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Wednesday, November 3, 2010

Gluten-Free Waffles that taste better than regular waffles

Randy is in Boise for the week. As I have said before, when Randy is gone we LOVE to do breakfast for dinner. Most people really think of grainy and tasteless when they think of Gluten-Free. They are WRONG! Not only do I feel 100 times better since I have given up wheat/flour, I really think there is a lot more taste and quality in all the food. These days it is rare to walk into a high quality restaurant and not have your own Gluten-Free menu choices. It is simply a matter of substituting wholesome grains in place of the glutenous ones. These waffles turned out lovely. Please try them and enjoy:

In the kitchenaid mixer add:
1/2 cup rice flour
1/4 cup tapioca starch/flour
1/4 cup potato starch
1/2 cup corn flour
1/2 cup corn meal
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon xanthan gum
1/4 cup sugar
Wisk all the dry ingredients together until well blended.

Beat 2 egg whites and a pinch of cream of tartar in a seperate bowl (this is where having several kitchenaid mixing bowls comes in really handy), beat until thick.

In yet another bowl mix together:

2 egg yolks
2 cups milk
5 Tablespoons unsalted butter, melted.

With the kitchenaid mixer mix the wet ingredients to the dry ingredients until combined. Fold the egg whites in with a rubber spatula 1/3 at a time, you can stop folding when only a tiny amount of egg white is still distinguishable. Repeat until all the egg whites are folded in.

Pour 3/4 cup of the batter into a heated, greased waffle iron and cook until the amount of steam coming out of the iron decreased significantly. Repeat until batter is used. Serve waffles right off the iron or put them in a 250 degree oven to keep them warm.