These light and crispy waffles are gluten, egg, wheat and sugar free. They made a delicious dessert, and I am going to try to use the leftovers as a basis for some sandwiches. I'll update when I do!
Gluten Free Waffles
Makes about 6 - 8" waffles
In a mixing bowl combine
1 1/2 cups flour mix
1/2 cup tapioca flour
1 packet Knox gelatin
2 tablespoons ground flaxseed
4 teaspoons baking powder
1/4 teaspoon salt
2 packets Truvia sweetener
Combine then add all at once to the dry ingredients
1 cup milk (if dairy free use goat milk or rice milk or whatever "milk" is tolerated)
1 cup warm water
1/2 cup oil (or equal parts of applesauce and oil)
1/2 teaspoon vanilla
Stir the wet and dry ingredients together until the lumps are smaller than peas. Allow the batter to rest while the waffle iron heats up. Pour the desired amount of batter into a well-greased waffle iron -- I find cooking oil spray works best. Bake the waffle until there is no longer any steam coming from the waffle iron and the waffle is crispy. Carefully remove the waffle using a fork and spatula. Repeat with remaining batches.
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
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