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- Crepes #2 (Gluten-Free)
Crepes #2 (Gluten-Free)
¾ cup milk
1 tablespoon oil
¼ teaspoon salt
½ cup cornstarch
In a blender, combine eggs, milk, corn oil, salt and cornstarch; blend 30 seconds or until smooth. Spray small nonstick skillet with cooking spray. Heat well over med-high heat. Pour about 2 T batter into center of skillet, rotating quickly to evenly coat pan. Cook about 30 seconds until the edges begin to brown and pull away from pan. Carefully turn crepe; cook 30 seconds longer. Slide out of skillet onto holding dish. Repeat with remaining batter. Makes 12 six-inch crepes.
I often double or triple the recipe.
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Marinated Filet Mignon with Burgundy Butter (Gluten-Free)
Want to make a fancy, romantic meal for the meat lovers in the house? Want to do it in style, but without too much effort?
This recipe for filet mignon will do the trick nicely.... [READ MORE]
Delicious Vichyssoise (Gluten-Free)
Vichyssoise is one of the Grand Dames of chilled cuisine, and one of the tastiest, most satisfying of all cold soups.... [READ MORE]
Crepes #1 (Gluten-Free)
(makes about 14 crepes)
1 ½ cups of
¾ cups tapioca flour*
2 tablespoons sweet rice flour (optional, but if you use it decrease tapioca
flour by that amount)*
pinch of salt
2 ½ - 3 cups of milk (enough to make a thin batter)
*OR you can use 2 ¼ cups of almost
any combination gluten free flour.... [READ MORE]
Quiche Lorraine (Gluten-Free)
recipe comes to us from Shirley Sanchez
oven to 400.... [READ MORE]
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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