This week, I received a fun email from Shellie in Denver that I thought was too good not to share.

"I have a friend named Debbie who is gluten-free and has been for 8-9 years. She also had 10 years of cooking lessons and testing recipes for America's Test Kitchens.

Tonight she told me that she's tried several things for gluten-free breading—like for fried chicken. Most flours she's tried leave things gummy. But she says the best coating is to take Rice Chex cereal and grind it up in the blender.

I'd never heard that before. It struck me as something for your newsletter."

— Shellie, Denver

I hadn't heard this one before either!

If you or someone in your family eats gluten-free, Debbie's tip might be worth trying. Instead of using a gluten-free flour blend for breading, simply grind Rice Chex cereal into fine crumbs and use it as a coating for fried chicken, fish, or other breaded foods.

Debbie spent ten years testing recipes for America's Test Kitchen, so when she says this works better than many gluten-free flours, that's certainly worth paying attention to.

Thank you, Shellie, for taking the time to pass this along. One of my favorite things about the Cook'n Family is that we're always sharing little kitchen discoveries that help make cooking just a little bit easier...and a little more delicious.