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    Scott Adams

    Scalloped Potatoes with a Twist (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from "Carriefaith" in the Gluten-Free Forum.

    Ingredients:
    1 medium onion, diced
    ½ cup celery leaves
    3 teaspoons butter
    2 tablespoons potato starch
    2 tablespoons gluten-free chicken stock powder or 2 McCormick all-vegetable bouillon (vegetable, chicken, or beef)
    3 to 4 cups of water (Im sure you could use something like almond or rice milk)
    ¼ teaspoon freshly ground black pepper
    2 pounds potatoes, thinly sliced



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    Directions:
    In a food processor, combine onion, celery leaves, butter, potato starch, chicken stock powder, 3 cups water and ground pepper until combined. Set aside. In a casserole dish, spread potatoes evenly. Pour sauce over top. If necessary, add extra water so potatoes are almost covered. The amount depends on the size and shape of the dish. Bake, uncovered, in a preheated oven for 75 to 90 minutes or until potatoes are fork-tender.

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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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