Light, Airy Waffle Recipe

[Guest guest]

D-oh!! I meant to add that I sub tapioca flour for the soy in this recipe,

and it works great. ke

>Message: 21

> Date: Mon, 24 Jul 2000 17:11:44 -0400

> From: pmrskizner@...

>Subject: Re: Re waffles, bagels and english muffins

>

>HI,

>I am still looking for a light airy waffle. My son will only eat the

>vans, but it has soy in it. I made the recipe from ' book, but

>it was very dense and he won't eat it. Also, I made english muffins

>yesterday from a company called really great foods. They were ok, but a

>lot of work for a yield of 7 muffins. any other great bagel or english

>muffin recipes?

>Phyllis

My son is also sensitive to soy (actually he falls apart!), and I found

this recipe. I hope your son can eat eggs. The egg whites make it really

light (and better than Van's).

Gluten-Free Recipes:

Belgian Waffles

This light crisp waffle has a strong vanilla flavour and tastes just like

the real thing.

They also freeze well. They have been tested in a Breville Waffle Maker and

work

well.

Makes 6 to 8 waffles.

Ingredients:

1 cup rice flour (white or brown)

1/2 cup soy flour

1/2 cup potato starch

1/2 tsp salt

5 tsp baking powder

1 tbs sugar

1 egg plus 3 egg whites

1/4 cup oil

1-1/2 cups milk

2-1/2 tsp vanilla essence

Method:

Mix together the dry ingredients, set aside.

Put the egg yolk in a bowl and beat together with the oil, milk and

vanilla.

Stir in the dry ingredients until blended.

Beat the 4 egg whites until soft peaks form and fold them gently

into the batter. Do not over-beat.

Cook in a waffle maker or iron.

Note: This recipe comes from The Gluten-Free Gourmet Bakes Bread by Bette

Hagman