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- Enchilada Sauce #1 (Gluten-Free)
Enchilada Sauce #1 (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, 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.
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped onion
1/3 cup chopped cilantro
1 teaspoon cumin
1 ½ teaspoon sugar
½ teaspoon salt
1 ½ cup chicken broth
½ cup heavy cream
Clean and slice tomatillos in half and broil 7 - 9 minutes turning once until browned. Sauté onions in the oil. Add tomatillos, onions, cilantro, cumin, sugar and salt into a blender. Blend. Pour into a saucepan over medium heat. Heat for 5 minutes--stir often. Add cream and broth and heat an additional 5 minutes and stir often.
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