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Posted By Heather On February 19, 2009 @ 7:14 pm In Recipes | 11 Comments
This was one of the first gluten-free recipes I made that tasted like I thought it should. The recipe comes from “The Gluten-Free Kitchen”  by Roben Ryberg. It was the first gluten-free cookbook I bought. I chose it because the author didn’t use a lot of specialty ingredients and flours. In this book she uses potato starch, cornstarch and cornmeal, all of which are pretty easy to find at any grocery store. Unlike other cookbooks, I didn’t have to buy 5 different types of special flours, additives, etc. that I may have to order online and pay shipping costs. This cookbook was a perfect introduction to the gluten-free diet. I now have 10 different types of flour in my pantry that I use for various other recipes, but this recipe still tastes good with just the basics.
Makes 9 servings.
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