Just look at ‘em. Oh, they taste just as good as they look, too!
I only tried Gluten Free Waffles one other time. They were a disaster. I resorted to frozen Trader Joe’s waffles for my Gluten-Intolerant Spawn when I would make the rest of the family the regular wheat-based waffles from my tried-and-true recipe I’d been using for years. With the discovery of this recipe though, those days are gone.
I seriously could barely discern any difference between these and my regular waffles.
In all fairness, these aren’t very nutritious. The recipe, from Easy Gluten Free Baking, by Elizabeth Barbone (she was also responsible for the miraculous Gluten Free Sandwich Bread recipe that became our everyday bread and finally evolved into a few more variations, including my Mock Wheat and Mock Rye loaves) is made with White Rice Flours, rather than my usual Brown Rice Flour blend. But the way I see it, the traditional waffles made with processed white flour were lacking in that department as well. No matter…who eats waffles more than once a week anyway?
I altered the original recipe slightly with the addition of a bit of Xanthan Gum and Vanilla. I also did amp up the nutrition in mine by adding chopped pecans and flaxseed to the batter after pouring it onto the waffle iron. My kids won’t tolerate such nonsense though, so their waffles were made plain and served up with powdered sugar and maple syrup. I’ll make them eat a salad for lunch.
This batter was also easier to put together than my traditional waffles. That alone is reason enough to make these instead on an early sleepy weekend morning.
1/2 cup White Rice Flour
1/4 cup Cornstarch
1/4 cup Sweet Rice Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Xanthan Gum
1 tsp Sugar
2 large Eggs
1 1/2 cups Buttermilk (or Whole Milk with 1 1/2 tsp Lemon Juice stirred in)
2 Tbsp Butter, melted
1 tsp Vanilla
What to do:
Whisk together all dry ingredients in mixing bowl.
Add Buttermilk, Eggs, Vanilla and Melted Butter to bowl.
Whisk together until well blended.
If batter appears too thin (it should be at least the consistency of heavy whipping cream), add up to 2 Tbsp rice flour to the mix.
Bake in waffle iron according to manufacturer’s instructions. If you would like to add nuts or seeds to your waffles, sprinkle any additions over the batter before closing the lid on the waffle maker.
Serve with butter, powdered sugar and maple syrup!