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Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 8 |
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My husband, who is not Gluten Intolerant, and I have these every Saturday morning. He likes these better than ones made with real flour! This recipe is easily halved or multiplied, as needed. These are also excellent to use as sandwich bread, sloppy joe open-face bread, (better if you omit the sugar and use regular milk instead of buttermilk); strawberry shortcake, etc. Refrigerate any leftovers and warm about 15-20 seconds in microwave before filling with sandwich stuff. Ingredients:
1 cup brown rice or 1 cup rice flour |
1/2 cup potato starch (not potato flour) |
1/4 cup tapioca flour |
2 teaspoons baking powder |
1 teaspoon salt |
1/4 cup oil |
2 eggs (or not...see notes) |
1 1/2 cups buttermilk (regular milk works, too) |
1 teaspoon sugar |
Directions:
1. Mix all ingredients together with a whisk, and pour into waffle iron, in batches.
2. Add a bit more milk if too thick or a bit of rice flour if too runny.
3. Can be made without eggs, if necessary; just add a little more liquid to make up for them.
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