Gluten-Free Chicken Nuggets With Barbecue Sauce

by Pippa Kendrick |
Published on

Preparation Time

50 minutes






Blend some of the cooked nugget with a little breast or formula milk until smooth.

Finger Food

These nuggets are ready-made finger food - just make sure they're the right size for your little one to pick up.


  • 20g gluten-free plain flour (ideally Doves Farm)

  • 20g gram flour

  • 1/8 tsp mustard powder

  • ¼ tsp smoked paprika

  • ½ tsp sea salt flakes

¼ tsp freshly ground black pepper

4 skinless chicken breasts

  • 1 heaped tsp egg replacer (ideally Orgran) whisked with 2 tbsp water

  • 3 tbsp olive oil

  • For the barbecue sauce

  • 1 onion

  • 1 clove of garlic

  • 1cm piece of root ginger

1 tbsp olive oil

  • 100g tomato purée

  • 60ml apple juice

1 tbsp tamarind paste

¼ tsp mustard powder

  • 1 tbsp lemon juice

1 tbsp maple syrup

Tender chicken fillets in a crisp golden gluten-free coating, these nuggets are distinctly moreish. Baked in the oven, they’re healthier than your average nugget, too, and would be ideal as a light supper with a bowl of salad on the side

First, make the barbecue sauce. Finely chop the onion, crush the garlic and finely grate the ginger. Heat the olive oil in a small saucepan, add the onion and garlic and sauté very gently over a low heat for about 15 minutes or until completely soft but not browned.

Tip in the grated ginger and sauté for a further 2 minutes. Add the tomato purée and then whisk in the apple juice until blended. Add all of the remaining ingredients and bring to the boil, then reduce the heat and simmer gently for 15 minutes until the sauce has thickened and reduced slightly. Remove from the heat and set aside to cool.

  3. Preheat the oven to 220°C/gas mark 7, and line a baking sheet with baking parchment.

  4. Sift the plain flour into a large mixing bowl with the gram flour, mustard powder and paprika and add the salt and black pepper.

  5. Slice the chicken breasts into 4cm chunks and place in the bowl ready to mix.

Whisk together the egg replacer mixture and the olive oil in a separate bowl and set aside.
 Using your hands, mix the chicken pieces into the flour until well and evenly coated.

  7. Pour over the oil and egg replacer mixture (this may seem an odd instruction, but it is this that helps the nuggets get truly golden and crunchy on the outside) and mix in the chicken pieces with your hands to ensure they are coated all over in the mixture. (The nuggets may feel quite wet, but this is absolutely fine.)

Tip the chicken nuggets onto the lined baking sheet, making 
sure they’re spaced out in one even layer. Bake in the oven for 15–20 minutes or until crisp and golden and the chicken is cooked through. Leave to rest for 1 minute and then serve with the sauce.

This recipe is taken from Free-From Food for Family and Friends by Pippa Kendrick (HarperCollins, £25). Photos by Keiko Oikawa

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