This recipe comes to us from Joe Ellison.
Ingredients:
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 egg
1 cup full fat gluten-free sour cream
Directions:
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
This recipe comes to us from Joe Ellison.
Ingredients:
1 cup buckwheat flour mix (¼ cup buckwheat, ¼ cup mixed Montina flour, sorghum, and sweet rice flour)
1 tablespoon ground flax seed
1/8 teaspoon baking soda
2/3 teaspoon baking powder
1/2 teaspoon sugar
1/4 teaspoon kosher or sea salt
1 egg
7/8 cup plain kefir OR yogurt (I used to use Lifeway Prostokvasha or Bazarnyi)
3 tablespoons melted butter
Directions:
Mix dry ingredients together. Beat egg until light. Whisk in kefir. Add dry ingredients and whisk together. Whisk in melted butter.
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 ir...
This recipe comes to us from Carol Arendt.
Ingredients:
½ to 1 cup rice flour
½ cup of potato starch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cups buttermilk
2 eggs
¼ cup vegetable oil
Directions:
Sift dry ingredients. Combine buttermilk, oil, and eggs; and add to flour mixture. Beat until blended (do not over-beat). Bake on waffle iron or make pancakes on a hot griddle
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