Gluten Free Rice And Soy Waffles Recipes

SIMPLE FREE GLUTEN FREE RICE WAFFLES

Steps:

• Cook rice according to package directions.
• Place all ingredients in a food proceesor until smooth, stopping to scrape down the sides.
• Bake in a preheated, oiled waffle iron until golden brown.

GLUTEN-FREE RICE AND SOY WAFFLES

Steps:

• Place dry ingredients in a bowl and mix together thoroughly.
• In another mixing bowl, beat the eggs, oil and milk.
• Add the dry ingredients to the wet ingredients and fold in gently with a spoon.Fold in until just combined-do not overbeat.
• Bake in a heated waffle iron and serve.

CRISP AND AIRY GLUTEN-FREE WAFFLES

Steps:

• Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the rice flour, chickpea flour, tapioca flour, sugar, baking powder, vanilla and salt in a large bowl. Whisk together the milk, oil and egg yolks in another bowl. Beat the egg whites in a third bowl until soft peaks form, about 3 minutes.
• Pour the milk mixture into the rice flour mixture and gently stir until just incorporated (it's ok if there are some lumps). Fold in the egg whites.
• Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
• Serve with butter and maple syrup.

GLUTEN-FREE WAFFLES

Steps:

• Grease your waffle iron accordingly (see notes above), and start your waffle iron. Let it warm up for about three minutes. In the mean time, continue....
• Whisk together the eggs, coconut milk and melted oil or butter in a small bowl.
• Sift all the dry ingredients in the liquid ingredients and whisk slowly and lightly until smooth.
• After the waffle iron is warm, pour your batter into the center of your waffle iron and spread the batter out slightly. No need to spread it all the way. Press the other half of the waffle iron down gently and let cook for 4-5 minutes.
• Open the waffle iron and let the waffle cool for about 3 minutes. Carefully move a small spatula underneath the waffle, loosening it. Gently remove the waffle and serve.

GLUTEN-FREE WAFFLES

Steps:

• Combine the dry ingredients.
• Mix together the 1 1/2 cups milk and eggs; stir in the butter.
• Stir the wet ingredients into the dry ingredients.
• Add additional milk until you get a batter a little thicker than pancake batter.
• Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.
• (Mine whistles.) Serve immediately.
• Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.
• NOTE: My absolute favorite flour for waffles is"All-Purpose Celiac Flour" by Kinnikinnick (They are based in Canada. www. kinnikinnick. com) If ordering online isn't an option for you, try this flour blend: 2 cups White Rice Flour, 1 cup Potato Starch, 1/2 cup Tapioca Starch, 1-3/4 tsp Guar Gum.
• Use 2 cups for waffles.
• (I haven't tried this substitution, but based on the ingredient list on the package and with help from Bette Hagman's books, it sounds like a good bet.).