Prep 2 mins
Cook 0 mins
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.
- 473.18 ml sorghum flour
- 88.74 ml cornstarch or 88.74 ml arrowroot
- 4.92 ml garlic powder
- 4.92 ml onion powder
- 4.92 ml black pepper
- 19.71 ml seasoning salt
- 2.46 ml celery salt
- Mix all ingredients together.
- 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.
- Store any unused mix in an airtight container in a cool, dry place, or freeze.