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    Scott Adams
    Scott Adams

    Turmeric Baked Chicken (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Valerie Wells.

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    Ingredients:
    Cut up chicken pieces
    ½ cup rice flour
    ½ cup corn starch
    1 teaspoon salt
    1 teaspoon turmeric
    1 teaspoon paprika

    Directions:
    Lightly grease baking pan(s). Mix dry ingredients. Shake chicken pieces one or two at a time in dry mixture. Place chicken pieces in pan. Bake at 375F for 50 to 55 minutes.



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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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