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    Scott Adams

    Sweet Chestnut Pancakes (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    The following recipe is from Peter Thomsons Gluten-Free Cookery cookbook.

    3 eggs
    ½ pint or 275ml water or milk
    4 oz or 100g sweet-chestnut puree (tinned)
    4 oz or 100g rice flour
    4 oz or 100g cornmeal
    pinch salt to taste
    ½ teaspoon or 2g bicarbonate of soda
    ¼ teaspoon or 1g tartaric acid
    1 oz or 25g olive oil ( a tablespoon full)
    ½ oz or 5g sugar



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    Beat the eggs, sweet-chestnut puree, oil and milk together. Mix all the dry ingredients.

    Then quickly mix the wet and dry ingredients together. You can usefully leave the mixture to stand for a couple of hours before cooking.

    Cook on an iron griddle in the traditional way or heat a strong frying pan with enough oil to coat the bottom but no more. The oil should not be hot enough to smoke. Drop spoonfuls of the mixture into the pan. After a few moments turn and flatten the pancakes slightly - they will rise again. Cook until both sides are light brown. Serve hot with butter and jam.

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  • About Me

    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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