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    Scott Adams
    Scott Adams

    Waffles (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Jessie.

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    Sift together:
    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

    Directions:
    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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    Guest Shane

    There must be a mistake in this recipe...you need to double the flour amounts to make it work.

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    Guest fence guy

    Posted

    Yes there is a mistake in the recipe. The amount of milk is twice what it should be. It's kind of sad that Shane pointed that out three years ago but the mistake is still there. So our Christmas breakfast was a disaster. All that wasted flour, eggs, etc etc.

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    Guest Chris

    I doubled everything and they came out great!

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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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  • Related Articles

    Scott Adams
    This recipe comes to us from Carol Lydick.
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    2 Tablespoons sugar
    2 Tablespoons baking powder
    1 teaspoon Xanthan or guar gum (I used guar)
    ¾ teaspoon salt
    2 Tablespoons butter or margarine, melted
    2 eggs
    1 1/3 milk or substitute (I used Westbrae rice milk)
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    Scott Adams
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    This recipe comes to us from Carol Arendt.
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    Jefferson Adams
    It’s easy to let classic breakfast favorites disappear from gluten-free diets. With so many baking options that don’t contain gluten now readily available at many grocery stores, it’s just as easy to bring them back. These waffles are warm and cozy on top of bursting with flavor. They’re perfect for breakfast or brunch but also hearty enough for one of those breakfast-for-dinner nights.
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