Maricopa cook turns necessary gluten-free diet into tasty business

When Kariann Noeltner discovered her newborn daughter had celiac disease, she knew it would mean a change for the whole family.

Celiac is an intolerance for gluten.

Her daughter Hailey learned early to ask questions about any food served to her. Noeltner, who was a cook on a commercial fishing boat, had to learn to serve meals that were gluten free.

“She has never known what she’s been missing,” Noeltner said.

Her husband Mike, an unapologetic gluten lover, became her test kitchen. If it didn’t pass Mike’s taste buds, it did not get served again.

When Hailey reached the age of going to birthday parties, where she could not eat the cake, Noeltner took up the task of baking items that could be shared with everyone.

Noeltner never considered baking her forte, but she comes from a line of accomplished cooks, so she went at it with gusto. Her goods became a hit, even in demand.

In November, she started her home-based business, Our Little Secret Gluten Free Bakery. The secrecy comes from not even realizing the ginger snaps or lemon snaps are gluten free.

“This is food with edited ingredients that you wouldn’t know was edited,” she said.

Besides the snaps, she creates Evil Bites and Mud Buds and date bars. Some recipes she will rest awhile as she tests something new at special events.

Cooking gluten-free and healthy was always a little easier for her than coming up with new recipes for baked items. Her personal favorite meal is her baked “fried” chicken, which she shared with InMaricopa.

Facebook.com/OLSGF

Baked “Fried” Chicken (Gluten-free)

I have served this to friends and family for years without them ever knowing anything was missing (i.e. the gluten). It is my favorite recipe for picnics, BBQs, family gatherings and at home. It is quick to prepare, simple to make and scrumptious to eat. I love the versatility of this recipe in that it turns out amazing with a whole pile of options.

•    1 package chicken thighs, skin on (I usually use a family pack size so we have leftovers)
•    Enough salad dressing to coat all of the chicken (you can use any salad dressing you like; I usually use a homemade vinagrette or Italian).
•    1/2 cup flour
•    1 to 1½ cups ground corn flakes or chips

Instructions
1.    Marinate the chicken in the dressing for at least an hour – preferably several.
2.    Preheat oven to 375°.
3.    Create coating with:
a.    1/2 cup flour (I usually use white rice flour or oat flour – haven’t found one yet that doesn’t work, so use what you have. If I have it available, I will use “Hodgson Mills GF Seasoned Coating Mix” available at Fry’s.)
a.b.    1 to 1½ cups ground corn flakes and/or chips (I usually use a combination of gf corn flakes and salt/pepper potato chips – or whatever I happen to have in the cupboard.)
b.c.        Season to taste; salt, pepper, powdered garlic, powdered onion, etc. – have fun with it. (If you use the “Hodgson Mills” referred to above, then the seasoning is already done for you.)
4.    Blend your coating mix.
4.5.    Coat the marinated chicken pieces. (You can do this by shaking them in a plastic bag or rotating the chicken pieces through the coating on a plate.
5.6.    Place coated pieces in an oven-safe pan. (I use a cast- iron pan, but a baking pan works just fine.)
6.
7.    Place in the oven on the middle rack and bake for 45 minutes. Check temp with a meat thermometer.

Chicken will be golden brown and crispy on top. It goes great with mashed potatoes and steamed veggies.

Kariann Noeltner is owner of Our Little Secret Gluten Free Bakery.

---

This story appeared in the April issue of InMaricopa.