Gluten-Free Rice and Soy Waffles |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 28 |
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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. 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:
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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