Homemade waffles, pancakes and crepes have always been a nice morning treat in our house. Since our daughter’s diagnosis with Celiac’s Disease breakfast just hasn’t quite been the same. I have made (and thrown out) a number of pancake or waffle batches. As I stated in an earlier post I am still continually trying to perfect these recipes for the girls. Here is my most recent, and so far best recipe for gluten free waffles. The girls like them, and I feel that with a few additional tweaks they will be quite good.
- 1 cup of brown rice flour
- 1/2 cup of potato starch
- 1/4 cup of tapioca flour
- 2 tsp baking powder
- 1 tsp salt (I usually don’t add)
- 1/4 cup melted Nutiva Organic Coconut Oil
- 2 organic eggs
- 1 1/2 cups of buttermilk ( I will try next time with almond or coconut milk. Regular organic milk works too)
- 1 tsp organic sugar
- 1 tsp vanilla
Mix all ingredients together with a whisk. Pour into heated and greased waffle maker. If batter gets too thick, add more milk; if too thin add more brown rice flour.