Courtesy of Rudi's Gluten-Free Bakery and Terra Fox
- 1 cup Rudi's Gluten-Free bread crumbs (approx. 3 slices of bread)
- 1 cup tapioca starch
- 1/2 cup potato starch
- 1 tsp. dried rosemary (optional)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1/4 cup olive oil
- 1 3/4 cups filtered water
- 2 - 5oz. canned chicken
- 1 medium carrot
- 1 stalk of celery
- 1/3 cup chopped sweet onion
- 1/3 cup frozen peas
- pinch of dried thyme
- pinch of dried parsley
- pinch of ground turmeric (for color)
- salt & pepper to taste
1. Preheat a flat-top, non-stick griddle to 350 degrees.
2. In a medium bowl, combine Rudi's crumbs, tapioca starch, potato starch, and all dried spices. Mix with a spoon. Add olive oil and water and stir thoroughly until well mixed and all clumps have been broken. The batter will be very watery. Pour a heaping 3/4 cup of batter onto griddle like you are making a pancake. You may have to take your spoon to spread to form circle. Cook for 30-45 seconds and flip. Then, cook for 10 minutes until very crispy and browned.
*Note: you are only cooking one side thoroughly because the cooked side will be on the inside of the pouch and the par-cooked side will be the outside of the pocket. By leaving the outside of the pouch uncooked, this allows you to clamp the edges together to form the pouch. Once baked, the outside cooks through.
3. Remove pocket shell from griddle to cooling rack and repeat until you've made 4 round pockets, about 7" wide each.
*Note: Place fully cooked, crispy side down on cooling rack. If you place the uncooked side down, it will stick to the rack.
1. Heat saucepan over medium heat, then add carrots, celery, onion, salt and pepper to taste and saute vegetables together until softened or al dente.
*Note: You will want to use a lid to speed up the cooking process and add small amounts of water while cooking to keep the vegetables from sticking.
2. Once vegetables are softened, add both cans of chicken with its juices and the thyme, parsley and ground turmeric. Continue cooking on medium heat for 3 minutes. Turn off heat, add peas and mix well.
1. Cover 2 cookie sheets with parchment paper.
2. Preheat oven to 375 degrees.
3. Place pockets, uncooked side down on parchment paper, then divide the chicken filling among the four pockets. Fold one side of pocket over to resemble a half moon, then take a fork and press firmly around edges to bind the pocket. Don't be afraid to be firm when pressing. Repeat on all pockets.
4. Bake for 25 minutes, then transfer to cooling racks for 5 minutes before cutting open and eating. Enjoy!
For more family friendly gluten-free recipes, see Rudi's Gluten-Free Recipe Box.