There are 3 different ways at looking at recipes or labels with the words gluten free written across.
1. You roll your eyes in annoyance as this is clearly a marketing placement since the entirety of North America seems to be so afraid of "gluten", a substance that has been around for as long as wheat has grown on the earth - so what's the big deal? And you avoid completely
2. You gravitate to all that say gluten free since gluten must be bad for you if the media has so many negative things to say.
3. You understand what gluten is and how it affects the boy. You realize that the consumption of gluten in the North American society is far greater than it has ever been in the history so naturally sensitivities are on the rise. BUT you look at the ingredients on all foods labelled GLUTEN FREE as you also know that most recipes are loaded with sugars and other unhealthy substitutes.
Hoping that all of you are looking at this recipe with the open mind of #3! Gluten is a substance in many flours that helps with the elasticity texture of dough used for many baked goods. The problem with gluten now a days is that the average North American is consuming 10-40 grams per day! Someone who is Celiac (hypersensitive to gluten) is unable to tolerate 0.1 gram of gluten - it is very difficult to digest.
SO I believe in moderation. You should too. And always be aware of the ingredients in your food! Here is the best most fluffiest "sensitivity conscious" waffle recipe I have ever tried! Shout out to Leanne Vogel of Helpful Pursuit for creating such a masterpiece!
1 cup almond flour