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Why Keep Chicken In Your Gluten Free Diet?

Roast Turkey

One of the staples in my gluten free diet is chicken.  I love chicken in all kinds of dishes including salads, casseroles, sandwiches, fried and just plain.  I can eat it boneless and on the bone.  I really never cared if it was white or dark meat, they both taste delicious to me!

Poultry should probably be a staple in your gluten free diet.   I do a lot of home cooking because it’s the most reliable way to insure I get the right balance of nutrients.  I’m determined to not only stay gluten free, but also to maintain a normal weight and make sure my family eats right too.

There are some things you should know about poultry – some good and some not so good – in terms of a gluten free diet.  Poultry is an excellent source of the following:

•    Niacin
•    Vitamin D
•    Zinc
•    Iron
•    Vitamins B-6
•    Vitamins B-12
•    Protein

Poultry is low fat and can be used in so many forms.  You can chop it, grill it, bake it, broil it, fry it (with a gluten free breading), cube it, roast it and grind it.  You can turn it into patties, filets, cook it whole, or serve chicken pieces.   White meat has the lowest amount of fat, but dark meat has the highest iron content.  With all the nutritional value found in chicken, it can become an important part of anyone’s diet whether its gluten free or not.

Of course, there are some things you have to watch out for though when on a gluten free diet.  The first thing is to be aware that most fried chicken is coated with bread crumbs that contain gluten.  When you cook it at home though, you can roll the chicken pieces in a gluten free flour substitute.

Plain chicken is also one of the safest foods to order when eating in a restaurant.  But you should never order or buy pre-made chicken salad.  Chicken salad is often mixed with a filler which contains bread.  This is true for chicken patties and chicken casseroles too.

By the way, through my research I’ve learned that you really don’t need to remove chicken skin before cooking.  The extra calories in the skin don’t seep into the meat, but the skin will help the chicken stay moist while cooking.  Instead, you can always remove the skin after the chicken is cooked.

I’m always looking for new ways to cook chicken, because I’m determined to keep my gluten free meals interesting.  The last thing I want to do is cook the same old things over and over again.  This will set me up for cheating faster than anything else.

Oh, one last thing, don’t forget to use turkey as well.  Turkey is another great food loaded with nutrition and just as versatile as chicken.

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