Recently I have been diagnosed with Celiac Disease which is an autoimmune disorder of the small intestine that is triggered by gluten (which happens to be in almost everything).
So like many others out there with a gluten intolerance I am constantly on the hunt
for good gluten free recipes.
Going gluten free is a lot easier when you can still make your favorite foods and actually have them taste good. My go to breakfast food are waffles and my Father-in-Law had given me this to die for recipe which I find tastes better than any regular wheat waffles.
Ingredients:
- 1 Cup Tapioca Flour
- 2 Cups White Rice Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 3 Tbsp Sugar
- 1 tsp Vanilla Extract
- 4 Eggs
- 1 1/2 sticks Butter Softened (3/4 Cup)
- 3 Cups Buttermilk
*My waffle batch is a double batch so it will appear larger- I like to make a lot and freeze them 🙂
Step 1:
Separate egg yolks from egg whites and place in bowls. Beat egg whites with hand mixer until fluffy.
Step 2:
Mix dry ingredients in large bowl (Tapioca Flour, Rice Flour, Baking Powder, Salt, Sugar).
Step 3:
Add egg yolks, vanilla extract, buttermilk and butter to dry ingredients. Beat with hand mixer, add small amounts of buttermilk to achieve proper consistency.
Step 4:
Fold in egg whites with spatula (do not use mixer) until blended, making a light and fluffy batter.
Step 5:
Cook in waffle iron until golden brown.
Step 6:
Once the waffle finishes cooking place on drying rack and enjoy! If you are freezing them, place in ziplock bag after cooling for a few minutes and store in freezer. To reheat microwave for about 30 seconds and than toast until done.
Kristin Hanson
I've been a diagnosed celiac for 13 years and my Dad has been diagnosed for over 20. The best cookbook by far is America's Test Kitchen "The How Can It Be Gluten Free Cookbook". It's a complete game changer. ATK went through the chemical make up of gluten and then came up with gf flour blends that mimic it. The result is baked goods that taste pretty darn close to the real
Morgan@shwinandshwin
Thanks, Ill have to get that cookbook. I thought it would be a lot harder to go gluten free but there are so many good recipes out there now and its been great getting to know others with Celiac as well.
Morgan@shwinandshwin
Just a quick update: I apologize if you already tried the recipe, I realized the amount of butter was for a double batch, I have since corrected the amount.
Joansy W
Thanks for the great recipe! My sister also has celiac disease, and I have an intolerance that really isn't bad at all. I am always looking for good gf recipes to share and to use! It is so great to find recipes that taste close to the real thing! 🙂
Morgan@shwinandshwin
I know I'm always trying to find recipes that taste just as good as the real thing, hope you and your sister enjoy it!
Morgan@shwinandshwin
Just a quick update: I apologize if you already tried the recipe, I realized the amount of butter was for a double batch, I have since corrected the amount.
Nancy Sue
Looks like a great recipe. I have celiac and now am getting sensitive to corn! What??!!! THis recipe is great….no corn in it too!! Thank you for sharing!
Morgan@shwinandshwin
Just a quick update: I apologize if you already tried the recipe, I realized the amount of butter was for a double batch, I have since corrected the amount.
Morgan@shwinandshwin
Oh man, no corn either! Ill keep my eye out for corn free recipes as well 🙂
D-Mama
about a year ago I noticed that gluten was affects my body badly as well. So I cut it from my diet. Here are some of my gluten free recipes if you want to check them out. http://www.mommawhatchadoin.com/category/food/gluten-free/
Morgan@shwinandshwin
Thanks! I will definitely check those out, thanks for sharing.
Laura
Sounds delicious! And now for a totally unsolicited recipe. Best brownie recipe: 1/2 c. butter or margarine (kinda half melted), 1 c. sugar, 1/2 c. cocoa, 1/2 c. flour or substitute (I prefer Bob's Red Mill brown rice flour), 1/2 c. semi-sweet choc. chips (Guittard brand is gluten free), 2 eggs. 8×8 or 9×9 pan. 325 degrees for 40-50 minutes.
Morgan@shwinandshwin
Ooo, I'll have to make those! Thanks!
Morgan@shwinandshwin
Just a quick update: I apologize if you already tried the recipe, I realized the amount of butter was for a double batch, I have since corrected the amount.
Tena
Although I am not gluten-senstive, I do try to limit my carb intake. I found this site: http://yourlighterside.com/ and have loved the breadth and variety of the recipes on there. My favorite recipes are the ones that use cauliflower instead of rice, potatoes, flour, etc. They are quite good!
Morgan@shwinandshwin
Thanks! I'll have to try some out . My mom used to make a pizza crust from cauliflower that I absolutely loved