Soaked gluten free waffles make a great Saturday morning breakfast or fun weeknight dinner.
My daughter requested waffles the other day. So I added them to our menu.
No problem. I’ve made gluten free waffles before.
1/3 cup tapioca flour
1/4 cup teff flour (or brown rice, buckwheat or amaranth)
1/2 cup smooth, unsweetened applesauce
1 Tbsp. organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt
- Heat and grease a waffle iron.
- In a medium bowl beat the egg white and cream of tartar until stiff peaks form.
- Add the remaining ingredients to the soaked flour and beat (I like to use a hand mixer for this) until well combined (about 2 minutes).
- Fold in the egg white.
- Pour batter onto the waffle iron and allow to fully cook. You can keep the cooked waffles on a cooling rack on a baking sheet in the oven on low heat until all of the waffles are done.
- Serve with real maple syrup, honey, homemade powdered sugar or fruit topping.
- Store leftovers in a seal container in the refrigerator or freezer.
*To reheat wrap the waffles in a damp paper towel. Heat at 350 degrees in an oven or toaster oven for 5 – 8 minutes, until warmed.
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