Sour Cream Buckwheat Waffles (Gluten-Free)

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.

It's easy to make a sourdough starter with brown rice flour and warm water in a glass jar or plastic container, allowing naturally occurring yeast to grow over a few days. You can follow any basic directions for making and keeping a sourdough starter  (a web search will get you there); just use rice flour instead of wheat. It will bubble and rise, so leave plenty of head room. Replenish your starter after each use by adding 1/2 cup brown rice flour per cup of water. I usually leave the starter at room temperature to allow it to regrow, then refrigerate until the next use. If you love these waffles as much as we do (my husband looks forward to this Saturday breakfast all week), your starter will stay happily active. I use it for breads, too. I like to grind my own brown rice for extra flavor...

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...

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 baking powder, ci...