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Scalloped Potatoes with a Twist (Gluten-Free)
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. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from "Carriefaith" in the Gluten-Free Forum.
1 medium onion, diced
½ cup celery leaves
3 teaspoons butter
2 tablespoons potato starch
2 tablespoons gluten-free chicken stock powder or 2 McCormick all-vegetable bouillon (vegetable, chicken, or beef)
3 to 4 cups of water (Im sure you could use something like almond or rice milk)
¼ teaspoon freshly ground black pepper
2 pounds potatoes, thinly sliced
In a food processor, combine onion, celery leaves, butter, potato starch, chicken stock powder, 3 cups water and ground pepper until combined. Set aside. In a casserole dish, spread potatoes evenly. Pour sauce over top. If necessary, add extra water so potatoes are almost covered. The amount depends on the size and shape of the dish. Bake, uncovered, in a preheated oven for 75 to 90 minutes or until potatoes are fork-tender.
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