Saturday, November 14, 2009


My family enjoys when I make a special brunch on Sundays. Waffles are the kid's favorite choice. These turn out light and crisp and are nice to store in the freezer to heat in the toaster as needed. (Yes, this is my husband's breakfast - I interrupted him to take a picture of his meal) :)


2 cups rice flour
1 cup tapioca starch
1/2 tsp xanthan gum
1/4 cup sugar
2 Tbsp baking powder
1 tsp salt
4 eggs
3 cups water
1/2 cup oil or melted butter

Sift dry ingredients together. Whisk eggs, water and oil or butter together and then stir it into the dry ingredients to make a smooth batter.
Pour 1/2 cup of batter into a hot waffle iron and cook until the waffle stops steaming and is lightly brown and crisp.
Serve hot or keep warm in the oven until ready to serve. If you are freezing them, let them cool on racks. Freeze on cookie sheets and when hard, place in bags.

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