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    Scott Adams

    Rockin' Ranch Dressing (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 Chris Hansen.

    Makes about 2 cups



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    Ingredients:
    1 cup gluten-free buttermilk
    1 cup gluten-free mayonnaise
    ¾ teaspoon salt
    ½ teaspoon onion powder
    ¼ teaspoon garlic powder
    1 tablespoon dried parsley
    ½ teaspoon dried marjoram
    ½ teaspoon dried thyme
    ½ teaspoon cider vinegar
    Pepper to taste

    Directions:
    In a bowl, whisk the mayo and the buttermilk together until smooth. Add the remaining ingredients, crushing the herbs in your hands before adding, and mix well. Season with pepper and additional salt to taste. Refrigerate for a couple of hours to let the flavors blend.

    You can make a dip with the same seasonings--just use sour cream instead of the buttermilk in the original recipe.

    If youre "really" organized, you can make up little baggies of just the dry ingredients ahead of time and tape the recipe to the bag...then all you have to do is measure out the mayo, buttermilk, and vinegar.

    To use fresh herbs instead, mince the herbs finely, and use 3 times as much (e.g. 3 tablespoons fresh parsley, 1 ½ teaspoons fresh marjoram and thyme).

    Optional: Additional herbs like a tablespoon or so of fresh basil.

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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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