Editor's note: Our latest feature, The Weekend Grub, will give you a recipe that both green and tasty. First up: Amy's gluten-free organic waffles.

Making gluten-free, organic waffles is easy and they are surprisingly tasty, especially when served up with (cage-free) eggs and (hormone free) bacon.

I picked up some Arrowhead Mills Organic Gluten Free Pancake and Baking Mix and followed the directions on the package for the pancakes (I used vanilla flavored rice milk and added a little cinnamon).

Then instead of pouring them onto a hot griddle as directed, I scooped the batter into my much loved waffle iron. (Make sure your waffle iron is preheated and unlike other waffle mixes, I found I needed a little extra batter for each to get a full square.)

They browned up nicely and tasted great. Although next time I think I'll trade in the maple syrup for a fresh berry compote or carmelized apple topping. The syrup (made in Vermont, which is in my "local" range for products) soaked into the waffles too easily, a problem I don't remember with the gluten packed counterpart (maybe it's the rice flour.)

Why go gluten free? Well, you probably don't have to unless you've been diagnosed with a gluten intolerance disorder called celiacs disease. Gluten is found in wheat, rye and barley and is in a lot of processed foods. It affects villi in the intestinal tract making it difficult for the body to absorb nutrients. The only solution is to go gluten free. Even though it is challenging to do so, there is a growing selection of gluten-free products in specialty stores (and Whole Foods.) Plus many food manufacturers are increasingly noting which of their products are gluten-free.

My mom recently found out she has celiac desease, so there's a chance I may have have it as well since it is hereditary. But until I get the official word, I thought I'd try out some gluten-free alternatives to a few of my favorite foods.