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.
- 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 🙂
Separate egg yolks from egg whites and place in bowls. Beat egg whites with hand mixer until fluffy.
Mix dry ingredients in large bowl (Tapioca Flour, Rice Flour, Baking Powder, Salt, Sugar).
Add egg yolks, vanilla extract, buttermilk and butter to dry ingredients. Beat with hand mixer, add small amounts of buttermilk to achieve proper consistency.
Fold in egg whites with spatula (do not use mixer) until blended, making a light and fluffy batter.
Cook in waffle iron until golden brown.
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.