Rorie's Coating Crumbs

Introducing bread-less breading made with ingredients that love your body back!



We start with a base of low glycemic flours that are high in protein, fiber and healthy fats seasoned to perfection with a blend of herbs and spices.

Use these crumbs on cutlets or chicken that is either baked or fried. Use them to season burgers, kugels, casseroles and loafs. Upgrade countless recipes by replacing your traditional bread crumbs and corn flake crumbs with this better for you breading!

Get creative! By adding just a spoonful of additional spices, you can take your family for a taster’s trip around the world! Try adding schwarma seasoning, East Indian curry, or Mexican spices for an easy to do delicious change of flavor, adjusting the spices to suit your own personal taste.

To take the guess work out Rorie’s teamed up with expert dough maker and chef Naomi Elberg of @naomi_tgis to bring you creative recipes for Rories coating crumbs.

  • Non GMO
  • Gluten Free
  • Grain Free
  • Kosher for Passover
  • Non Gebraks
 

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Naomi’s Chinese Chicken Fingers

  • 1 package of chicken breasts cut in strips
  • 2 cloves garlic(minced)
  • 1 tbsp fresh minced ginger/3 cubes frozen
  • 2 tbsp orange juice
  • 1 tbsp lemon juice
  • 2 tbsp coconut aminos
  • 1 tbsp honey
  • 1 recipe of the grain free bread crumbs
*Mix and transfer to a ziplock style Bag along with chicken cut into strips. Marinade preferably all day or overnight.

Prepare 3 shallow dishes ( I use disposable pie pans) Transfer chicken directly from marinade into dish 1. “Dish 1” chicken in marinade “Dish 2” - 3 beaten eggs “Dish 3” one whole recipe of the grain free breadcrumbs Take chicken from dish 1 dip in dish 2 then coat in dish 3.
Classic pan fried: Heat avocado oil in a deep skillet or frying pan on medium high heat with approx 3/4” oil. Test to see if your oil is preheated by dipping the tip of the smallest piece of chicken you have. If the oil is hot enough it should sizzle. Fry approx 3 mins per side depending on thickness.
Oven “fried”: Preheat your oven to 400 degrees. While the oven is preheating, place a real metal baking sheet in the oven as it heats up. That way when you place your chicken strips on the pan they begin to crisp up right away.
When the oven is preheated spray with oil and place chicken strips. Spray top of chicken and bake for 12-15 minutes.

2 lb ground meat or half white and half dark chicken if you prefer.

  • 1 large onion diced
  • 2 gloves garlic
  • 1/2 cup grain free bread crumbs *
  • 1/2 tsp sea salt

Sauté onions until golden. Add crushed garlic and sauté additional 3 minutes.

Set aside to cool.

Mix ground meat with “bread crumbs” and spices. Add sautéd onions and garlic and mix by hand. For mini burgers take 2 tbsp of ground meat and form into small round patties. For larger burgers take 3-5 tbsp (depending on preferred side) and shape into large round patties (do not flatten, just lightly pat on top and bottom to create more of an oval shape). Note: Burgers will come out best when grilled outdoors. Alternatively, use an indoor grill pan kr bake in a oven preheated to 375° F on a metal baking sheet lined with parchment paper. Bake burgers on one side until browned on the under side then flip and bake until the second side has browned.


Grain Free Kishka

  • 1 carrot
  • 1 stalk celery (peeled is best)
  • 1 small Yukon gold potato
  • 1/4 cup olive oil
  • 2 cups grain free coating crumbs
  • Additional 1/2 - 1 tsp salt or to taste.

In a bowl of a food processor fitted with an S blade pulse all vegetables until chopped and blended. Alternatively, you can use a hand grater. Add the coating crumbs and additional salt Add the oil to the veggies then add the seasoned flour and mix well with a fork, then by hand to form into a ball. Either shape into one loaf or divide into two separate smaller loaves. Place each loaf toward the top of parchment paper. Roll up tightly and twist both ends to ensure that the loaf stays closed. Place the Kishka seam up at the top of your crockpot and cook on low for 16 to 24 hour.


Raw kishaka can be frozen and added to cholent from the freezer.

Pre heat oven to 350 and bake for 40-45 minutes on the center rack of your oven.

Ingredients:

  • Almond flour
  • Coconut flour
  • Arrowroot flour
  • Garlic powder
  • Onion powder
  • Paprika
  • Sea salt
  • Course ground pepper
  • Turmeric
  • Dried parsley flakes

Allergy Information:

Manufactured in a facility that processes tree nuts and soy. Store in a cool, dry place. Keep sealed for freshness. Weight 12 oz.


Certified Kosher By Harav Binyomin Gruber

Birchas Shehakol.

Consult your local Rabbi for kizayis measurements.

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