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    Scott Adams

    Potato Non Gratin (Gluten-Free)

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

    This recipe comes to us from Jay Berger



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    2 large Idaho potatoes, peeled and sliced 1/8-inch thick
    2 large sweet potatoes, peeled and sliced 1/8-inch thick
    1 ½ cup coconut or Darifree milk
    2 tablespoon arrowroot
    1 tablespoon salt
    1 tablespoon roast garlic puree (blend minced garlic with the milk)
    ¼ teaspoon white or black pepper
    1 pinch nutmeg
    1 tablespoon chopped rosemary
    2 tablespoon Gluten-free Casein-free margarine chopped & chilled

    Preheat oven to 400 degrees. Season potatoes with salt and pepper and layer in oiled 2 inch deep baking pan. Bring the rest of the ingredients just to a boil and pour over the potatoes while hot, until potatoes are almost covered. Dot with margarine. Bake at 400 degrees until tender, about one hour. To assemble the dish, slice the meatloaf into 1½ inch thick slices, and plate with a nice square of the potato non gratin, and the beans along side. Serve everything warm.

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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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