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.