Gluten Free Breading Mix

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.

• Ready In: 2 mins
• Yields: 2 1/2 cups

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.