Basic Gluten-Free Waffle Recipe
- 1 1/2 cups rice flour
- 1/2 cup tapioca flour/tapioca starch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder (use a brand without cornstarch if you have a corn allergy)
- 1/2 teaspoon salt (use non-iodized if you have a corn allergy)
- 2 tablespoons ground flax meal
- 1 tablespoon raw honey or granulated sugar (use beet sugar if you are corn-sensitive, since sugar cane is closely related to corn)
- 3 large eggs, preferably organic
- 1/3 cup coconut oil (briefly warmed over the stove top to melt into liquid state)
- 1/3 cup applesauce (unless homemade, this can be problematic if you have a corn allergy. Use pureed pumpkin or sweet potato instead)
- 1 1/2 to 2 cups rice milk or soy milk (I use an unsweetened, one-ingredient, organic soy milk)
- Whisk together dry ingredients. In smaller bowl or glass measuring cup, beat the eggs, oil, applesauce, and rice/soy milk, then mix into dry ingredients until a smooth batter is formed. You’ll want to start with 1 1/2 cups of the non-dairy milk, then increase to 2 cups if needed.
- Cooking times will vary, as every waffle iron is different. If you’re baking for a group, keep the cooked waffles in a 170F oven until you are ready to serve them.
- For toppings, set out a combination of nut butters, local raw honey, pure maple syrup, and fresh fruit. My personal favorite is agave nectar, which is naturally low-glycemic and won’t spike your blood sugar the way so many other sweeteners do.
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