Breakfast
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Makes 2¹⁄³ cups batter
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Makes 2¹⁄³ cups batter
Gluten-free flours are becoming more available in grocery stores, but they are rather expensive. Save money and make your own at home. This recipe calls for rice flour, which has a fairly
neutral flavor. Use our guide on page 22 for tips on how to mill your own flours in your blender.
Nutritional information per waffle:Calories 810 (38% from fat) / carb. 106g / pro. 19g / fat 35g / sat. fat 5g / chol. 102mg sod. 1284mg / calc. 259mg / fiber 3g
Ingredients
- 1½ cups rice flour*
- ¼cup tapioca starch
- 2tablespoons milk powder
- 2tablespoons granulated sugar
- 2teaspoons baking powder
- ¾teaspoon kosher salt
- 1cup buttermilk
- 1large egg, lightly beaten
- 2teaspoons pure vanilla extract
- ¼ cup vegetable oil
Preparation
- Put the dry ingredients into the blender jar. Select Speed 3 and press Start. Blend to fully combine, about 10 seconds. Transfer the mixture to a large mixing bowl; reserve.
- Put the buttermilk, egg, vanilla and oil into the blender jar. Select Speed 2 and press Start. Blend for 20 seconds.
- Pour the liquid mixture over the dry ingredients and gently fold with a spatula to just combine.
- Preheat a Cuisinart® Waffle Maker to desired setting. Lightly coat the plates with nonstick cooking spray and pour the recommended amount of batter in the middle of the waffle grid(s). Gently spread to ½ inch from the edge of the waffle plate. Close lid of waffle maker and cook for recommended time. Repeat with remaining batter. For best results, serve immediately.
- Rice flour can be easily made in the Cuisinart® HurricaneTM Pro blender.
See guidelines on how to make your own.