Recipe: Gluten-Free Waffles | KCET
Recipe: Gluten-Free Waffles
Last week we presented you with some absolutely delectable gluten-free French toast, and it was just so good we decided to seek out other gluten-free baking recipes. This first one, from America's Test Kitchen, creates Belgian waffles out of a mix of gluten-free ingredients. The recipe for their standard flour mix is included; below the recipe are some recommended store-bought options. Have at it!
America's Test Kitchen Gluten-Free Flour Blend
Makes 42 ounces (about 9 1/3 cups)
Be sure to use potato starch, not potato flour. Tapioca starch is also sold as tapioca flour; they are interchangeable.
24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (1 1/3 cups) potato starch
3 ounces (3/4 cup) tapioca starch
3/4 ounce (3 tablespoons) nonfat milk powder
Makes five 7"?inch Belgian waffles
12 ounces (2 2/3 cups) ATK Gluten-Free Flour Blend
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups buttermilk (or, 1/2 cup milk mixed with 1 1/4 cups yogurt)
3 large eggs
4 tablespoons unsalted butter, melted and cooled
Heat waffle iron according to manufacturer's instructions.
Whisk flour blend, sugar, salt, and baking soda together in medium bowl. In separate bowl, whisk buttermilk, eggs, and melted butter until combined. Whisk buttermilk mixture into flour mixture thoroughly until batter has thickened and no lumps remain, about 1 minute (batter will be thick).
Bake waffles according to manufacturer's instructions (use about 1/3 cup batter for 7"?inch round iron and generous 3/4 cup for Belgian waffle iron). Repeat with remaining batter. Serve immediately.
Gluten-Free Flour Substitution
King Arthur Gluten-Free Multi-Purpose Flour
12 ounces = 1 2/3 cups plus 1/2 cup
Bob's Red Mill GF All-Purpose Baking Flour
12 ounces = 2 1/4 cups plus 2 tablespoons
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