Warburton’s gluten free goodness

You’ll know that I am passionate about baking bread. But it is quite a challenge to bake a good gluten free loaf. If you don’t bake like my tester R, you’re always looking for a good tasty gluten free product. But it’s not simply bread. There are times when you need something gluten free for a recipe, such as breadcrumbs or for your fajita filling.

Gluten Free Chicken Kiev

Gluten Free Chicken Kiev

So before we get onto a recipe, let me introduce you to Newburn Bakehouse by Warburton‘s. They’ve spent many months developing the products in their new purpose-built premises. Created so there’s no chance of cross contamination with wheat products. They’ve spent time developing the recipes, ensuring taste matches texture. It took no less than 10 months to produce the wraps – the first gluten and wheat free wraps on the market. (La Tasca are now using them in their menus).

The range is large from the wraps, though sandwich thins in different flavours to morning muffins and of course bread.

When you’re cooking gluten free recipes, it’s important that all the family like what you make. Can you also make a dish suitable for a special occasion such as Valentine’s Day? I set out to find out. I’m not sure I’ve actually ever made Chicken Kiev before. It’s a dish that needs a bit of planning – it’s not a last minute thing. Yes, the recipe is retro, and you can buy it ready made, but this version is decidedly good. It’s moist and garlicky (but not too much) and herby.

Gluten Free Chicken Kiev
 
Preparation time
Cooking time
Total time
 
A special occasion dish with gluten free ingredients devised by Jo Pratt. Its origins are hotly disputed with Russia, Ukraine and France claiming ownership. I've adapted Jo's recipe a little. I'd suggest starting the recipe the night before you need it.
Author:
Recipe type: Main Course
Cuisine: Russian
Serves: 4
Ingredients
  • 125g soft butter
  • 4 cloves garlic, crushed
  • 1 tbsp chopped parsley (approx 10 gr)
  • 1 tbsp chopped tarragon (approx 10 gr)
  • finely grated zest and juice of 1 lemon
  • 4 chicken breasts
  • 8 slices white or brown Newburn Bakehouse loaf by Warburtons, crusts removed and blitzed to a fine crumb
  • 2 tbsp cornflour or gluten free flour
  • 1 large egg, lightly beaten
  • salt and freshly ground black pepper
  • Sunflower oil, to shallow fry
  • You'll need cling film, cocktail sticks to secure and sunflower oil
Instructions
  1. Mix together the butter, garlic, herbs, lemon zest and juice in a food processor, and season with salt and pepper.
  2. Divide into four and wrap into small sausage shapes in individual pieces of cling film. Put into the fridge for at least 30 minutes to firm up or overnight.
  3. Butterfly each chicken breast by splitting it using a sharp knife, then place between 2 pieces of cling film.
  4. Using a rolling pin or meat tenderiser, bash each one until roughly 0.5mm thick. Season with salt and pepper
  5. Put a piece of chilled butter onto each piece of chicken and roll the meat around the butter, tucking in the edges to completely encase the butter. Secure with a couple of cocktail sticks if you feel it needs it
  6. Blitz the Newburn Bakehouse bread and in a food processor to a fine crumb consistency. Tip into a shallow bowl.
  7. Dust the chicken in flour then dip into the eggs and then coat in the breadcrumbs. Repeat with the egg and crumbs to double coat.
  8. Chill in the fridge for at least 30 minutes
  9. Pre-heat the oven to 200C/180C fan oven/gas 6.
  10. To cook the Kievs, heat the sunflower oil in a frying pan and shallow fry the chicken on all sides until lightly browned.
  11. Transfer to the oven and bake for 15 minutes until golden brown. Check they are cooked through before serving.
  12. Once the Chicken Kievs are cooked, serve straight away, making sure you remove any cocktail sticks if using

R’s Verdict on Newburn Bakehouse by Warburtons

  • The wraps are a little thicker than you might be used but we found we needed far fewer than usual. So good to find wraps we can use for fajitas. 8/10
  • I used to love Warburton’s potato cakes before I went gluten free. The Newburn white sandwich thins are similar in size and shape and are equally as good toasted with lashings of butter. The flavour of the fruity thins are superb as well as being light and tasty. 9/10
Fruity Thins from Newburn Bakehouse

Fruity Thins from Newburn Bakehouse

  • The muffins are particularly moist and tasty, I think they’re better than any other I’ve tasted. 10/10
Seeded wraps

Seeded wraps

 

  • The bread is a little firmer than some other varieties and tends to crumble more easily – it would be good to see if the recipe could be improved. 5/10
  • The baguettes were crisp with a nice texture and just that nice bit of chewiness. 7/10
White Chocolate and Raspberry Muffins

White Chocolate and Raspberry Muffins

 

All in all, I will be purchasing the products again!

Newburn by Warburtons are available at major supermarkets although not all stock all the flavours in the range.

Newburn Bakehouse by Warburtons on Twitter

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About Bread Baker Danielle

Danielle founded Edinburgh Foody in 2010. Having qualified as a professional bread baker in France in 2014, she is now on a new adventure in Gloucestershire. Check out severnbites.com Look out for occasional posts for Edinburgh Foody

3 Comments

  1. Pingback: Recipe for Chicken Kiev | Bahamas Food Services

  2. Potato scones! We should ask them to make potato scones!

    This looks lovely. I’ve been using premade GF crumbs, such as Mrs Crimbles, for ease of use, but this looks really tasty/

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