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Prep Time: 2 Minutes Cook Time: 0 Minutes |
Ready In: 2 Minutes Servings: 5 |
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This is from Twin Valley Mills, the company that grows the sorghum. It turned out very good. The recipe was developed by Barbara Kliment. I cut the salt to 2 tsp. Ingredients:
2 cups sorghum flour |
6 tablespoons cornstarch or 6 tablespoons arrowroot |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 teaspoon black pepper |
4 teaspoons seasoning salt |
1/2 teaspoon celery salt |
Directions:
1. Mix all ingredients together.
2. To use, spoon out the amount needed to coat meat. Meat/fish can be dipped in milk and beaten egg before dredging for a thicker, crispier coating.
3. Store any unused mix in an airtight container in a cool, dry place, or freeze.
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