Wheat Free Waffles

Wheat free waffles are a breakfast favorite at our house, in fact, my husband makes a batch nearly every Saturday morning! Not only are these waffles wheat/gluten free but they are also free of egg and dairy (and soy if you use rice milk). We always store the leftovers in an airtight container and freeze them for future breakfasts. They heat up nicely in the microwave or in the toaster.

Wheat Free Waffles

I originally used the Allergy Free Pancakes recipe but discovered that adding some rice protein powder yielded a lighter, fluffier waffle. We make these in a Belgian waffle maker but you could use a regular waffle maker, too.

If you want to dress up your waffle like we did in the photo, try Rich Whip (the whipped cream substitute) and strawberries with real maple syrup. Yum!

Ingredients:

2 cups wheat-free all purpose flour blend
2 tablespoons rice protein powder
2 teaspoons baking powder
2 tablespoons granulated sugar
3 tablespoons canola oil
1 tablespoon distilled vinegar
2 cups soy milk OR 1-1/2 cups rice milk
1 teaspoon vanilla

Directions:

1) Combine the flour, protein powder, baking powder and sugar in a mixing bowl. Add the vinegar, oil, milk and vanilla; mix well. If using rice milk, start with 1-1/2 cups and add more if mixture is too thick.

2) Preheat waffle iron and coat with cooking spray. Pour enough batter to fill the wells and cook according to manufacturer instructions. Serve warm and/or store leftovers in an airtight container and freeze for future use. Makes 4 Belgian waffles.

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