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    Scott Adams

    Sour Cream Buckwheat Waffles (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    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



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    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

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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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