Kristin's Fabulous Gluten-Free Waffles!!!
Makes 18 waffles (...if you consider each square as a waffle. I fill my iron 3x for this mixture)
Peel, core and dice into small pieces:
1-2 apples (optional, but I tend to always make them this way b/c I love them! Cortland apples are my favorite because they soften up nicely in the waffles, but other types of apples will work well, too. Go for a variety that you’ve used successfully in cooking/baking.)
Mix in a bowl:
½ cup brown rice flour
½ cup white rice flour
½ cup tapioca starch/flour
¾ tsp xanthan gum
6 tsp baking powder
½ tsp salt
2 Tbsp sugar (white or brown work fine)
1 tsp cinnamon (optional, but I use every time)
1 Tbsp flaxseed meal (optional, but adds a nice nutty flavor and some fiber!)
1 ¾ cup milk (lactose-free works)
½ cup vegetable oil
Whisk wet ingredients with dry ingredients just until smooth. Leave to sit 5-10 minutes. (This allows the batter to thicken a bit. It will seem too runny at first, just let it sit!)
Gently mix in diced apples, if using.
Batter with diced apples, cinnamon & flaxseed meal
Bake in your waffle iron according to instructions. I tend to cook mine a bit longer to get a nice crunchy outside (my preference). You can also quickly butter your waffle iron to get an extra crunch on the outside, as well.
This is how much batter I spoon onto my waffle iron.
Here they are finished!
Once the waffles are done, place cooked waffles on a cooling rack. This is important! This keeps the waffles nice and crisp. Also, once they cool, it’s easy to pop them in a Ziploc and freeze them. Re-heat in your toaster oven for a tasty breakfast!