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there is not much to tell...the general concensus and conclusion was over all and unanimously that they are NOT gluten free and are made from at least SOME wheat flour....what a bummer!
it was suggested to me that from now on i do a websearch first instead of annoying the group with questions that i could have found an answer for on the internet...HOWEVER i DID a websearch BEFORE and could NOT get a concise answer to my question..SO...to all you people who so graciously responded..i thank you and appreciate your time and your not being 'bothered' by the question...
and i am sure there were many others who appreciate having the information without HAVING to do a websearch
a suggestion that was made to me about getting the effect was to use a good cornbread as a subsitute for breading..a good idea if you make a nice cripsy one in a cast iron pan ...
i thought i would also add that i ,myself ,do use sweet potato flour for breading and frying and get wonderful results...dry or made into a batter..it is just a different type of coating and not as cripsy...but it works
thanks again to all of you who were gracious and have a great sunday
donna in ny
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