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Hot and Sour Soup (Gluten-Free)
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

By Scott Adams
Published on 07/26/1996
This recipe comes to us from "Carriefaith" in the Gluten-Free Forum. Ingredients: 5 c

This recipe comes to us from "Carriefaith" in the Gluten-Free Forum.

5 cups of water, add more if necessary
1 extra large carrot or 2 small carrots, minced in a blender or food processor
1 large celery stick or 2 small celery sticks, minced in a blender or food processor
2 cups of spinach leaves, minced in a blender or food processor
1 red pepper, diced
3-4 green onions, diced
2 cups of gluten free noodles, I use Thai Kichen rice noodles
¾ cup of VH Asian Five Spice sauce, add more if necessary
1-2 tablespoons chili sauce, optional (I use Thai Kicken Spicy Thai Chili Sauce)
1-2 McCormick all-vegetable bouillon (vegetable, chicken, or beef)
2 tablespoons of vinegar

Put everything in a large pot, bring to a boil and then cook on medium heat for about 20 minutes. Very tasty.