Gluten Free Waffles

photo 1 photo 2

What a way to start out a new year!    I took a close up so you could somewhat see the crispy outer crust that had a tender delicious inside.   It may have been the new Belgian waffle maker, the love put into it by the chef (aka husband) or that it was a special occasion (happy birthday daughter), yes it could have been a mix of all of that but I give most of the credit to the flour and the creator of the recipe.

9 years ago when we were diagnosed with celiac disease (bless his heart for being such a crucial part of us staying healthy) my husband found Tom Sawyer flour.  Ever since Tom has been a part of our every day life, every holiday, every special occasion, and will even be the star of an upcoming wedding!   I wish I could shake his hand and give him a hug for helping us maintain our usual foods.    We had a non gluten-free eater over for breakfast and he agreed just like the many other testimonies I have on our cooking that you couldn’t tell it was gluten-free.  I had to laugh when he actually asked if they were because he wasn’t convinced they were gluten-free since they tasted so normal.   I get the same review on the sweets I take to bible study and meetings.   I can’t say enough about this flour.

So here it is, you simply have to try it out for yourself.

*Remember that if you have an automatic cooker that has a light that comes on you have to keep it in a few seconds longer, or so that is my experience to get just the right crispness on the outside.  If you take it out right when the light flashes you will have a softer outer crust and therefore you will get that GF texture of the flours.

Recipe by Tom Sawyer
NOTE: Read all labels to insure that all ingredients are gluten-free.
Pancakes or Waffles
2 cups TOM SAWYER Gluten Free Flour
3 t Gluten Free Baking Powder
½ t Salt
Place dry ingredients in mixing bowl, mix well and set aside
In separate bowl, place
2 ea Fresh eggs (beat well) or Liquid egg substitute
2 T Vegetable oil
1 t Gluten Free Vinegar (apple, wine, or rice vinegar)
2 cups plus 3 T Milk
or other substitute
Add wet ingredients to the dry ingredients
and mix well. The amount of milk or liquid
may be varied by a small amount to produce the desired thickness of the pancake.
Slightly more liquid will produce a thinner pancake and less liquid will produce a thicker
pancake. Spoon or pour the batter onto the griddle and bake until done (a nice golden
brown color).
Add extra liquid one tablespoon at a time and mix well each time.
NOTE: Waffles may also be made from the above recipe, however for extra special
waffles change the procedures as follows:
Sift the flour before mixing the dry ingredients.
Separate the eggs and beat the egg whites until firm, add 2 T sugar and beat until stiff and
set aside.
Mix the wet ingredients as
above using only egg yolks.
Fold the egg whites into the batter very gently, but mix well.
Pour or spoon into waffle iron and cook until done
Print Friendly, PDF & Email

Leave a Reply

WordPress Anti-Spam by WP-SpamShield