Gluten free waffle recipe

There are very few wheat flour recipes that I've been able to take and transform easily into a gluten free option, but lucky for us this is one of them! I just took Better Homes & Gardens traditional waffle recipe (page 88 in the classic red & white gingham book) and with a few tweaks over the years, turned it gluten free!

I'm so glad this recipe makes up easily as Sunday nights are now waffle night in our house, with bacon or sausage & smoothies. It's a favorite for our boys & it's an easy dinner option. Try them out this Sunday night!

1 3/4 all purpose gluten free blend ( I make my own gluten free blend. 1 cup sorghum flour, 1 cup tapioca flour or starch, 1 cup rice flour and 1/2 tbsp. xanthum gum. You can multiply this add needed for an all purpose stash to have on hand.)

1/2 tbsp. baking powder

2 eggs

2- 2 1/2 cups milk (any kind of milk will do)

1/2 cup olive oil


Mix ingredients in a bowl using a whisk (if you use something else, it might make the batter clumpy). Add more milk depending on how the initial consistency comes out. You don't want it too thick or the waffles will be too puffy. If you need to, you can add more than 2 1/2 cups of milk, you want the end texture smooth but not too runny.

Grease waffle iron & add 1/2 cup of batter. When fully cooked, remove & enjoy!

I like to add butter & fruit or peanut butter and maybe unsweetened cocoa powder for a richer flavor. Or feel free to douse them in maple syrup. Whatever you, enjoy!!

Rachel

Cinnamon gluten free graham crackers, yes please!

In my efforts to reduce how much processed food we eat, I made some cinnamon gluten free graham crackers yesterday. I had many people asking for the recipe after I posted the picture of the final product on FaceBook & Instagram, so here it is for everyone to enjoy! Click here for the original recipe. I am typing my own recipe up myself for two reasons, 1. so you don't have to do the conversions like I do and 2. because my oldest asked for cinnamon graham crackers & I'm adding that bit I did to my recipe.

These are a huge hit in our house! Boyd said 'These are the best ever!' And Ian & I put strawberries & whipped cream over the top for a dessert, it was great!

1 1/2 cups brown rice flour
2 tbsp. corn starch
5 tbsp. brown sugar
1 tsp. baking powder
1/2 tsp. salt

5 tbsp. cold butter
6 tbsp. milk
3 tbsp. honey

For cinnamon topping (optional)
2 tbsp. butter, melted
2 tsp. sugar
1/4 tsp. cinnamon

Preheat over to 350.
In a bowl (the original recipe calls for a food processor but I don't have one), mix dry ingredients.
Cut up butter into small 1/2 inch size pieces and add to dry ingredients. Use a pastry blender to mix butter into dry ingredients until butter is pea size. (the original recipe calls for doing all the mixing in the food processor)
Add the milk & honey & mix until a dough consistency.
Dump the dough onto a piece of parchment paper, using a second piece of parchment paper on top of dough, roll out dough with a rolling pin until it reaches a cracker thick.
Remove the top piece of parchment paper & add the dough, still on the bottom piece of parchment paper, onto cookie sheet.
Refrigerate for 10 minutes.
Remove dough from refrigerator, using a pastry cutter cut into cracker sizes desired. Use a fork to put 'dimples' into the dough.

To add cinnamon topping
Add cinnamon & sugar to melted butter, mix.
Brush butter mixture on top of the dough.

Bake for 9  minutes, rotate cookie sheet & bake for 9-11 minutes more, depending on how crunchy you want your crackers.
Let crackers completely cool on a rack before you break them up.



Please let me know how they turned out for you!

Enjoy,
Rachel