Kick off this Fourth of July weekendwith a feast oflightened-up, gluten-free versions of American classics. Weve swapped in a creamy cashew ranch dressing for heavy mayo in a veggie-packed macaroni salad. Want super-crispy boiled chicken? Go ahead as well as let your oven do all a work for you instead of frying it inoil. Bonus: youll be rewarded with less cleanup, too!Crispy Oven-Fried ChickenServes 6Ingredients:Canola oil, for greasing2 cups unsweetened corn flakes6 tablespoons tender almonds6 tablespoons sesame seeds1 teaspoon garlic powder1 teaspoon smoked paprika1 teaspoon chili powder1 teaspoon dusty thyme1 teaspoon freshly ground pepper1/2 teaspoon cumin1 teaspoon salt3 vast eggs, lightly beaten1/2 crater unsweetened almond or cashew milk1 crater gluten-free flour, for dredging1 1/2 pounds skinless, boneless duck tendersDirections:Preheat a oven to 425 degrees F as well as lightly grease a baking piece with oil. Using a food processor, beat together a corn flakes, almonds, sesame seeds, garlic powder, smoked paprika, chili powder, dusty thyme, pepper, cumin as well as salt until coarsely chopped; transfer to a shoal bowl.In a second shoal bowl, drive together a eggs as well as milk. Place a flour in a third shoal bowl. Dredge a duck in a flour, jolt off any excess, afterwards in a egg mixture as well as a corn splinter mixture; place upon a prepared baking sheet. Repeat with a remaining chicken. Bake until golden as well as cooked through, about twenty minutes.Per serving: Calories 346; Fat 12.2 g (Saturated 1.7 g); Cholesterol 158 mg; Sodium 532 mg; Carbohydrate 25.9 g; Fiber 2.2 g; Sugars 1.4 g; Protein 33.2 gCreamy Ranch Macaroni SaladServes 6Ingredients:2 cups tender cashews soaked for 4 hours, rinsed as well as drained1/4 crater canola oil, as well as some-more for drizzling1/4 crater white wine vinegar2 teaspoons dusty Italian herb blend1 1/2 teaspoons garlic powder1 teaspoon onion powder3/4 teaspoon pepper1 teaspoon honeySaltOne 8-ounce box quinoa elbow-macaroni pasta1 stalk celery, finely chopped20 grape tomatoes, halved1 red bell pepper, seeded as well as chopped2 leaves lacinato kale, finely chopped1 ear corn, kernels removedDirections:Blend a cashews, oil, vinegar, dusty herbs, garlic powder, onion powder, pepper, honey as well as 1 crater H2O in a high-speed blender until smooth; season to taste with salt as well as cold until cold.Bring a vast pot of pickled H2O to a boil. Add a macaroni as well as cook until al dente, about 10 minutes; rinse with cold H2O as well as drain. Spread uniformly upon a baking sheet, drizzle with oil as well as toss; let cool.In a vast bowl, toss together a cooled macaroni, celery, tomatoes, bell pepper, kale as well as corn. Add a dressing as well as toss to combine.Per serving: Calories 409; Fat twenty-three g (Saturated 2.7 g); Cholesterol 0 mg; Sodium 107 mg; Carbohydrate 46.6 g; Fiber 3.9 g; Sugars 5.1 g; Protein 7.7 gGrilled Cherry CobblerServes 8Ingredients:1 crater gluten-free flour1/4 crater as well as 2 tablespoons maple sugar, as well as some-more for sprinkling2 teaspoons baking powder1/2 teaspoon salt1/2 crater unsweetened almond or cashew milk, at room temperature1 1/2 teaspoons apple cider vinegar1/4 crater canola oil4 cups cherries, pitted2 tablespoons cornstarchDirections:Preheat a griddle to medium-high (about 375 degrees F). In a middle bowl, drive together a flour, 1/4 crater of a sugar, baking powder as well as salt. Mix in a milk, old wine as well as oil until only combined.In another middle bowl, toss together a cherries, remaining 2 tablespoons sugarine as well as cornstarch. Transfer a fruit into a prepared skillet as well as dollop a mix over a fruit; shower with sugar. Cover with foil as well as griddle until a juices are bubbling as well as a top is golden, about twenty minutes; let cool.Per serving: Calories 135; Fat 2.5 g (Saturated 0.2 g); Cholesterol 0 mg; Sodium 179.5 mg; Carbohydrate 26.6 g; Fiber 1.3 g; Sugars 8 g; Protein 1.7 gSilvana Nardoneis a author ofSilvanas Gluten-Free as well as Dairy-Free Kitchen: Timeless Favorites Transformed.