Hint: make the blackberry sauce first & set in fridge so flavours can mingle.... mingling is good. for the gluten-free, rice-free version, click here.
Preheat waffle iron to 350F.
Stir dry ingredients together in medium bowl:
1/2 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1 Tbsp sugar
1 tsp salt
4 tsp baking powder
8 Tbsp gently melted butter
1 1/3 cup soy milk
6 eggs (separated)
Beat egg whites until they hold their shape, but aren't stiff yet. Set aside.
Mix egg yolks with soy milk & melted butter in large mixing bowl. Beat until well mixed. Add dry ingredients and mix just until blended. Carefully fold in the beaten egg whites just until it makes the batter light and airy, but you don't see huge clumps of egg white.
Pour onto your waffle iron with a half-cup measure on each side & cook until browned.
*If you want to use this recipe for gluten-free pancakes, you can reduce the eggs and butter if you like. Also, I usually add a 1/2 cup of blueberries or other fruit like chopped apples to pancakes.
Ultimate Blackberry Sauce3 cups fresh or frozen (then defrosted) blackberries
2 Tbsp red currant jelly
1/4 cup icing sugar (in Canada icing sugar is gluten-free)
2 Tbsp brandy or orange liqueur (optional)
Frozen blackberries that have been defrosted are the easiest to strain, but fresh works too, but you may want to puree them in a blender first. Strain the berries through a metal sieve with a big spoon to smush (technical term) them through. Blend with the jelly, sugar and liqueur. Cover & chill.
(The second, and much easier method for this recipe is for those people who don't mind all the seeds: put all the ingredients in the blender or food processor. Blend until smooth. Cover &chill.)
This recipe is also delicious using raspberries mixed with the blackberries.
This recipe for blackberry sauce is originally by Kathy Bowes from the recipe book: Blackberries: Recipes from Powell River. Published for the Powell River & Region Transition House Society