Posted on June 16, 2013
Gluten-Free, Dairy-Free, Soy-Free Waffles
I’ve been wanting to share some of our favorite gluten-free, dairy-free, soy-free experiments, but many of them just didn’t work out. Making some of the common American breakfasts for our allergy-boy turns out to be quite challenging.
I’ve managed to come up with a waffle recipe that has been working pretty well, so here’s to that.
1 cup gluten-free flour1/2 cup oat flour1/4 cup quick oats3 tablespoons corn starch2 teaspoons baking powder1 teaspoon baking soda1/4 to 1/2 teaspoon salt (your call)1 cup rice milk1/4 cup apple cider vinegar1/4 cup soy-free shortening, melted
- If you need extra moisture use rice milk, NOT water. The texture should be on the runny side, thinner than for pancakes.
- Keep the waffle iron on the highest setting. The darkness will depend on the type of gluten-free flour you’re using. Some flours will take a lot longer to darken than others.
- If you’re having problems with it sticking, try different rice milk. For a sticky batch, make the waffles smaller. If you still can’t make it work, make pancakes out of them. 😛
- Additives like banana, apple sauce, chocolate chips, etc will encourage the waffles to stick.