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Saturday, March 27, 2010

Gluten-Free Breading Mix

Shared by Pam Furlan, DAH Rep.

Breading Mix

(From Cooking Free Cookbook by Carol Fenster, Ph.D.)

1 cup potato flour (not potato starch)
1 cup arrowroot
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 teaspoon onion powder
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon cayenne
¼ teaspoon garlic powder
¼ teaspoon sugar

Mix ingredients together and store in airtight container in dark, dry place. Use as breading mix for meats, seafood or vegetables when roasting on the Silpat. Use only what you need and do not reuse the mix after dipping raw food into it. Use within 3 months.

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