Do You Have Celiac Disease and Have Questions Or Need Help?
Join Celiac.com's forum / message board and get your questions answered! Our forum has nearly 1 MILLION POSTS, and over 62,000 MEMBERS just waiting to help you with any questions about celiac disease and the gluten-free diet. We'll see you there!
Follow / Share
|Get Email Alerts|
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
- Gluten-Free Recipes
- Gluten-Free Recipes: American & International Foods
- Gluten-Free Mexican Recipes (Spanish)
- Enchilada Sauce (Gluten-Free)
Enchilada Sauce (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 Phyllis Chinn.
Makes about 3½ cups.
3 tbsp. vegetable oil
1 medium-sized onion, chopped
3 cloves garlic, minced
2 tbsp. gluten-free all purpose flour
1 (4-oz.) can mild green chilies, chopped
1 (14½-oz.) can diced tomatoes
1 c. chicken broth
1 teaspoon chili powder, preferably Ancho chili powder
1 teaspoon salt, or more to taste
In a heavy saucepan, warm the oil over medium heat. Add the onion and sauté until well-softened, about 5 minutes. Stir in the garlic and sauté for an additional minute. Add the flour and continue cooking for another 1 to 2 minutes. Mix in the chilies and tomatoes. Pour in the broth and add the chili powder and salt. Bring to boil, reduce heat to low simmer and cook for about 15 minutes, until thickened, but still very pourable.
Celiac.com welcomes your comments below (registration is NOT required).
Restaurant Style Chicken Nachos (Gluten-Free)
Nachos are one of may favorite snacks to make at home.... [READ MORE]
Fish Tacos with Avocado Salsa (Gluten-Free)
Good fish tacos almost always deliver happiness at the table.... [READ MORE]
Tasty Pico de Gallo Salsa (Gluten-Free)
It's hard to love Mexican food without loving salsa.... [READ MORE]
Classic Mexican Rice (Gluten-Free)
Cinco De Mayo is upon us, and if you love Mexican food, like I do, you probably also love Mexican-style rice.... [READ MORE]