I was good all week, lots of smoothies, exercising, and mindfulness. Today was a treat day. These waffles came out so light and fluffy. They were perfect and delicious and have cemented my confidence in the wonderful combination of white rice flour and tapioca flour–the same combination I use to make my big hit gluten free bread, and more recently gluten free dumplings (both recipes to follow soon).
I’ve modified this recipe from Barefeet in the Kitchen’s Light and Fluffy Buttermilk Waffles – Gluten Free. We don’t drink milk, so I’ve substituted almond milk and was able to make it into buttermilk still! Also, I used a waffle maker, well Keith used it, he’s the pancakes/waffle flipping expert so that’s his turf.
- 1 1/3 cup white rice flour
- 2/3 cup tapioca flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups almond milk, plus 1 1/2 tablespoons white vinegar
- 2 eggs
- 1/2 cup melted butter
- Turn on waffle maker to preheat.
- In a medium bowl whisk together the almond milk and white vinegar, then set aside.
- In a large bowl, combine white rice flour, tapioca flour, baking powder, and salt in a large bowl.
- Add the eggs and butterAlmondmilk to the large bowl with the dry ingredients and mix until smooth batter forms.
- Add the melted butter and mix until smooth.
- Spray the waffle maker before pouring each waffle.
This will make about 6-7 waffles, depending on how large your waffle maker is and how much you fill it up. These a very light and fluffy, don’t be afraid if they look airy, they should come out of the waffle maker easily if cooked long enough.
We really did–sorry no picture, these were devoured.