Wednesday, June 2, 2010

GF Belgium Waffles



Free of : Gluten, Corn, Soy, Dairy, Egg

     A waffle recipe is something that most people have in their recipe box.  I am no exception.  I have not developed my own recipe, but I have found one that all but two of my kids enjoy.  My goal is to find one that every one enjoys, but for now this is the one that I use to make Belgian Waffles.   I have made alterations to this recipe because of dairy, and egg allergies.  The original recipe can be found http://glutenfreecooking.about.com/od/breakfast/r/GFBeliganWaffle.htm  by Teri Gruss.  Sorry, they won't allow me to reprint it.


   My alterations to the above recipe:
  •        instead of 1/2 cup of butter, 1/2 cup of oil
  •        instead of 2 eggs, the equivalent of 2 Ener-G egg replacer (3tsp egg powder +4 Tbsp warm water); add the eggs in after the yeast has finished getting bubbly. 
  •        instead of 2 cups of Gluten Free Pantry Favorite Sandwich Bread Mix, I used my favorite All Purpose Flour Mix Recipe from Fourchickens.blogspot.com.  

 This recipe is one that you keep at room temperature overnight.  I have done the over night thing, but more often, I make my batter at lunch time and serve it up for dinner four hours later.  I mix it up in a 16 cup batter bowl, because this recipe does expand beyond an 8 cup mixing bowl.  


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