Do you eat gluten-free?
Whether eating gluten-free is a medical necessity, such as those suffering from celiac disease, or a choice, many supermarkets are adding food aisles and freezers dedicated to gluten-free ingredients and prepared foods. Gluten-free pasta, flour, cereals and bread, once only available in specialty stores, can now be found in local grocery stores and varieties continue to grow.
As of August 5, 2014, any food product with a gluten-free label must follow Food and Drug Administration requirements in order to be so labeled. The new standard helps eliminate uncertainty and people can rest easy that the products have met stringent standards.
- 1 c. grated zucchini loosely packed
- 1 lg. egg beaten
- dash onion salt
- 1/4 c. Colby Jack cheese grated
- 1/4 c. grated Parmesan cheese grated
- 1/4 c. gluten free fish fry mix (corn flour/cornmeal blend)
- Salt and pepper to taste
- Crisco for greasing cookie sheet
- Preheat oven to 400 degrees.
- Grease baking sheet with Crisco.
- Grate the zucchini into a large clean dish towel until you have one cup. Wring all of the excess water out of the zucchini, there will be a lot.
- In a medium bowl, combine all of the ingredients and season to taste. If mixture still seems really wet, add more fish fry mix.
- Spoon 1 tablespoon sized “tots” onto the cookie sheet and bake for 16-18 minutes, turning halfway through. Continue baking until golden brown.