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    Scott Adams

    Sweet & Sour Sauce (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This classic Asian recipe comes to us from "Lisa16" in the Gluten-Free Forum.

    Into a sauce pan (and strain as you go) put:
    The juice of two large oranges
    1 cup of fresh pineapple juiced in a food processor
    the juice from ½ lemon



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    Add:
    5-6 spoonfuls of brown sugar (adjust to taste)
    1 cup of water
    1 clove
    1 spoonful of kosher salt (to taste)
    ½ cup of apple cider vinegar (to taste)

    And in a food processor liquefy:
    A thin slice of red onion
    2 inches of fresh ginger root (cleaned)
    3-4 cloves of garlic
    1/3 cup of water

    Directions:
    Drop this into the sauce pan too (without straining it). Bring the whole shebang to a boil—you will have to skim some orange foam off the top a couple of times. Boil then simmer for about 10 minutes. Strain this sauce into another sauce pan. This can take some doing because there will be quite a lot of solids in there. Your end product should be fairly clear and liquid.

    Take this liquid and add:
    1 spoonful of xanthan gum and pepper flakes to taste

    Edited by admin

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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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