Post by Loupy on Apr 6, 2018 20:01:09 GMT -7
Gluten Free Overnight Belgian Waffles
From: Lynn @ www.lynnskitchenadventures.com/2017/06/gluten-free-overnight-belgium-waffles.html
What makes this recipe work so well is that the batter sits overnight giving it a sourdough like taste. It is not strong, but it is there slightly. The advantage to that though is that the overnight process helps the texture of the gluten free flours in the final product.
My husband and son, who are not gluten free, loved these waffles. My husband said they were some of the best gluten free waffles that I have made. He also said you couldn’t tell that they were gluten free. That is exactly what I love to hear about a gluten free recipe I converted.
Gluten free can be easy and delicious. And it can be so good that no one will know it is gluten free!
Ingredients:
1/2 cup warm water
1 package active dry yeast
2 teaspoons sugar
2 cups lukewarm milk ( about 90 to 100 degrees)
1/2 cup butter, melted
2 tablespoons honey
1 teaspoon vanilla extract
1 teaspoon salt
1 1/2 cups white rice flour
1/2 cup potato starch
1/3 cup tapioca starch
2 eggs
1/4 teaspoons baking soda
Directions:
The night before:
In a large bowl combine warm water, yeast, and sugar.
Let stand for about 5 minutes or until the yeast dissolves and starts to foam.
Make sure your bowl is large enough because this batter will expand.
Add milk, butter, honey, and vanilla to mixture. Whisk until well combined.
Add salt, rice flour, potato starch, and tapioca starch.
Whisk until combined and batter is fairly smooth.
Cover and let sit overnight on the counter.
In the morning:
Heat waffle maker according to manufactures directions.
Stir batter.
The texture will have changed overnight because the batter separates.
This is normal.
Stir it back together.
Stir in eggs and baking soda until smooth.
Cook waffles according to waffle iron’s manufactures instructions.
Serve with butter, syrup, fruit, or desired toppings.
From: Lynn @ www.lynnskitchenadventures.com/2017/06/gluten-free-overnight-belgium-waffles.html
What makes this recipe work so well is that the batter sits overnight giving it a sourdough like taste. It is not strong, but it is there slightly. The advantage to that though is that the overnight process helps the texture of the gluten free flours in the final product.
My husband and son, who are not gluten free, loved these waffles. My husband said they were some of the best gluten free waffles that I have made. He also said you couldn’t tell that they were gluten free. That is exactly what I love to hear about a gluten free recipe I converted.
Gluten free can be easy and delicious. And it can be so good that no one will know it is gluten free!
Ingredients:
1/2 cup warm water
1 package active dry yeast
2 teaspoons sugar
2 cups lukewarm milk ( about 90 to 100 degrees)
1/2 cup butter, melted
2 tablespoons honey
1 teaspoon vanilla extract
1 teaspoon salt
1 1/2 cups white rice flour
1/2 cup potato starch
1/3 cup tapioca starch
2 eggs
1/4 teaspoons baking soda
Directions:
The night before:
In a large bowl combine warm water, yeast, and sugar.
Let stand for about 5 minutes or until the yeast dissolves and starts to foam.
Make sure your bowl is large enough because this batter will expand.
Add milk, butter, honey, and vanilla to mixture. Whisk until well combined.
Add salt, rice flour, potato starch, and tapioca starch.
Whisk until combined and batter is fairly smooth.
Cover and let sit overnight on the counter.
In the morning:
Heat waffle maker according to manufactures directions.
Stir batter.
The texture will have changed overnight because the batter separates.
This is normal.
Stir it back together.
Stir in eggs and baking soda until smooth.
Cook waffles according to waffle iron’s manufactures instructions.
Serve with butter, syrup, fruit, or desired toppings.
