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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Breakfast

Breakfast Waffles (Gluten-Free)

| Breakfast Recipes These waffles are surprisingly good for a gluten-free recipe. They are similar to the breakfast waffles made with wheat flour except the flour is replaced with Wheat-Free Baking Mix. They are simple and predictable to make. The batter can be made in about 15 minutes, so they are suitable as a last-minute addition to a breakfast. They are made fluffy by beating the egg whites separately and folding them in as the last step. The amount of milk is tailored to Red Mill Wheat Free Biscuit & Baking Mix" which is a blend of non-wheat flours and some gluten-free binders. You could

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 3 eggs, separated
  • 1¾ cups (420 ml) milk
  • ½ lb (225 g) Wheat-Free Baking Mix
  • 2 teaspoons baking powder
  • 3 teaspoons granulated sugar
  • ½ teaspoon salt
  • ¼ cup (2 oz) vegetable oil

Method

  1. Mix egg yolks and milk.
  2. Add the wheat-free baking mix, baking powder, sugar, salt and mix well.
  3. Add the oil.
  4. Beat the egg whites until stiff and then fold into the batter.
  5. Preheat a waffle iron.
  6. Ladle a scoop of batter into the waffle iron, and cook until browned and cooked through.
  7. Remove waffle and repeat cooking process with remaining batter.