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!


Recipes · Everyday Cooking


Prep Time: 10 mins
Total Time: 10 mins
Yield: 2 cups
Servings: 24

Ingredients

Ingredients List

  • 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


Directions

  1. 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.

Cook's 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).


Nutrition Facts (per serving)

Nutrition Facts
27 Calories
1g Fat
5g Carbs
1g Protein


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