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    Scott Adams

    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 Jessie.



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    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.

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    Yes there is a mistake in the recipe. The amount of milk is twice what it should be. It's kind of sad that Shane pointed that out three years ago but the mistake is still there. So our Christmas breakfast was a disaster. All that wasted flour, eggs, etc etc.

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  • About Me

    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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