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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.

    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

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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