Thursday, February 5, 2015

Gluten-free Waffles: The Cardinal Rule (plus the recipe)

Sunday we made "Super Bowl" waffles. No, they weren't shaped like footballs, sea hawks, or patriots. And I didn't fill them with blue or red dye (because, yuck!). It was just Super Bowl Sunday, so they were Super Bowl waffles. My whole family loves them, and if you have a good waffle iron (and a little patience), they can be made with relative ease.

Here's my recipe (from our cookbook):

Perfect Waffles

1 cup sweet (glutinous) rice flour 1/2 cup sorghum flour
1/2 cup potato starch
1/4 cup corn starch

2 teaspoons baking powder 1/2 teaspoon cream of tartar 1/2 teaspoon salt
1/3 cup sugar

1 cup milk 1 egg
1/4 cup oil

In a medium mixing bowl, add sweet (glutinous) rice flour, sorghum flour, potato starch, corn starch, baking powder, cream of tartar, salt, and sugar. Mix with a wire whisk. Add milk, egg, and oil. Combine well, pour 1/4 cup of batter onto the fully heated waffle iron, and cook according to manufacturer’s instructions. Repeat until all of the batter is used.

Butter and serve with maple syrup or honey. Or...

My husband likes to get creative with his waffles adding toppings he has on hand. Sometimes it includes bananas, blueberries, or strawberries, but it *always* includes Sunbutter (or peanut butter if you can keep it around). "Go big or go home!"

I have one cardinal rule when it comes to making waffles, however:

Always make a double (or triple) batch!!!

These waffles are fantastic to pull out of the freezer and pop in your toaster. So freeze two sections per baggie and get them out as needed. A quick breakfast kids will love? Yes. It works for me.

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