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Baking

Gluten-Free Dairy-Free Waffles
April 18, 2012 • Posted by Jean at Delightful Repast

Waffles are a breakfast favorite even those with gluten and dairy allergies or sensitivities can now enjoy! Though there is no single gluten-free flour that can replace wheat flour, various combinations of flours and starches work quite well. (See The Gluten-Free Pantry)

Xanthan gum, a natural carbohydrate, stands in for gluten and helps hold the ingredients together so that gluten-free baked goods don’t turn into a pile of crumbs!

Instead of store-bought frozen waffles, keep a supply of homemade gluten-free dairy-free waffles in the freezer for a special treat on hectic weekday mornings. Just thaw the desired number of wedges in the refrigerator overnight (or in the microwave in the morning), pop them in the toaster, and enjoy!

Gluten-Free Dairy-Free Waffles
Makes six 7-inch round waffles

1 1/4 cups brown rice flour
1/3 cup potato starch
2 1/2 tablespoons tapioca flour
3/4 teaspoon xanthan gum
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
3 large eggs, room temperature, well beaten
1 3/4 cups soy or rice milk, room temperature
3 tablespoons canola oil

  1. In 2-quart glass measure, whisk together dry ingredients. In a 1-quart glass measure, whisk together the eggs, nondairy milk and oil. Pour into dry mixture and combine. Let batter rest 5 minutes before using. Spray both upper and lower grids with cooking spray, or apply a little canola oil with a paper towel or pastry brush. Preheat waffle iron.
  2. Follow directions for your waffle maker. If you have the Cuisinart WMR-CA or other 7-inch round model, ladle scant 2/3 cup of batter onto center of waffle iron; spread batter evenly over the grid. Close the lid and bake until the indicator light comes on and the audible tone sounds. Open lid and remove the waffle. Repeat with remaining batter. Transfer cooked waffles to a baking sheet and put in oven to keep warm while baking the remaining batter.

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