Thursday, November 17, 2011

Gluten Free Buttermilk Waffles using C4C flour - yeast free

      This recipe is the waffle recipe I grew up on.  I have fond memories of my mother baking these for breakfast on special occasions.  The recipe comes from the first edition Ladies Home Journal cookbook.  It was one of my mother's first cookbooks from when she got married.  I still remember the cookbook because of the red fabric binding with gold lettering.  I remember when I learned to cook that I used this cookbook often to make these waffles. 
     These waffles taste just the same as I remember!  

3 eggs
2 cups buttermilk
1-1/2 cup C4C flour
1/2 tsp salt
1Tbsp baking powder
1/2 tsp baking soda
6 Tbsp oil

Separate the eggs and beat the yolks until thick. 
Add the buttermilk and mix until blended.

In a bowl mix together the flour, salt, baking powder, and baking soda.

Add the yolk mixture and beat until smooth.  The batter was elastic like.

Mix in the oil into the batter.

Beat your egg whites until they form stiff peaks.

Fold the egg whites into the batter.

Once the egg whites are fully incorporated....

Place batter on a heated waffle iron.  I had to spread my batter on the iron.
Cook until done and serve hot!

Makes about seven belgium waffles.

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