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    Scott Adams
    Scott Adams

    By Scott Adams •

    Beef Jerky (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Ingredients:
    3 pounds top round or London broil (1 ½ " to 2" thick)
    ¼ cup gluten-free soy sauce
    ¼ cup gluten-free Worcestershire sauce
    1 teaspoon liquid smoke
    ½ teaspoon garlic powder
    1 teaspoon onion powder
    1 teaspoon coarse ground pepper
    1/3 teaspoon salt
    Coarse ground black pepper

    Directions:
    Cut meat in thin strips while partially frozen. Marinate in large jar or container for at least 24 hours, turning frequently. Drain marinade from meat and put on racks in oven (with aluminum foil on pan underneath). Sprinkle coarse ground black pepper over the beef. Bake at lowest oven setting, for at least 10 hours or until meat is of desired consistency.


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  • About Me

    Scott Adams

    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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