Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams
    Scott Adams

    By Scott Adams •

    Kefir Buckwheat Waffles (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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

    Celiac.com Sponsor (A12):
    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 iron opens easily (about 7 minutes).

    Makes enough waffles for 2 adults


     Share
    Go to articles

    User Feedback

    Recommended Comments

    Guest Jennifer

    Guest Jennifer

    Posted

    This recipe sounds great, but when kefir is heated, it kills the beneficial bacteria that kefir is known for. If the purpose of this recipe is to give people the beneficial bacteria of kefir to aid in digestion, it would be better to make the waffles with milk and serve the kefir in a glass with the waffle.

    Link to comment
    Share on other sites
    Guest John

    In the book 'The Probiotics Revolution', the healthful benefits of inactive (dead) probiotics are discussed. This is one reason why baking with kefir is not a waste of time.

    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • 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.

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • 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
    Ingredients:
    1 ½ cups gluten-free flour mix
    1 teaspoon cinnamon
    ¼ teaspoon nutmeg
    1 large egg
    1 tablespoon brown sugar, packed
    1 tablespoon vegetable oil
    ¾ cup canned or pureed pumpkin (I used leftover candied sweet potatoes & added less sugar)
    1 cup water, more or less
    Directions:
    In a medium bowl, mix the pancake mix and spices together. In another bowl, whisk the egg and the brown sugar together.  Stir in the oil, pumpkin and most of the water.
    Add the liquid ingredients to the dry ingredients.  Stir until just combined adding more water to obtain the right consistency.
    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...
    Jefferson Adams
    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.
    Ingredients:
    3 cups buckwheat flour
    4 teaspoons baking powder
    4 eggs
    1 ½ cups milk
    1 can pumpkin puree
    ½ cup honey
    ¼ cup packed light brown sugar
    2 teaspoons ground cinnamon
    2 teaspoon ground ginger
    1 teaspoon ground nutmeg
    1 teaspoon salt
    1 stick melted butter
    Directions:
    Preheat the waffle iron.
    In a large bowl, combine sifted flour with bakin...

  • Recent Activity

    1. PixieSticks
      - PixieSticks replied to PixieSticks's topic in Super Sensitive People
      2

      Working in a kitchen with gluten?

      Hi yes! I was diagnosed 10 years ago through a biopsy. I’ve been gluten free ever since but no one I’m around is gluten free. I sometimes wore a surgical mask in the kitchen. but I believe particles were still getting through. I’ll definitely look into n95 instead. thanks for the reply.
    2. BoiseNic
      - BoiseNic replied to BoiseNic's topic in Dermatitis Herpetiformis
      11

      Skinesa

      Ya I used to react to iodine, but it doesn't bother me anymore after strict adherence to a gluten-free diet for many years now. I am happy to report that for the first time ever in my life, a probiotic formula is not making me break out, but actually seems to be helping. The strains in this formula have been specifically tested to help with skin issues. It...
    3. knitty kitty
      - knitty kitty replied to Whyz's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      Feeling ill

      @Whyz, I take a combination of Thiamin (Benfotiamin), B12 Cobalamine and Pyridoxine B6 for my pain and headaches. Really works well without hurting the digestive tract. Riboflavin B2 also helps with migraines. Most newly diagnosed people have vitamin and mineral deficiencies. Check with your doctor and nutritionist. If you follow the updated...
    4. Scott Adams
      - Scott Adams replied to Brianne03's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      5

      Advantages vs. Disadvantages of having an official Celiac diagnosis

      I don't believe that existing life insurance policies require such notifications--health checks are typically done before such policies are obtained. I believe it would primarily affect any new policy you get, and perhaps any policy renewal.
    5. Scott Adams
      - Scott Adams replied to Whyz's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      6

      Feeling ill

      You could go gluten-free now, and then start eating lots of gluten for at least 2 weeks before your endoscopy--just be sure to tell your doctor about this beforehand. If your symptoms go away on a gluten-free diet, it is further evidence of celiac disease and/or non-celiac gluten sensitivity. Approximately 10x more people have non-celiac gluten sensitivity...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,528
    • Most Online (within 30 mins)
      7,748
    Benriquez
    Newest Member
    Benriquez
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Popular Now

    • Whyz
      6
      Feeling ill

      By Whyz
      Started

    • Art Maltman
      6
      My 5 months of Struggle

      By Art Maltman
      Started

    • JA917
      13
      A year and a half of test confusion...

      By JA917
      Started

    • Dana Gilcrease
      5
      Gluten-Free Foods

      By Dana Gilcrease
      Started

    • GardeningForHealth
      88
      10 years later, my celiac is progressing

      By GardeningForHealth
      Started

  • Popular Articles

    • Scott Adams
      60
      The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free

      By Scott Adams

    • Scott Adams
      78
      Forbidden Gluten Food List (Unsafe Ingredients)

      By Scott Adams

    • Scott Adams
      66
      Safe Gluten-Free Food List (Safe Ingredients)

      By Scott Adams

    • Scott Adams
      144
      What Are the Symptoms of Celiac Disease?

      By Scott Adams

    • Scott Adams
      72
      Gluten-Free Alcoholic Beverages

      By Scott Adams

  • Upcoming Events

×
×
  • Create New...