100g gluten free breadcrumbs

12 boneless, skinless chicken tenders

Gluten free flour, for dusting

2 eggs, beaten with a fork

1 tbsp olive oil

100ml wholegrain mustard

4 tbsp maple syrup

1 tsp white wine vinegar

4 tbsp lactose free cream (optional)

green veg or salad and potatoes, to serve (optional)


Heat oven to 200C/180C fan/gas 6.  Transfer gluten free bread crumbs to a plate.

Season the chicken, toss in gluten free flour, dip into the egg, then roll in the gluten free crumbs.

Place on a baking tray, drizzle over the oil and bake for 35 mins until crisp and tender.

In a small bowl, mix the mustard, maple and vinegar (add cream if using).  

Serve the chicken with the sauce and green veg or salad and potatoes.

Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe -  Crispy chicken with maple-mustard sauce
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