|Gluten free waffle looks "normal," doesn't it?|
I'm trying to help my son go gluten free, at least mostly gluten free. Gluten-full products make the boys spacey, which doesn't work out well for a 10-year-old who is trying to grow and learn. I was nervous about trying gluten free for this waffle recipe because I tried frozen gluten free waffles one time, and Max gave them a resounding thumbs-down. Since the gluten free pizza turned out well, though, I thought waffles would be a good follow-up.
This recipe comes from allrecipes.com. I changed a few things, but I have to give credit where it's due.
If you've been toying at all with the idea of going gluten free, this is a good place to start.
Gluten Free Waffles
--adapted from Allrecipes.com
- 2 cups Bob's Red Mill Gluten Free All Purpose Flour
- 1 tablespoon white sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon xanthan gum powder*
- 2 large eggs
- 1 cup low-fat buttermilk
- 3/4 cup milk
- 1/4 cup butter, melted
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
Preheat waffle iron.
In a medium bowl, whisk together dry ingredients.
In a large bowl, beat eggs in large bowl with hand beater until fluffy.
Beat in buttermilk, milk, butter, oil, and vanilla.
Beat in dry ingredients just until smooth.
Spray preheated waffle iron with non-stick cooking spray.
Pour mix onto hot waffle iron.
Cook until golden brown.
I like to serve mine hot with butter and maple syrup. Yummmmmm.
*Xanthan gum powder gives gluten-free baked products a more "bready" texture. I accidentally left out the xanthan gum the last time I made these waffles, and the batter was markedly more drippy, and the waffles much crisper. So, if you want light, crisp waffles, leave out the xanthan gum, which is actually too expensive if you're an occasional gluten-free baker (e.g. $11.99/8 oz. package).