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    Scott Adams

    Pepper Beef (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Valerie Wells.



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    Load the following into a slow cooker in the following order:

    1 pound beef cut in strips (or beef for stir fry)
    1 tablespoon tapioca pearls (Bascoms small pearl is what I use)
    ½ cup water
    2 to 3 tablespoons Tamari gluten-free soy sauce [i use San J Wheat-Free brand]
    1 large white onion sliced
    1 green bell pepper sliced
    1 red bell pepper sliced
    1 yellow or orange bell pepper sliced

    Cook on low 8 hours or high for 4 hours. Serve over hot rice or brown rice pasta. [My mom used to make something similar to this. She added whole mushrooms. It was wonderful!]

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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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