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Brazilian Potato Biscuits (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 Paula Santos.
1 medium sized cooked mashed potato
1 egg yolk
4 tablespoon rice flour
2/3 cup cornstarch
½ stick margarine (50g)
½ teaspoon salt
Mix all ingredients until workable and add more cornstarch if necessary. Open dough cut biscuits and bake at 350&DEG; for 20 minutes.
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