Friday, May 24, 2013

Crisp Gluten, Dairy and Egg FREE Waffles

I decided to try making waffles from my Betty Crocker cookbook, the same waffle batter I use for the rest of my family.  They turned out awesome, here is the recipe.

Crisp Gluten, Dairy and Egg FREE Waffles

2/3 cup water
2 tablespoons ground flax-seed
2 1/2 cups water
1/2 cup olive oil
2 cups All Purpose Gluten Free flour blend ( Bob's Red Mill)
4 teaspoons baking powder
2 teaspoons Xanthan Gum
2 tablespoons Organic sugar
1/2 teaspoon salt.

Mix water and Flax Seed (Egg replacer) and let stand for about 5 minutes.  Mix Flour, baking powder, Xanthan Gum, sugar, and Salt.  Add in the oil the water and flax seed mixture and gradually add in the 2 1/2 cups of water.  Pour batter into center of heated Waffle Iron. Bake until steaming stops about 5 minutes.  New Waffle Irons have a light that comes on when it's ready. Remove waffle carefully from the Waffle Iron.

You can make up a batch and freeze them individually in foil and reheat by unwrapping and placing waffle on a cookie sheet and placing in a 400 degree oven for 8-10 minutes.

Happy Scrappin',


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