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    Scott Adams

    Kefir Buckwheat Waffles (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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



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    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

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    This recipe sounds great, but when kefir is heated, it kills the beneficial bacteria that kefir is known for. If the purpose of this recipe is to give people the beneficial bacteria of kefir to aid in digestion, it would be better to make the waffles with milk and serve the kefir in a glass with the waffle.

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    In the book 'The Probiotics Revolution', the healthful benefits of inactive (dead) probiotics are discussed. This is one reason why baking with kefir is not a waste of time.

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    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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