Gluten-Free Rice and Soy Waffles
"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
- Ingredients:
- 9
- Yields:
-
6-8 waffles
- Serves:
- 6-8
ingredients
- 1 cup rice flour (use a finely ground, powdery flour)
- 1⁄2 cup soy flour
- 1⁄2 cup potato starch
- 1⁄2 teaspoon salt
- 5 teaspoons baking powder, use a gluten-free blend
- 1 tablespoon sugar
- 3 eggs
- 1⁄4 cup vegetable oil
- 1 1⁄2 cups milk or 1 1/2 cups soymilk
directions
- Place dry ingredients in a bowl and mix together thoroughly.
- In another mixing bowl, beat the eggs, oil and milk.
- Add the dry ingredients to the wet ingredients and fold in gently with a spoon.Fold in until just combined-do not overbeat.
- Bake in a heated waffle iron and serve.
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Reviews
-
These waffles were great! Nice texture that was easy on the roof of the mouth. The batter was like normal waffle batter, lumps and all. The only thing I did different from the recipe was to use melted butter instead of vegetable oil (I like the buttery taste) and a tsp of vanilla ( love that flavor too). I was very pleased and will make them again.
Tweaks
-
These waffles were great! Nice texture that was easy on the roof of the mouth. The batter was like normal waffle batter, lumps and all. The only thing I did different from the recipe was to use melted butter instead of vegetable oil (I like the buttery taste) and a tsp of vanilla ( love that flavor too). I was very pleased and will make them again.
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free
