Cookbook:Breakfast Waffles (Gluten-Free)
| Breakfast Waffles (Gluten-Free) | |
|---|---|
| Category | Waffle recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Breakfast Recipes
These waffles are surprisingly good for a gluten-free recipe. They are similar to the breakfast waffles made with wheat flour except the flour is replaced with Wheat-Free Baking Mix. They are simple and predictable to make. The batter can be made in about 15 minutes, so they are suitable as a last-minute addition to a breakfast. They are made fluffy by beating the egg whites separately and folding them in as the last step.
The amount of milk is tailored to "Bob's Red Mill Wheat Free Biscuit & Baking Mix" which is a blend of non-wheat flours and some gluten-free binders. You could use any Wheat-Free Baking Mix provided it is actually gluten-free (and not just wheat-free), but you might have to adjust the amount of milk to get the right consistency.
Ingredients
edit- 3 eggs, separated
- 1¾ cups (420 ml) milk
- ½ lb (225 g) Wheat-Free Baking Mix
- 2 teaspoons baking powder
- 3 teaspoons granulated sugar
- ½ teaspoon salt
- ¼ cup (2 oz) vegetable oil
Procedure
edit- Mix egg yolks and milk.
- Add the wheat-free baking mix, baking powder, sugar, salt and mix well.
- Add the oil.
- Beat the egg whites until stiff and then fold into the batter.
- Preheat a waffle iron.
- Ladle a scoop of batter into the waffle iron, and cook until browned and cooked through.
- Remove waffle and repeat cooking process with remaining batter.