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    Scott Adams
    Scott Adams

    Potato Waffles (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Ellen Switkes

    Grate one or more potato including skin. Dice up fine some green onion add pinch of salt. Mix and spread evenly on hot waffle iron which has been sprayed with Pam or oil. Cook 10 to 15 minutes until done. You can make as much as you like. There is no fat if you use Pam or a non-stick waffle iron. Eat hot off the griddle. We gobbled them up as fast as we could cook them. You could use as a base to pile on any kind of savory topping instead of a corn tortilla or other type of bread. If so, keep them warm in the oven until you are ready to eat them.



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  • About Me

    Scott Adams

    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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    Scott Adams
    This recipe comes to us from Carol Lydick.
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    1 teaspoon Xanthan or guar gum (I used guar)
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    2 Tablespoons butter or margarine, melted
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    Scott Adams
    This recipe comes to us from Joe Ellison.
    Ingredients:
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    1 teaspoon ground flax seed
    2/3 teaspoon baking powder
    Pinch kosher salt or sea salt
    ½ teaspoon sugar
    ½ teaspoon baking soda
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    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).
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    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 ir...


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    This recipe comes to us from Carol Arendt.
    Ingredients:
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    2 eggs
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