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 founded 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.
This recipe comes to us from Connie Sarros, author of the following cookbooks:
This one is from the just-released WFGF Cookbook for Kids and Working Adults:
½ lb. lean ground beef
1 teaspoon dried minced onion flakes
1 lb. gluten-free processed cheese, cut into cubes
¼ cup milk
1 Tablespoon gluten-free ketchup
2 Tablespoons gluten-free mustard
Have an adult help you brown the beef and onion flakes in a skillet that has been sprayed with a gluten-free nonstick spray, breaking up the meat with a fork as it cooks. Stir in the cheese, milk, ketchup and mustard; stir until the cheese has melted.
Note: Use as a dip with crackers, as a cheeseburger with gluten-free bread fingers as dippers, or as a main meal by serving it over boiled, gluten-free elbow macaroni.
Yield: 4 cups. Serving size: ½ cup. Calories: 266; Total fat: 17.6g; Saturated fat: 10.3g; Cholesterol: 75.6mg; Sodium: 923.9mg; Carbohydrates: 7.5g; Fiber: .1g; Sugar: 5.4g; Protein: 17.5g