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Gluten-Free Shake and Bake

Makes 1 cup. Use for coating vegetables, chicken, minute steaks or fish fillets before frying or baking to get a crisp, crunchy texture.

½ cup (125 ml) white bean flour or chickpea (garbanzo) flour
½ cup (125 ml) crushed gluten-free corn flakes or bread crumbs
1 tsp (5 ml) sea salt
1 tsp (5 ml) celery salt
1 tsp (5 ml) dried parsley flakes
½ tsp (2 ml) sugar
½ tsp (2 ml) onion powder
½ tsp (2 ml) garlic powder
¼ tsp (1 ml) paprika
¼ tsp (1 ml) freshly ground black pepper
  1. Crush the cornflakes or bread crumbs in a plastic bag with a rolling pin.
  2. In a small bowl, whisk all the ingredients together until well blended. Pour into a shaker bag (brown paper bag or 1-gallon re-sealable plastic bag) or put the mix in a wide, shallow bowl and coat the food in it.
  3. Preheat oven or frying oil. Moisten vegetables or meat with water.
  4. Shake moistened vegetables or meat, 1 to 2 pieces at a time, in shaker bag. Discard any remaining mix and bag.
  5. Fry foods or bake them at 400ºF (205ºC) in an ungreased or foil-lined baking pan until cooked through. Do not cover or turn food during baking.