Homemade waffles, pancakes and crepes have always been a nice morning treat in our house. Since our daughter’s diagnosis with Celiac’s Disease breakfast just hasn’t quite been the same. I have made (and thrown out) a number of pancake or waffle batches. As I stated in an earlier post I am still continually trying to perfect these recipes for the girls. Here is my most recent, and so far best recipe for gluten free waffles. The girls love them and our new waffle maker has improved them immensely. See the blueberry version below!
- 1 cup of brown rice flour
- 1/2 cup of potato starch
- 1/4 cup of tapioca flour
- 2 tsp baking powder
- 1 tbsp psyllium husks
- 1/2 tsp salt
- 1/4 cup melted Nutiva Organic Coconut Oil
- 2 organic eggs
- 1 1/2 cups of organic almond or coconut milk
- 1 tbsp organic sugar
- 1 tsp vanilla
- sprinkle blueberries on the top once batter in the waffle maker (optional)
Mix all ingredients together with a whisk. Pour into heated and greased waffle maker. If batter gets too thick, add more milk; if too thin add more brown rice flour.