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Homemade Gluten-Free Shake and Bake |
"An excellent, almost copy-cat version of the traditional Shake'N Bake®, but gluten-free. Some things are worth copying, especially for our kids!"
Ingredients :
- 1/2 cup stone-ground cornmeal
- 6 tablespoons brown rice flour
- 2 tablespoons ground almonds
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon white sugar, or more to taste
- 1 teaspoon sea salt, or more to taste
- 1 teaspoon ground black pepper, or more to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme, or more to taste
- 1 pinch dried rosemary (optional)
- 1 pinch dried chile pepper (optional)
Instructions :
Prep : 10M | Cook : 24M | Ready in : 10M |
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- Combine cornmeal, brown rice flour, almonds, paprika, garlic powder, sugar, salt, pepper, oregano, basil, thyme, rosemary, and chile pepper together in a large resealable plastic bag.
Notes :
- Substitute any other gluten-free flour for the cornmeal or brown rice flour, if desired.
- Ground almonds are included for color. Substitute walnuts, pecans, hazelnuts, or teff for the almonds, if desired.
- To use for chicken, pork or beef: pour mixture into heavy resealable bag with meat, shake to coat evenly; place coated meat onto baking dish; bake according to type and quantity of meat. For example, bake chicken drumsticks at 400 degrees F (200 degrees C) until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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