It tastes fantastic served inside warm pita bread. This is a creamy shrimp salad with dill.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 24 |
| Yield: | 2 cups |
Ingredients
- ½ 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
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme, or more to taste
- 1 pinch dried rosemary
- 1 pinch dried chile pepper
Instructions
- 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.
- 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 and 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).
Reviews
This is a truly great gluten free shake and back style mix. My wife is gluten in tolerant and most gluten recipes produce pretty undesirable results (so I tend to avoid eating them myself). This is one of those few recipes which taste just as good as the with-gluten option).
I followed the recipe as given. My family was not crazy about the flavor of it.
even my picky husband loved this mix although I doubled it and added an extra Tsp of salt to use for dry ribs.
Excellent!
Very, very nice. This is a nice mix to have on hand. Thank you for the recipe.