T.G.I.G.F. Baking and Bread Mix

By | Feb 1, 2013

There are few things that I’d say I cook really well.  I can handle soups and pasta, the occasional eggplant or sausage, but the one thing I am known for making is chicken cutlets.  Ok, I know it’s not really too difficult, but it’s my one cooking claim-to-fame.  So when I received a bag of Thank God It’s Gluten-Free (T.G.I.G.F.) Baking and Bread Mix with a new chicken finger recipe, I was all about making it for Gluten-Free Hot Products.

T.G.I.G.F. Baking and Bread Mix: Bag of Mix

You can’t see it too well, but the print at the bottom says this mix is packaged in a GFCO-certified kosher processing facility free of the top 8 allergens.  Awesome!

When I make a chicken cutlet, I usually dip it in a mixture of egg and milk before coating it with a gluten-free breadcrumb, but the T.G.I.G.F. recipe called for no egg or milk (great news for lactose intolerant readers!).  All I had to do was put some of the T.G.I.G.F. mix in a bowl and add some seasonings before coating the fresh chicken.  I used garlic and onion powder, cayenne pepper, a little black pepper and some Italian seasoning, but you could add any of your favorite seasonings to the mix (the recipe suggested Old Bay, which I can see myself trying out in the future).

T.G.I.G.F. Baking and Bread Mix: Cooking Chicken

I couldn’t believe how great of a job the T.G.I.G.F. mix did of holding the seasonings on the chicken!

After I coated the chicken, I dropped it in the pan with enough oil to coat the bottom of the pan and let them cook.  I immediately noticed some of the baking mix coming off the chicken and floating in the oil, so I had some doubts about how well this chicken would turn out.  As the chicken cooked, however, I was happy to find that all of the seasonings added to the flour beforehand were sticking perfectly to the chicken.  The T.G.I.G.F. mix held tight to the seasonings and left me with golden brown chicken loaded with flavor.

T.G.I.G.F. Baking and Bread Mix: Seasoned Chicken

The finished product.

Not into chicken fingers or cutlets?  There are so many uses for the T.G.I.G.F. Baking and Bread Mix.  The company’s website has a running list of gluten-free recipe suggestions and each one sounds better than the next.  Sticky Bun Cookies, Easy Creamy Turkey Casserole, T.G.I.G.F. Decadent Mint Brownies…the list goes on.  They even have a step-by-step video to teach you how to make gluten-free bread at home with the mix!

The kind folks over at T.G.I.G.F. sent over a recipe using the baking and bread mix for Game Day Shrimp & Ham Bites.  If you’re interested in trying out their mix, give this recipe a try for Super Bowl Sunday!  You can find out more about where to buy the mix at http://shop.tgigf.com/.

Game Day Shrimp & Ham Bites with Garlic/Mayo Dipping Sauce
Makes approximately 3 1/2 – 4 dozen


  • 1 cup raw medium shrimp (about 17), peeled/deveined & cut into small pieces OR pre-cooked salad shrimp
  • 1/2 cup Pancetta ham cut into small pieces
  • 1 tsp. olive oil
  • 1 1/2 cup T.G.I.G.F! Baking and Bread Mix
  • 1 1/2 tsp. gluten-free baking powder
  • 1/2 tsp. gluten-free baking soda
  • 1/2 tsp. salt
  • 3/4 tsp. Old Bay
  • 2 Tbsp. cold butter cut into small pieces
  • 1 tsp. Frank’s Red Hot Sauce or more to taste (To see which Frank’s Red Hot Sauces are gluten-free, click here)
  • 2 Tbsp. butter melted and slightly cooled
  • 1/2 cup finely shredded sharp cheddar cheese
  • 1/2 cup sweet corn, drained
  • 1/2 cup half and half


  1. Preheat oven to 400 degrees.  Pour olive oil into small frying pan and brown pancetta and raw shrimp.  If you are using the pre-cooked salad shrimp there is no need to brown them.  Once browned, remove from heat and place on paper towel, allow to cool while preparing other ingredients.
  2. In a large mixing bowl combine T.G.I.G.F! Baking and Bread Mix, baking powder, baking soda, salt and Old Bay seasoning, mix well with spoon or whisk.
  3. Using a pastry blender or fork, cut in the cold butter pieces until coarse crumbs form.  Add hot sauce, cooled melted butter, sharp cheddar cheese, corn, half and half and cooled Pancetta/shrimp mixture.
  4. Mix just until blended taking care to not over-mix.  Lightly grease a mini muffin pan and using a small scoop, scoop mixture into muffin cups.
  5. Bake for 13-15 minutes in preheated 400 degree oven until lightly browned.  Serve while warm with garlic/mayo dipping sauce.

Garlic/Mayo Dipping Sauce

  • 1/2 cup mayonnaise
  • 2 tsp. Frank’s Red Hot Sauce or more to taste
  • 1/8 tsp. garlic powder
  • 1/8 tsp. black pepper

Mix all ingredients together in a small bowl and serve with Game Day Shrimp and Ham Bites.  Store any leftovers in the refrigerator.

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