Yummy GF Waffles (Europe)

The origin of waffles dates back to the Middle Ages, thin crisp cakes between wafer irons. In 14th century England, wafers were sold by street vendors called waferers. Some food historians say the waffle originated in Greece in the 1300. In Sweden there is even a Waffle Day! In America, waffles were brought in by the Pilgrims from Holland and are typically leavened with baking powder.

Those of us who are gluten free can celebrate the waffle with this recipe which I think are better than the run of the mill wheat ones . The potato and rice flours crisp nicely in the waffle iron. Be sure to use the right kind of rice flour, the fine ground variety and not the glutinous ground rice or regular ground. Also don’t confuse potato flour with potato starch, they are different. Substituting will affect the outcome of your waffles. If you happen to be lucky enough for leftovers, they also freeze very nicely. To save time, mix the dry ingredients and store them. When ready simply add the wet ingredients. Serve with your favorite fruit, soy yogurt and smother it in agave or maple syrup…YUMMY! Note: Sorry, this recipe does not work for pancakes.

Wheat Free, Dairy Free Waffles
2/3 cup Rice Flour ( fine ground)
1/2/ cup Potato Starch
1 tsp Baking Soda
½ tsp Salt
8 tbsp Non Dairy Butter (I use Earthblend), melted and cooled slightly
1 2/3 cup Soy Milk “Buttermilk” *
1 Egg
1 Egg Whites
2 tbsp Agave

Spray or oil your waffle iron.
Sift all the dry ingredients together.
In a separate bowl, mix the egg yolks and Egg whites together.
Add in cooled melted butter, buttermilk and agave.
Stir wet ingredients into the dry. Batter will be very thin.
Place a ladle full into waffle iron and cook until steam stops. Slowly lift top cover. If the waffles are cooked, you will have less resistance when trying to lift the cover. If it is difficult to lift
Your waffles are not done, leave in and continue to test. You should get the hang of it. This recipe will make about 6-8 square waffles.

*To make a soy “buttermilk”, take a cup of soy milk and add a tsp of apple cider vinegar, let sit for 30 minutes till it curdles. You may also use rice milk.