recipes
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Makes 8 waffles
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Makes 8 waffles
Just like our Buttermilk Waffles, but without the gluten, these are light and crispy.
They are extra decadent when served with fruit and maple syrup.
Nutritional information per waffle:Calories 479 (40% from fat)
carb. 64g
pro. 9g
fat 21g
sat. fat 2g
chol. 50mg
sod. 435mg
calc. 1220mg
fiber 1g
carb. 64g
pro. 9g
fat 21g
sat. fat 2g
chol. 50mg
sod. 435mg
calc. 1220mg
fiber 1g
Ingredients
- 3cups rice flour
- ½cup tapioca starch
- ¼cup milk powder
- ¼cup granulated sugar
- 1tablespoon baking powder
- 1teaspoon kosher salt
- 2½cups buttermilk
- 2large eggs
- 1teaspoon pure vanilla extract
- ⅔cup vegetable oil
Preparation
- 1. Combine dry ingredients in a large mixing
- bowl; whisk until well blended. In either a
- large measuring cup or separate mixing bowl,
- combine the remaining ingredients and whisk
- to combine. Add the liquid ingredients to the
- dry and whisk until almost smooth (some
- lumps are OK).
- 2. Preheat the waffle maker to desired setting.
- 3. Pour a scant cup of batter onto the center of
- the bottom waffle plate. Close the waffle maker
- and turn clockwise to flip. Open the second
- waffle plate and add another scant cup of
- batter onto the center of that plate, close and
- turn clockwise to flip. When the waffles are
- ready, carefully open the waffle maker and
- remove baked waffle. Then turn and open
- the second waffle plate to remove the
- second waffle. Repeat with remaining batter.
- 4. For best results, serve immediately.