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    Scott Adams

    Enchilada Sauce #3 (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    Ingredients:
    2 Tablespoons margarine
    2 Tablespoons corn starch
    1½ to 2 cups water
    2 chicken bullion cubes (or salted chicken broth)
    1 to 2 Tablespoons chili powder
    Garlic salt
    ¼ teaspoon oregano
    ½ teaspoon cumin

    Directions:
    Melt margarine in a sauce pan. Stir in corn starch. Add water (and bullion), or chicken broth. Add remaining ingredients and bring to a boil. Stir constantly.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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