Tuesday, July 12, 2011

The Best Gluten Free Waffles (really!)

Breakfast is our favorite meal; we like it so much, we not only have it every morning, we also have it on Friday evenings! We call it backwards night, and it evolved when pizza Fridays became less desirable after going both gluten and dairy free. Our favorite breakfast food? Waffles, of course! It took a lot of tinkering to come up with a recipe that was both gluten and dairy free but tasted like a normal waffle. We make this recipe so often that I keep a mix of the flours in a jar in the pantry, speeding up the whole baking process. Want to try it?

Mix:
3 cups white rice flour
1 1/2 cups brown rice flour
3/4 cups corn flour
3/4 cup tapioca flour

Ingredients:
3 eggs, separated
1 3/4 cups rice or coconut milk (or soy, or almond, or even the real thing)
4 TBS. melted Earth Balance spread
1 TB baking powder (make sure it says gluten free!)
1 TB sugar
pinch of salt

Directions:
Beat the egg whites. While they are beating, combine 2 cups mix with the ingredients listed above (yes, include the yolks). Gently fold in the egg whites. Spoon into hot waffle iron and bake until golden and crispy on the outside.

I have found that rice milk makes a thinner, crisper waffle and coconut milk makes a softer, fluffier one. I like them both. I have not used the other milks, since we are allergic to them, but I'm sure they would work just as well. these taste so much like a wheat based waffle, if you fed them to your family without telling them, they would never know the difference! I have tried many other recipes, some with a higher ratio of more protein or fiber filled flours, but they would usually come out heavy, or with that particular gluten free flour after taste. Not this one! If you try it, I'd love to hear what you think!

1 comment:

  1. Hi casey.. hope you are doing well and enjoying your summer!!! looks like you are getting noticed for your beautiful art!!! Just wanted to say hi!

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