Gluten-Free Waffles
Serves 6
Ingredients:
- 2 cups gluten-free flour
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 1 1/2 cups milk, plus some
- 2 eggs
- 4 tablespoons butter, melted and cooled
Directions For Preparation:
First mix the dry ingredients. Then stir together the 1 1/2 cups milk and eggs; mix in the butter. Then mix the wet ingredients into the dry ingredients. Add more milk until you get a batter a bit thicker than pancake batter. Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually about 3 to 5 minutes, depending on your type of iron. Serve while still hot.
You can take the leftovers and freeze in a plastic baggie with a sheet of wax paper in between each waffle.
Gluten-Free Morning Start Waffles
Serves 6
Ingredients:
- 4 eggs
- 5 tablespoons sugar
- 1/4 cup olive oil (vegetable oil or butter, melted then cooled)
- 1 cup milk (cow’s, plain-flavored rice,soy, hemp or almond milk)
- 1 teaspoon vanilla
- 1 1/2 cups brown rice flour
- 1/2 cup sorghum flour
- 2 teaspoons xanthan gum
- 1 tablespoon baking powder
- 1 teaspoon salt
Directions For Preparation:
Beat eggs and sugar together in a mixing bowl until light and frothy. Add the oil, milk and vanilla, mix until well combined. In a separate bowl, mix together the dry ingredients.
Add dry ingredients to the egg mixture and beat on low speed until well combined. Batter should be thick. Spoon onto a hot, well-oiled waffle iron and cook until done.
Note: Using an egg substitute is not a very good idea for this recipe.
