Kathy Rockaitis and her son, Joseph own the Gluten Free Store and have allergies that include gluten, tomato, onion, celery and garlic to name a few between them..Kathy prides herself on knowing which products fit your allergies and will walk you thru the store and direct you to the right products for your family. Good news for non-Chicagoans: Kathy will be your personal shopper in the store and ship you your treats (frozen products cannot be shipped).I asked Kathy some questions about her store; let’s see what she says…Q. What is your favorite product?
Arico peanut butter cookies
Q. What ideas do you have for kids for their lunches/snacks?
It all depends on their allergies, but check out some of these brands to see if they are safe for your family.
• Nana’s Cookie Bites
• Ener-G Pretzels
• Glutino Pretzels
• Cherrybrook Kitchen cookies
• El Peto blueberry muffins
Q. What products do you wish you could find a good substitute for?
Heads up readers – Kathy is working on a new product, keep your eyes out for a pop-tart like product! I can’t wait.
I really like the variety of products at the Gluten Free Store; I grabbed my favorite bread mix while I was there, made by Breads From Anna, in fact my house is filled with the smell of banana bread as I write this post. The Gluten Free Store has all of the products you will find at your major grocer, but also carries unique brands from smaller manufacturers, it’s definitely worth a stop if you are headed to the northern suburbs of Chicago, if not, give Kathy a call. The Gluten Free store is located at 807 Waukegan Rd., Northbrook, IL 60062, 847-513-6515.
Heads up readers – Kathy is working on a new product, keep your eyes out for a pop-tart like product! I can’t wait.
I really like the variety of products at the Gluten Free Store; I grabbed my favorite bread mix while I was there, made by Breads From Anna, in fact my house is filled with the smell of banana bread as I write this post. The Gluten Free Store has all of the products you will find at your major grocer, but also carries unique brands from smaller manufacturers, it’s definitely worth a stop if you are headed to the northern suburbs of Chicago, if not, give Kathy a call. The Gluten Free store is located at 807 Waukegan Rd., Northbrook, IL 60062, 847-513-6515.On to the food!
For the weekend, let’s do some kid friendly foods, like chicken nuggets and homemade potato chips. These potato chips are time intensive, but the kids really get a kick out of them, it is hard to make a full order, they seem to disappear quicker than I can make them, Enjoy!
Baked Chicken Nuggets
Serves 6
3 skinless, boneless chicken breasts
½ cup seasoned flour (see the post “Avoid Dinner Dread…”)
1 teaspoon dried thyme
1 tablespoon dried basil
½ cup canola oil
2 tablespoons honey
Preheat oven to 400ºF (200ºC).
Cut chicken breasts into 1" x ½" pieces. In a medium bowl, mix together the seasoned flour, thyme and basil. Mix well. Put canola oil in a separate bowl and mix in honey.
Dip chicken pieces into the canola oil and honey mixture first, then coat with the flour mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the oven for 20 minutes. Turn chicken after 10 minutes.
Potato Chips
Serves 8
4 medium potatoes, sliced paper-thin
3 tablespoons Kosher salt
canola oil
Place potato slices into a large bowl of cold water as you slice them.
Drain bowl, rinse, then refill the bowl with water, and add Kosher salt.
Let the potatoes soak in salty water for at least 30 minutes.
Drain bowl, rinse and drain again.
Heat 1” deep of canola oil in a large stock pot over a medium high flame.
Thoroughly dry potato slices and add to oil in small batches, do not stack. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional Kosher salt if desired.
Next post: Salads, Dressings and How to Mix Ingredients for Best Taste
For the weekend, let’s do some kid friendly foods, like chicken nuggets and homemade potato chips. These potato chips are time intensive, but the kids really get a kick out of them, it is hard to make a full order, they seem to disappear quicker than I can make them, Enjoy!
Baked Chicken Nuggets
Serves 6
3 skinless, boneless chicken breasts
½ cup seasoned flour (see the post “Avoid Dinner Dread…”)
1 teaspoon dried thyme
1 tablespoon dried basil
½ cup canola oil
2 tablespoons honey
Preheat oven to 400ºF (200ºC).
Cut chicken breasts into 1" x ½" pieces. In a medium bowl, mix together the seasoned flour, thyme and basil. Mix well. Put canola oil in a separate bowl and mix in honey.
Dip chicken pieces into the canola oil and honey mixture first, then coat with the flour mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the oven for 20 minutes. Turn chicken after 10 minutes.
Potato Chips
Serves 8
4 medium potatoes, sliced paper-thin
3 tablespoons Kosher salt
canola oil
Place potato slices into a large bowl of cold water as you slice them.
Drain bowl, rinse, then refill the bowl with water, and add Kosher salt.
Let the potatoes soak in salty water for at least 30 minutes.
Drain bowl, rinse and drain again.
Heat 1” deep of canola oil in a large stock pot over a medium high flame.
Thoroughly dry potato slices and add to oil in small batches, do not stack. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional Kosher salt if desired.
Next post: Salads, Dressings and How to Mix Ingredients for Best Taste
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