Food Ventures
(Courtesy of The Cooking Light Gluten-Free Cookbook).
Yield: 1 cup
½ cup brown rice flour
½ cup cornmeal (such as Bob’s Red Mill)
1 teaspoon dried parsley
½ teaspoon fine sea salt
½ teaspoon sugar
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon celery salt
¼ teaspoon paprika
¼ teaspoon freshly ground black pepper
Combine in a small bowl, stirring with a whisk.
Ann's Article:
Gluten-Free Eating Popular New Food Trend
Ann Hattes travels far and wide in search of interesting food adventures.