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Sweet Chestnut Pancakes (Gluten-Free)
The following recipe is from Peter Thomsons Gluten-Free Cookery cookbook.
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
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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In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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