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    Scott Adams
    Scott Adams

    Crispy Waffles (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Carol Arendt.

    Ingredients:
    ½ to 1 cup rice flour
    ½ cup of potato starch
    2 teaspoons baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    ¼ cups buttermilk
    2 eggs
    ¼ cup vegetable oil

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    Directions:
    Sift dry ingredients. Combine buttermilk, oil, and eggs; and add to flour mixture. Beat until blended (do not over-beat). Bake on waffle iron or make pancakes on a hot griddle



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    Guest Patino

    Posted

    My son loved these waffles!

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    Guest Allan

    Posted

    Amazing! Lowered the fat content even more (that you get from the oil), by only putting 1tablespoon of oil and 4 tablespoons of applesauce. Just make sure you put some non-stick spray on the griddle...

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    Guest Britney

    These are amazing!! So delicious I would choose them over regular waffles. I did half oil half apple sauce and homemade rice milk instead of buttermilk. Thank you so much for this recipe!

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    Guest Tessa Klaren

    Posted

    This is a great recipe! Very tasty, and awesome texture - it's better than the gluten-free waffle mix (I think its Bob's Red Mill) from the store, and so far the best home made recipe I've tried. Thank you! Oh, I did make a couple modifications - my partner is lactose intolerant so we used rice milk instead of buttermilk, and I added a teaspoon of vanilla extract. Yum!

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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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  • Related Articles

    Scott Adams
    This recipe comes to us from Carol Lydick.
    1 ½ cups gluten-free flour mix (I use Hagman mix: 6-2-1 e.g. 6 parts rice/brown rice; 2
    parts potato; 1 part tapioca)
    2 Tablespoons sugar
    2 Tablespoons baking powder
    1 teaspoon Xanthan or guar gum (I used guar)
    ¾ teaspoon salt
    2 Tablespoons butter or margarine, melted
    2 eggs
    1 1/3 milk or substitute (I used Westbrae rice milk)
    First mix dry ingredients in mixer. Then mix in milk, eggs and shortening.


    Scott Adams
    This recipe comes to us from Jessie.
    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.


    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...


    Destiny Stone
    Here is a recipe that will leave you wanting more. The great thing about waffles is they can be frozen for a later date, so you can never make too many. This recipe is gluten-free, and also free of most common allergens including; dairy, eggs, nuts, and corn.
    Allergen Free Waffles (Gluten-Free)
    Serving Size: Approximately 5  Belgian waffles.

        1 ¾ cups warm distilled water     1 ¾ cups full fat coconut milk      ½ cup ground flaxseed     2 ¾ tablespoons blackstrap molasses     ½ cup tapioca flour     2 cups gluten-free rice flour     2 teaspoons baking powder     1 teaspoon baking soda     ¾  teaspoon salt To Make:   1. Start by grinding the flax seeds in your blender or food processor until it reaches a finely ground consistency.
       2. Mix the ground flax seed wi...


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