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Gluten-Free Rice and Soy Waffles

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“A Bette Hagman recipe. For a lighter waffle , seperate the eggs. Beat the whites to soft peaks and fold into the batter after the dry ingredients. If you cant have soy-use a bean flour instead of the soy flour.”
READY IN:
30mins
SERVES:
6-8
YIELD:
6-8 waffles
UNITS:
US

Ingredients Nutrition

  • 1 cup rice flour (use a finely ground, powdery flour)
  • 12 cup soy flour
  • 12 cup potato starch
  • 12 teaspoon salt
  • 5 teaspoons baking powder, use a gluten-free blend
  • 1 tablespoon sugar
  • 3 eggs
  • 14 cup vegetable oil
  • 1 12 cups milk or 1 12 cups soymilk

Directions

  1. Place dry ingredients in a bowl and mix together thoroughly.
  2. In another mixing bowl, beat the eggs, oil and milk.
  3. Add the dry ingredients to the wet ingredients and fold in gently with a spoon.Fold in until just combined-do not overbeat.
  4. Bake in a heated waffle iron and serve.

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