The present invention relates to a recipe for a breadless breading
substitute to be used, instead of bread or batter, for the purpose of
coating foods or mixing in food to create a low carbohydrate product. The
recipe comprises almond meal, flax seed meal, soy flour and seasoning to
form a healthy, gluten free product. When applied to food, such as
chicken tenders, and then fried in oil or baked in an oven, the result is
the creation of a breadless breading texture that is tasty and low in
fat.
