Do You Have Celiac Disease and Have Questions Or Need Help?
Join Celiac.com's forum / message board and get your questions answered! Our forum has nearly 1 MILLION POSTS, and over 62,000 MEMBERS just waiting to help you with any questions about celiac disease and the gluten-free diet. We'll see you there!
Follow / Share
|Get Email Alerts|
- Safe Gluten-Free Food List (Safe Ingredients)
- Unsafe Gluten-Free Food List (Unsafe Ingredients)
- Gluten-Free Alcoholic Beverages
- Celiac Disease Symptoms
- The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free
- Interpretation of Celiac Disease Blood Test Results
- Is Buckwheat Flour Really Gluten-Free?
Gingerbread Waffles (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
The finished gingerbread waffles. CC-mhaithaca
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.
3 cups buckwheat flour
4 teaspoons baking powder
1 ½ cups milk
1 can pumpkin puree
½ cup honey
⅔ cup packed light brown sugar
2 teaspoons ground cinnamon
2 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon salt
1 stick melted butter
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.
Celiac.com welcomes your comments below (registration is NOT required).
Pumpkin Pancakes or Waffles (Gluten-Free)
Ingredients:1 ½ cups gluten-free flour mix1 teaspoon cinnamon¼ teaspoon nutmeg1 large egg1 tablespoon brown sugar, packed1 tablespoon vegetable oil¾ cup canned or pureed pumpkin (I used leftover candied sweet potatoes & added less sugar)1 cup water, more or lessDirections:In a medium bowl, mix the pancake mix and spices together.... [READ MORE]
Kefir Buckwheat Waffles (Gluten-Free)
This recipe comes to us from Joe Ellison.... [READ MORE]
This recipe comes to us from Jessie.... [READ MORE]
Margit's Pancakes and Waffle Mix (Gluten-Free)
This recipe comes to us from Carol Lydick.... [READ MORE]