IS SAKE GLUTEN FREE RECIPES

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HOMEMADE GLUTEN-FREE SHAKE AND BAKE RECIPE | ALLRECIPES



Homemade Gluten-Free Shake and Bake Recipe | Allrecipes image

An excellent, almost copy-cat version of the traditional Shake'N Bake®, but gluten-free. Some things are worth copying, especially for our kids!

Provided by Kerri

Categories     Everyday Cooking

Total Time 10 minutes

Prep Time 10 minutes

Yield 2 cups

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 26.8 calories, CarbohydrateContent 5.3 g, FatContent 0.5 g, FiberContent 0.5 g, ProteinContent 0.6 g, SaturatedFatContent 0.1 g, SodiumContent 73.9 mg, SugarContent 0.7 g

SAKE COCKTAIL RECIPES | BBC GOOD FOOD



Sake cocktail recipes | BBC Good Food image

Use this classic Japanese spirit to make our favourite sake cocktail recipes. Try an elegant martini, a tropical fruity drink or a twist on a kir royale

Provided by Georgina Kiely – Digital food editor, bbcgoodfood.com

Number Of Ingredients 1

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HOMEMADE GLUTEN-FREE SHAKE AND BAKE RECIPE | ALLRECIPES
An excellent, almost copy-cat version of the traditional Shake'N Bake®, but gluten-free. Some things are worth copying, especially for our kids!
From allrecipes.com
Reviews 4.6
Total Time 10 minutes
Category Everyday Cooking
Calories 26.8 calories per serving
  • 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.
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  • In a large sauté pan over medium-high heat, add 1 teaspoon of the butter, swirl to coat, then add the scallops, clams, and sake and bring to a boil. Turn down the heat to medium and simmer for 3 minutes. Turn the scallops over, add the oysters, all of the mushrooms, the tamari, and the remaining 2 teaspoons butter and simmer until the scallops are just cooked through, turning down the heat and adding more sake if needed to create a slightly watery, syrupy sauce, about 3 minutes longer. Squeeze the lemon over the mixture, transfer the shellfish and pan juices to a serving plate or return to the shells, and serve.
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