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Homemade Gluten-Free Shake and Bake |
"An extraordinary, nearly replica-cat version of the conventional Shake'N Bake®, but gluten-free. Some things are well worth copying, specially for our youngsters!"
Ingredients :
- half of cup stone-floor cornmeal
- 6 tablespoons brown rice flour
- 2 tablespoons ground almonds
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon white sugar, or greater to flavor
- 1 teaspoon sea salt, or more to taste
- 1 teaspoon ground black pepper, or more to taste
- 1 teaspoon dried oregano
- half teaspoon dried basil
- 1/four teaspoon dried thyme, or greater to flavor
- 1 pinch dried rosemary (non-compulsory)
- 1 pinch dried chile pepper (optionally available)
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 collectively in a big resealable plastic bag.
Notes :
- Substitute any other gluten-unfastened flour for the cornmeal or brown rice flour, if preferred.
- Ground almonds are included for coloration. Substitute walnuts, pecans, hazelnuts, or teff for the almonds, if preferred.
- To use for chook, red meat or pork: pour combination into heavy resealable bag with meat, shake to coat evenly; location covered meat onto baking dish; bake consistent with kind and amount of meat. For instance, bake fowl drumsticks at four hundred stages F (2 hundred levels C) until not crimson at the bone and the juices run clean, approximately 50 minutes. An instant-study thermometer inserted near the bone have to examine a hundred sixty five stages F (74 degrees C).
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