Gluten Free Shake N Bake Coating Mix Food

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GLUTEN FREE SHAKE AND BAKE MIXTURE



Gluten Free Shake and Bake Mixture image

Make and share this Gluten Free Shake and Bake Mixture recipe from Food.com.

Provided by Chef 616082

Categories     Free Of...

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

8 slices gluten free bread
3 tablespoons vegetable oil
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
1 1/2 teaspoons celery salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic salt
1/8 teaspoon onion salt
1 pinch dried parsley
1 pinch dried oregano
1 pinch dried basil

Steps:

  • Place bread slices on a tray in a 350 degree oven until they are toasted and dried out, about 15 minutes, turning after 10 minutes.
  • Process to a fine powder in either a food processer or blender.
  • Combine all of the ingredients in a resealable plastic bag and shake.
  • Put in meat one piece at a time and shake to coat evenly.

Nutrition Facts : Calories 93.2, Fat 10.3, SaturatedFat 1.3, Sodium 872.5, Carbohydrate 0.6, Fiber 0.4, Sugar 0.1, Protein 0.1

HOMEMADE GLUTEN-FREE SHAKE AND BAKE



Homemade Gluten-Free Shake and Bake 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

Time 10m

Yield 24

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, Carbohydrate 5.3 g, Fat 0.5 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 73.9 mg, Sugar 0.7 g

SHAKE N' BAKE BARBECUE CHICKEN



Shake N' Bake Barbecue Chicken image

Crispy on the outside and moist and tender inside, if desired you may marinate the breasts in the BBQ sauce for up to 8 hours, for a little heat add in a pinch or more of cayenne to the dry coating mixture or the barbecue sauce :)

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 45m

Yield 7 chicken breasts

Number Of Ingredients 8

1/2 cup kraft original barbecue sauce (or use a different flavor of Kraft BBQ sauce)
1 tablespoon Dijon mustard
3/4 cup original Shake-n-Bake
3/4 cup dry breadcrumbs (use only dry breadcrumbs for this)
1 teaspoon garlic powder
1 teaspoon seasoning salt
1/2 teaspoon fresh ground black pepper
7 boneless skinless chicken breasts

Steps:

  • Set oven to 400 degrees F.
  • Set oven rack to lowest position.
  • Grease a 15 x 10-inch baking sheet.
  • In a small bowl combine the BBQ sauce with Dijon mustard until well combined.
  • In a shallow dish combine the Shake N' Bake coating mix with dry breadcrumbs, garlic powder, seasoned salt and black pepper.
  • Using a pastry brush coat the BBQ sauce mixture liberally all over the chicken breasts (using up all the BBQ sauce).
  • Coat the breast into the crumb mixture on both sides (discard any remaining crumb mixture).
  • Place in a single layer on the baking sheet.
  • Bake for about 25 minutes (baking time for regular size breasts should not take more than 25 minutes or they will become dry, for exta large thick breasts allow 5 minutes more cooking time).

Nutrition Facts : Calories 192, Fat 2.5, SaturatedFat 0.6, Cholesterol 68.4, Sodium 331.1, Carbohydrate 11.2, Fiber 0.9, Sugar 1.6, Protein 29.3

SHAKE N BAKE VEGGIES



Shake N Bake Veggies image

This is a healthier way to have "fried" veggies. I particularly love zucchini with this, but you can use almost any veggie and any flavor Shake N Bake!

Provided by crafty chef

Categories     Brunch

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 egg, lightly beaten
1 green zucchini, sliced
1 cup broccoli
1 cup sweet potato, cut into 1/4-inch slices
1 (2 1/2 ounce) package garlic and herb shake-in-bake
1/2 cup reduced-fat ranch dressing

Steps:

  • Preheat oven to 425°F Beat egg in small bowl.
  • Dip vegetables in egg; shake in coating mix.
  • Spray shallow baking pan with cooking spray and place veggies inside. Bake 20 minute or until golden brown.
  • Serve with dressing as a dip.
  • *Two egg whites can be used in place of whole egg.

Nutrition Facts : Calories 85.5, Fat 4.4, SaturatedFat 0.6, Cholesterol 39.5, Sodium 218.5, Carbohydrate 9.9, Fiber 1.6, Sugar 2.5, Protein 2.4

GLUTEN FREE SHAKE 'N BAKE COATING MIX



Gluten Free Shake 'n Bake Coating Mix image

I found this recipe on a nice German website about American food. It has become my standard coating mix for meat, fish and tofu. And I use it instead of breadcrumbs in meat balls or meat loafs. According to the site I got the recipe from, you can use the mix without egg and then bake your coated foods in the oven. As I didn't try that yet, I can't guarantee it will work. The recipe called for raw sesame seeds, but I think they're nicer when toasted. Also it only says to crush the corn flakes. That's okay, too, but I find it stucks better to the meat when powdery, so I use to blend everything. And of course you can add more or other herbs or spices to your taste!

Provided by Mia in Germany

Categories     Free Of...

Time 15m

Yield 2-3 cups, 2-3 serving(s)

Number Of Ingredients 9

3 cups unsweetened corn flakes
1/2 cup sesame seeds
4 teaspoons dried parsley
2 teaspoons salt
1 teaspoon paprika
1 taespoon mustard powder
1 teaspoon celery salt
1 teaspoon onion salt (or powder)
1 teaspoon black pepper

Steps:

  • Toast the sesame seeds in an ungreased skillet. Allow to cool.
  • Place everything in a food processor or blender and process until powdery. Depending on your liking make it more or less powdery, but don't overmix because the sesame seeds will become tahini --
  • Store in airtight container.
  • To coat, beat two eggs, toss meat, fish or tofu (or veggies) in eggs, then in coating mix. Fry.
  • Shake'n bake works very well with this.
  • Or use it in recipes calling for breadcrumbs - it adds a very nice flavor.

Nutrition Facts : Calories 365.3, Fat 18.3, SaturatedFat 2.6, Sodium 2636.6, Carbohydrate 46.6, Fiber 6.2, Sugar 4.7, Protein 9.6

SHAKE-N-BAKE COPYCAT



Shake-N-Bake Copycat image

Make and share this Shake-N-Bake Copycat recipe from Food.com.

Provided by DoryJean54

Categories     < 30 Mins

Time 20m

Yield 4 cups

Number Of Ingredients 12

4 cups dry breadcrumbs
1/3 cup vegetable oil
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano

Steps:

  • Combine all ingredients in a large re-sealable plastic bag.
  • Seal bag & shake all ingredients together.
  • Store in a tightly sealed container in the refrigerator.
  • You will need about one cup of coating mix for 3 pounds of chicken, or 6-8 pieces.

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