Gluten Free Chicken Parmesean

Gluten (2)

Gluten-Free made easy

When I first went gluten free I thought, “this is going to be a chore.” Things are not going to taste good and I am going to miss a lot of my favorite meals.  I proved myself so wrong over the last few months. Now, I didn’t go gluten free because that is the cool thing to do lately. I went gluten free because I honestly was tired of my stomach hating me after every meal.  I have a wheat allergy that I have known about since I was 16 but could have cared less. I like all things whole wheat and everything has it in it. It felt like a losing battle. The digestive pains, literal pains that I had including: bloating, lethargy, headaches,sinus issues, and post nasal drip one day just made me go to the doctor. Ruling out a few things like celiacs and adding a few things like lactose intolerant and after taking another allergy test. I was once again diagnosed with wheat allergy (I was hoping I would grow out of). My doctor said, “you can continue to complain about your stomach issues or you can stop eating the things that don’t agree with your digestive system. It’s up to you.” I hate it when people tell me what to do, especially when I want to do differently.

After Diagnosis

I went home and went shopping. Bought all kinds of gluten free nastiness, like seriously some of the things out there for gluten free I think is supply and demand. Because there is a demand they supply you with the tasteless, dry, nastiness. It really doesn’t have to be like that. You can eat gluten free and eat delicious food. If I couldn’t eat delicious food I don’t think I could live happily. Food is somethings I enjoy too much. It’s in my top pleasures like sometimes breathing and food are competing (just kidding-well not when my mouth is full). So, I had to come up with a solution.

First, half of that gluten free stuff is processed food which I was eliminating from my diet. I had to figure out how to eat clean and wheat free. I changed the flours I used from whole wheat and all purpose to oat, almond, coconut (not as much it’s kind of pricey) and brown rice. I use for certain textured things like cornbread-brown rice flour is great for cornbread perfect texture.   I also have to consider price. I make my own oat and brown rice flour and I use it mostly.  I buy it in bulk,gluten free and then I just grind it in the bullet for like 2-5 minutes and ta-da, oat and brown rice flour. So easy and so much cheaper than buying some well known companies.   Then I cook as normal or bake as normal only having to adjust things like baking soda, baking powder, sometimes moisture,etc. After some experimenting I have pretty much swapped wheat for other things and make gluten free yumminess.


Now let me clarify I am not celiac or gluten intolerant but because of my wheat allergy it’s easier to go gluten free because gluten is a protein found in wheat and related grains. If it’s gluten free it’s wheat free and my digestion is free. Chicken Parmesan is a easy, before Bible Study meal or 30 minutes or less that I go to every few weeks in meal planning and a family favorite. I used to make myself separate meals but now I have gotten to the point either my family is used to it, really hungry or my food really does taste good. I often bring gluten free things to potlucks and never get complaints or get surprised reactions that it was gluten free. My brownies are still to die for without the gluten. I hope you test this recipe out and have the same positive reactions. What’s one of your family favorite meals?

Gluten Free Chicken Parmesan Tenders

Gluten Free Chicken Tender Prep finished chicken tenders


Gluten Free Chicken Parmesean

Gluten Free Chicken Parmesean


  • 1 cup Oat flour
  • 1/2 c Quinoa Flour
  • 3 tbsp Quinoa
  • 1 tbsp garlic powder
  • 2 tsp onion powder
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1/4 cup of Parmesan Cheese
  • 2 eggs
  • 1 lb. Chicken breast (either cut into tenders which will save you a few dollars or buy in tenders)
  • 1 Jar Sugar Free Spaghetti Sauce
  • 1/2 lb of quinoa/corn Spaghetti noodle (my favorite blend of gluten free pasta)
  • Olive oil Spray (I use the pampered chef aerosol spray bottle so not sure how much exactly)


  1. Preheat oven to 385 degrees
  2. Line cookie sheet with
  3. Cut chicken breast into tenders if not done, rinse, pat dry
  4. Mix all dry ingredients and Parmesan Cheese
  5. Coat chicken tenders in beaten eggs
  6. Dredge chicken in flour
  7. Lay on lined cookie sheet
  8. Spray chicken breast till evenly coated. (My kids love helping with this)
  9. Bake for 30-45 minutes until chicken breast cooked through and golden brown coating.
  10. Add sauce and noodles
  11. Serve
  12. Fresh Parsley to garnish and parsley great for digestion.
  13. Bon Appetite!
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15 Comments on “Gluten Free Chicken Parmesean”

  1. This looks like a delicious way to go gluten/wheat-free! I love chicken parmesean, and so does my family. I really like that this recipe is so quick to make too 😉

  2. Oh its looking so yummmmm…!! I am dying to have the pleasure to taste it.
    I love chicken parmesan… and a big big foodie I ammm…!!
    Thanks for sharing this awesome colorful tasty post!!


  3. I’ve never been diagnosed with a wheat allergy, however, I am gluten intolerant…not full celiac, but definitely sensitive. I’d love to know more about the oat and rice flours and how to produce those at home. I have IBS, so that is where my tolerance issue comes in…it is also why I have to eat veggies cooked for the most part. Raw = pain and upset stomach. ) :

    • Both are really easy to make flour you can get a coffee grinder or a food processor. The coffee grinder works faster and just place what ever you want to flour in there (rice, oats, chick peas, almonds) pulse until it turns into flour. Then I’ve learned to work with them like oat flour makes things somewhat dense so you may need a little more baking soda or powder to make it airy. I also usually do half baking soda & half baking powder when baking gluten free. So, if it calls for 2 tsp I do 1 tsp bp & 1 tsp bp. Other than that I pretty much bake to directions for any recipe.

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