Eating gluten and dairy free does not have to be nasty - I will show you how to make delicious gluten and dairy free dishes. All recipes can also be made with gluten and dairy products!
Because of family members with allergies in my household, I had to figure out how to cook without gluten and dairy. I am also a foodie, so sacrificing taste was not an option! This took me on a journey of making traditional foods that are delicious without gluten and dairy. I will show you how to create these delicious dishes.
Guess what though? If you don't follow a gluten-free or dairy-free diet, feel free to substitute in gluten and dairy products as these recipes will work for that too!
I cook mine to medium. The longer you leave it in the more it cooks though. This why using a food thermometer is so important! 7 minutes in the oven, mine was medium. I’d say probably 4 mins for med. rare. 10 mins for well done. Check out the full video for the temperature chart!
Hi Holly! Thanks for the comment. We use dairy free butter for all our recipes. There is a wonderful brand called Earth Balance that is available at MOST grocery stores. www.earthbalancenatural.com/baking-sticks/soy-free-buttery-sticks . I need to do a butter (pun) job of making that obvious in the videos although it is noted in the description.
This looks really good but butter is made from milk and so is not dairy free. You could sub the butter for margarine and make it dairy free, but as is it has dairy.
Thanks for watching! There’s a text overlay saying “dairy free butter” but I forgot to mention that I used dairy free butter in the audio of the video. The butter is in fact dairy free and from a brand called Earth Balance. It can be found at most grocery stores now but definitely Whole Foods, Wegmans, or any “health-conscious” store.
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BEST CHICKEN EVER! Good golly, where has this chicken been all of my life! So much flavor and so tender. I guess your advice on checking the temp is the game changer. It was a bit time consuming because my chicken was large and took longer to cook, so I had to keep pulling it out & checking. So worth it though! I made a large family pack of about 8 thick chicken breasts. As I browned each batch, I moved them to a 9x13, infused the butter with garlic, poured it over the meat & then baked. Thanks, Dave, the meat thermometer is a game changer! 🐓💛
Just found your video & plan to try your advice with the chicken today. My chicken is always either dry or rubbery, yuck! I’ll update after I give your suggestions a try. Thanks Dave!
That’s awesome! That 165 F (or 1-2 degrees below; it’ll come up to 165 as it’s resting) is so important for chicken breast. Please come back and let me know how it turned out!
Thanks for watching and asking! I use a lot of seasoning when I cook and Lucini uses a lot of the seasoning that I used. Since I season and flavor at every step, I didn’t want the favor to be overpowering by doubling up the Lucini. The plain crushed tomatoes makes everything even.
