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    Scott Adams

    Rice Pancakes (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Mary Brack.

    Make Betty Hagmans gluten-free flour mix:
    2 cups white rice flour
    2/3 cup potato starch flour
    1/3 cup tapioca flour



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    Use 1 cup of gluten-free flour from above and add:
    ¼ teaspoon baking soda
    ½ teaspoon baking powder
    1/6 teaspoon salt
    1 teaspoon sugar
    Mix together and set aside.

    Measure 1 tablespoon vinegar and add milk to equal one cup. Separate white and yolk of 1 egg and add white to the vinegar/milk mixture and whisk.

    Melt 2 tablespoons butter and add separated egg yolk and mix.

    Mix both liquids together and pour on top of the dry mixture. Whisk together. Pour batter into heated, heavy pan coated with a small amount of light olive oil. Cook until bubbles break up through pancake; flip, cook until other side slightly browns. Eat topped with maple syrup.

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    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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