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, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Jessie.
½ cup rice flour
½ cup tapioca flour
½ teaspoon Xanthan gum
3 teaspoons sugar
½ teaspoon salt (if you dont use salt free butter reduce this ¼ teaspoon)
½ teaspoon baking Soda
1 teaspoon gluten-free baking powder
Beat 3 eggs, then add 2 oz. melted salt free butter and 6 oz buttermilk.
Pour the wet ingredients over the dry ones and mix lightly with a spatula. Let rest for five minutes then cook on waffle iron according to manufacturer’s directions.
Spray waffle iron with cooking spray or brush with oil. Be sure to wait until waffle stops steaming before opening.
These waffles freeze very well. Thaw by toasting.
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