Tuesday, July 12, 2011
3 cups white rice flour
1 1/2 cups brown rice flour
3/4 cups corn flour
3/4 cup tapioca flour
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
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!
Thursday, July 7, 2011
here. The beauty of this little number was no hemming! The seersucker had finished selvedges, so I simply used those for the top and bottom, and seamed the cut edges in the back. Before seaming, I used elastic thread to gather the top, and also used it to make the stretchy straps.