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    Scott Adams
    Scott Adams

    By Scott Adams •

    Sweet Chestnut Pancakes (Gluten-Free)

    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

    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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    Scott Adams
    This recipe comes to us from Mireille Cote.
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      - trents replied to Celiacsugh's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
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      gluten-free and continued upper left side pain after drinking wine

      I think most of us, when we first got our diagnosis, imagined that going gluten free would be the magic the bullet that would restore us to perfect health. We soon find out that it usually isn't quite that simple and that celiac disease has long fingers.
    2. Celiacsugh
      - Celiacsugh replied to Celiacsugh's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
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      gluten-free and continued upper left side pain after drinking wine

      Thanks! I still have much to learn, I'd hoped going gluten-free would be a magic bullet and I'm learning my system is still very sensitive which is overwhelming and discouraging at times. Thanks for the yogurt tip! There is comfort in knowing that this is common during early healing and I'm not alone!
    3. Celiacsugh
      - Celiacsugh replied to Celiacsugh's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
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      gluten-free and continued upper left side pain after drinking wine

      Thanks so much for the response. Are you usually able to pinpoint a trigger when you get the pain again? What I didn’t share in my earlier post is that I also usually eat out on weekends (though I share celiacs/needs to be gluten-free) and I’ve also been under a lot of stress lately in my personal life. While I’m speculating that it’s the wine it could c...
    4. Raquel2021
      - Raquel2021 replied to Celiacsugh's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
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      gluten-free and continued upper left side pain after drinking wine

      This was my main symptom. I still get it from time to time. Also feels like a burning pain on the upper abdomen. I think the wine could definitely cause the pain to be worse. There are do many things I still can't eat.
    5. trents
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      Intolerance after eating certified pasta gluten free could be caused by additives & or stabilaiser added in the composition of the pasta ingredients, even in the best brands please ceck well before buyng & eating

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