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    Scott Adams

    Sorghum Pancakes (Gluten-Free)

    Scott Adams


    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Joyce.

    My sorghum blend is 2 cups sorghum, 2/3 cup arrow root, 1/3 cup tapioca (I sift this together into my sorghum blend container).



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    In bowl mix:
    1 cup sorghum flour
    ½ cup sorghum blend
    1 ½ tablespoons sugar
    1 teaspoon xanthan gum
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt

    In another bowl:
    Beat 1 egg
    Add 2 tablespoons oil
    1 cup milk
    1 tablespoon lemon juice (I have used ½ teaspoon vitamin C crystals instead)

    Mix egg mixture into dry mixture. Make sure your pancake grill is nice and hot before you pour your batter on the grill. They will be flat if you dont heat your grill enough.


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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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