  • 8 ounces Sharp Cheddar Cheese, shredded freshly (dairy free, shreds as necessary)
  • Pickle slices
  • 3/4 cup Frank’s Red Hot Sauce
  • Sir Kensington’s Ranch for topping

Procedure

  1. Prepare a batch of my gluten free chicken tenders as detailed in this post.
  2. While chicken is baking, whisk mayonnaise, honey, salt and pepper in a medium mixing bowl until a smooth dressing forms.
  3. Toss the coleslaw mix to coat. Allow the coleslaw to rest.
  4. When chicken temps up to 165 fahrenheit, add tenders and Frank’s Red Hot Sauce in a large mixing bowl. Toss gently so to avoid pulling breading off of tenders.
  5. When tenders are coated, allow to rest in the remaining hot sauce.
  6. Assemble the chicken wraps as follows: top tortilla with one chicken tender, a tablespoon of coleslaw, 2 pickle slices, cheddar, and a drizzle of Sir Kensington’s ranch.

Recipe notes: If you’re in Texas, I HIGHLY recommend swinging by your local HEB store and grabbing the bakery made butter tortillas. They’re chock full of wheat and butter but they’re so good. Freshly shredded sharp cheddar cheese is key here! It’s best if you let it set while you prepare the rest of the recipe so it isn’t quite as cold. It really makes the recipe next level!!

Serve these Buffalo Chicken Wrappers with carrots and baked fries for the gameday experience. Share them with friends, and you’ll be the talk of the party. Try these wraps ASAP. They’re bomb.

Be sure to snap a picture and share it with me on instagram using #biteswithbeth – there’s nothing I love more than seeing my recipes being used! Let me know how you like them!

Crispy Gluten Free Chicken Fingers

Food, GF
Gluten Free Chicken Fingers

If you’ve recently gone gluten free, you’ve likely traveled down the sad road of pre-packaged gluten free items because you just weren’t sure how to handle this new lifestyle. I get it. I’ve been there. What the in-store items lack in wheat, they make up for in excess salt and crumbly texture most of the time. Not a fan.

This goes for frozen items like gluten free chicken fingers too! I have not once been impressed by a pre-packaged gluten free chicken finger. So, I set out to create my own recipe…and it’s one of the first gluten free recipes that I made up and perfected on my own! I’m so excited to share this with you!

Whether you’re gluten free or not, give these little guys a shot! They crisp perfectly in the oven, have few ingredients, and come together quickly. I don’t have an airfryer but I bet they’d be DIVINE in an airfryer.

John and I have been loving this recipe for years but our littlest toddler taste tester approves too!!

GF Chicken tender coating with seasoning
Chicken Tenders coated before baking

Ingredients

  • 1.5-2 pounds of chicken breast tenders
  • 1 egg
  • 1/2 box of Mary’s Gone Crackers (6.5 ounce box)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground paprika
  • 1/2 tsp ground cayenne pepper
  • 1 tsp salt
  • Sprinkle of pepper
  • Avocado oil spray
GF Baked Chicken Tenders

Procedure

  1. Preheat oven to 425 degrees fahrenheit.
  2. In a blender or food processor, pulse Mary’s Gone Crackers until they’re ground into a flourlike consistency.
  3. Pour cracker flour into a shallow dish for coating tenders with onion powder, garlic powder, ground paprika, cayenne, salt, and pepper. Stir to combine.
  4. In a shallow dish for dredging, whisk egg until it is an even yellow consistency.
  5. Using a paper towel, dry each chicken tender – this will help you coat each tender evenly and allow coating to stick better.
  6. I like to set up a dredging station of shallow pyrex dishes like this. I set up a small assembly line on my counter in this order from left to right: raw chicken tenders, egg wash, flour coating, a sheet pan sprayed with avocado oil.
  7. Dip each chicken tender individually in egg wash, then in the Mary’s Gone Cracker flour coating, put each on the prepared sheet pan.
  8. Continue the process until all tenders are dipped.
  9. Spray the sheet full of prepared tenders with avocado oil on top – this helps your chicken tenders get the nice crisp factor!
  10. Bake tenders for 30-35 minutes (be sure to temp the chicken up to 165 to ensure that it is done, as ovens may vary.)
  11. Remove from oven and serve with your favorite dipping sauce!

These gluten free chicken tenders are an amazing addition to your normal dinner rotation! I hope you’ll give them a try and let me know how you like it!! Share your recreations on instagram and tag me @bethannsbites – I LOVE seeing people try my recipes!!