One of the best health-centric cooking teachers I know, Karen Lee, served potato pancakes at a party in The Hamptons to some guests who were gluten-free eaters. She went to an Asian market and bought chestnut powder to use instead of flour. When she passed the platters to the six of us, I tried them both ways; I could barely taste the difference. Chestnut powder has a nice neutral flavor, which made me happy because generous Karen served the six of us her pancakes with gorgeous caviar on top. — FM
