There are a number of packages of gluten free waffle and pancake mixes available, but as the gluten free lifestyle continues to grow and develop it’s “fad” status, more and more heavily processed options are available to purchase for much more reasonable prices than before. The sugar/carb content in some of these products is completely off the charts! Not to mention all the preservatives and whatnot. I am always looking for the healthier alterantive, but also without taking any more time. With this recipe I think I’ve found the perfect balance between convenience without sacrificing taste. I started out with a recipe from food.com, and it took a while, and I had to scrape out the disasters from my waffle pan many a time, but this recipe is fool proof!Makes 2.5 large square waffles
1 1/2 cups Brown Rice Flour
1 1/4 cups Tapioca Starch
2 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon White Sugar
1 teaspoon Vanilla Extract
1/4 cup Vegetable Oil
1 1/2 cups Non-Dairy Milk
2 tablespoons Ground Flaxseed premixed with 6 tablespoons of Water (or any other egg substitute for the equivalent of 2 eggs)
1. Combine flours, baking powder, and salt in a bowl. Make a well and set aside.
2. Mix together sugar, vanilla, oil, non-dairy milk, and flaxseed mixture until well combined. You don’t want anything lumpy; this is essential for the next step.
3. Pour liquid into the dry mixture well and combine by stirring as little as possible. The less you work the dough, the lighter and fluffier the waffles will be. It still has to be completely mixed, though.
4. Allow your waffle iron to warm up on medium low heat before adding batter. Waffles will not turn golden and insist on remaining pasty white, but if you will be able to see when the outside is cooked and a quick touch with a finger will help you judge when the waffles are cooked. It sounds complicated, but I promise you will know when the waffles are done. Even though they don’t change colour, it is obvious when they are cooked all the way through.