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    Scott Adams
    This recipe comes to us from Carol Lydick.
    1 ½ cups gluten-free flour mix (I use Hagman mix: 6-2-1 e.g. 6 parts rice/brown rice; 2
    parts potato; 1 part tapioca)
    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)
    First mix dry ingredients in mixer. Then mix in milk, eggs and shortening.

    Scott Adams
    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 iron opens easily (about 7 minutes).
    Makes enough waffles for 2 adults


    Scott Adams
    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


    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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