my friend Melanie is coming over for waffles and not only is she sensitive to wheat gluten, she can't eat rice either. So we came up with this variation on the waffle recipe, and it is BETTER than before! (hint: make the sauce first so it can be cooling while the waffles are cooking)
Waffles with Blueberry Sauce
Waffle Dry ingredients (sifted together)
2 cups gluten & rice free flour (see recipe below*)
1 Tbsp sugar
1 tsp salt
4 tsp Baking powder
1/2 cup butter (melted over low heat)
6 egg yolks
1 cup vanilla soy milk
6 egg whites (beaten until just stiff)
Heat waffle iron to 350F.
Mix the dry ingredients and set aside.
Mix egg yolks & soy milk, add melted butter. Stir in dry ingredients.
Fold in beaten egg whites.
Each waffle iron is different, but ours can cook about one cup of batter at a time. Cook until golden and serve with blueberry sauce. (see below**)
*Gluten-free & Rice-free flour mix:
1 cup flax meal
1 cup coconut flour
1 cup corn flour
1 cup gar-fava Flour (garbanzo & fava bean flour mix)
3 cups sorghum flour
3 cups tapioca starch
2 cups potato starch
1 cup corn starch
Sift ingredients together and store in cool dark spot.
2 cups blueberries (smushed)
1/2 cup sugar
1/2 tsp salt
1 Tbsp lemon juice
1/2 tsp vanilla (added at end)
Stir blueberries, sugar, salt and lemon juice into saucepan and heat to boiling. cook one minute. Add vanilla.
I love this chilled just a bit before putting on the waffles! delicious!