Gluten-Free Waffles
Ingredients
2 cups (500 mL) all-purpose gluten-free flour mix (1 cup (250 mL) brown rice flour; ½ cup (125 mL) tapioca starch; ½ cup (125 mL) potato starch)
1 tbsp (15 mL) flax flour
3 tsp (15 mL) baking powder
2½ tbsp (37 mL) cane or brown sugar
½ tsp (2 mL) sea salt
2 eggs
1 cup (250 mL) milk
¼ cup (50 mL) butter or non-dairy spread, melted
1 tsp (5 mL) vanilla
Directions
In a large bowl, combine gluten-free flour mix, flax flour, baking powder, sugar and sea salt; mix well then add whole eggs, milk, melted butter and vanilla. Using a stand mixer or handheld mixer, mix until batter is smooth, scraping the sides and bottom of the bowl occasionally.
Pre-heat waffle iron and spray with a non-stick spray or brush lightly with butter, or coconut oil.Cook waffles for 3–5 minutes or until golden brown. Makes 6–8 waffles.
Tips
- Serve with fresh seasonal fruit, maple syrup and fresh whipped cream.
- These waffles freeze brilliantly and make for a quick and easy dessert or breakfast on the run—all you need is a toaster.
- Milk can be replaced with any of the following in equal amounts: soy milk, rice milk, fruit juice, coconut milk, goat’s milk, almond milk or hemp milk.
- The addition of ½ cup (125 mL) chopped apples and 1 tsp (5 mL) ground cinnamon is delicious, as is 1 cup (250 mL) wild blueberries!