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    Scott Adams
    This recipe comes to us from Ellen Switkes
    Grate one or more potato including skin. Dice up fine some green onion add pinch of salt. Mix and spread evenly on hot waffle iron which has been sprayed with Pam or oil. Cook 10 to 15 minutes until done. You can make as much as you like. There is no fat if you use Pam or a non-stick waffle iron. Eat hot off the griddle. We gobbled them up as fast as we could cook them. You could use as a base to pile on any kind of savory topping instead of a corn tortilla or other type of bread. If so, keep them warm in the oven until you are ready to eat them.

    Scott Adams
    This recipe comes to us from Jessie.
    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.

    Scott Adams
    Ingredients:
    1 ½ cups gluten-free flour mix
    1 teaspoon cinnamon
    ¼ teaspoon nutmeg
    1 large egg
    1 tablespoon brown sugar, packed
    1 tablespoon vegetable oil
    ¾ cup canned or pureed pumpkin (I used leftover candied sweet potatoes & added less sugar)
    1 cup water, more or less
    Directions:
    In a medium bowl, mix the pancake mix and spices together. In another bowl, whisk the egg and the brown sugar together.  Stir in the oil, pumpkin and most of the water.
    Add the liquid ingredients to the dry ingredients.  Stir until just combined adding more water to obtain the right consistency.

    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.
    Ingredients:
    3 cups buckwheat flour
    4 teaspoons baking powder
    4 eggs
    1 ½ cups milk
    1 can pumpkin puree
    ½ cup honey
    ¼ cup packed light brown sugar
    2 teaspoons ground cinnamon
    2 teaspoon ground ginger
    1 teaspoon ground nutmeg
    1 teaspoon salt
    1 stick melted butter
    Directions:
    Preheat the waffle iron.
    In a large bowl, combine sifted flour with baking powder, cinnamon, ginger, nutmeg and salt.
    In a separate bowl, beat eggs with brown sugar until light and fluffy. Slowly beat in pumpkin puree, milk, honey and butter. Reserve 1 tablespoon of butter. Fold wet ingredients into the dry until moist, but do not over stir.
    Brush iron with some of the reserved melted butter and cook waffles in batches according to the size of your iron.
    Serve with whatever toppings strike you.


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