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    Scott Adams

    Crispy Waffles (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    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



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    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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    Amazing! Lowered the fat content even more (that you get from the oil), by only putting 1tablespoon of oil and 4 tablespoons of applesauce. Just make sure you put some non-stick spray on the griddle...

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    These are amazing!! So delicious I would choose them over regular waffles. I did half oil half apple sauce and homemade rice milk instead of buttermilk. Thank you so much for this recipe!

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    This is a great recipe! Very tasty, and awesome texture - it's better than the gluten-free waffle mix (I think its Bob's Red Mill) from the store, and so far the best home made recipe I've tried. Thank you! Oh, I did make a couple modifications - my partner is lactose intolerant so we used rice milk instead of buttermilk, and I added a teaspoon of vanilla extract. Yum!

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  • About Me

    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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