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अगर आपको ये बीमारी हुई तो आप गेहूं या उससे बनी फूड आइटम्स नहीं खा पाएंगे || स्पेशल रिपोर्ट ||
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MY JOURNEY
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MY JOURNEY
About Me
Early life
Diagnosis
Transition to Gluten free
Boarding School
CELIAC DISEASE
Symptoms & Diagnosis
Treatment & Follow Up
GLUTEN - FREE LIVING
At Home
At School
At Social Events
At Restaurants
Grocery Shopping
COMMUNITY OUTREACH
Gluten Free Meetup
Workshops
Webinars
COVID-19 Camps By Gluten Free Jio
Mid Day Meal
Beyond Celiac
Real Stories of Celiac
RESOURCES
Restaurant Dining Cards
Recipes
Blog
Videos
Gluten Free eBook
Gluten Free Jio App
Travel Diary
RECOGNITION
HOSPITAL KITS
SHOP
4-Ingredient Pancake
INGREDIENTS
125 grams of gluten-free plain flour
1 egg
250 ml of milk
1-2 spoon Butter
METHOD
Put the gluten-free flour in a bowl, then add egg and a quarter of your milk into it.
Whisk thoroughly to create a thick paste.
Once the mixture is lump-free, whisk in your remaining milk and leave it to rest for 20 minutes.
Heat a small non-stick frying pan with a small portion of butter. While your butter is melting, stir the mixture that you kept aside.
When the butter starts to foam, pour in a small amount of your pancake mix into the pan and swirl your pan to coat the base.
Cook for a few minutes, until your pancake is golden brown on the bottom before turning it over and cooking the other side.
Repeat the steps until you have used up all the mixture, buttering up your pan as necessary.
Serve your pancakes with your toppings and/or syrups of choice.
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