Sour Cream Buckwheat Waffles (Gluten-Free)
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 firstâit 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.
½ cup gluten-free flour (¼ cup buckwheat, ¼ cup mixed Montina flour, sorghum, and sweet rice flour)
1 teaspoon ground flax seed
2/3 teaspoon baking powder
Pinch kosher salt or sea salt
½ teaspoon sugar
½ teaspoon baking soda
1 cup full fat gluten-free sour cream
Mix the dry ingredients together. Beat the egg until light. Beat the sour cream into the egg. Add the dry ingredients and whisk together.
When the waffle iron is hot, pour about ¼ cup of batter on each waffle square (you may need more, depending on the size of your iron). Cook until steam a stop coming out of the edges of the iron, and the iron opens easily (about 7 minutes).
Makes enough waffles for 2 adults
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