Blessed by the Potato

Yield: 4-5 waffles

Ingredients:

1/4 c rice flour
1/4 c potato flour
1/2 c corn flour
1 tsp xantham gum
1 tbsp sugar
1.5 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup milk
3 tbsp oil
1 egg

Method:

1. Mix ingredients together, starting by beating the egg, sugar, and oil.
2. Preheat waffle iron (setting 4 of 5). Let batter settle about 5 minutes.
3. Pour batter onto greased waffle iron, spread and let cook.

Comments:

These are gluten-free alternatives to belgian waffles. I’m still experimenting with this recipe, at the moment I’m tempted to add a second egg. It does require a bit more milk than regular waffles, and you may need a bit more than I’ve indicated here — otherwise the “batter” tends to look more like “paste”. Also, be sure to cook them a little bit longer than you would for regular waffles. I’m not sure if it’s because the batter starts out more yellow than wheat waffles, or if it just needs to cook more, but where I usually consider a waffle perfect when it’s lightly golden brown, these should be well into the full brown stage before eating. Other than that, they’re nearly indistinguishable from their conventional brethern — a victory for gluten free cooking!