I didn’t make waffles before being diagnosed with celiac disease, and I didn’t think about making them gluten-free until son #3 recently asked if I could. As a result, I received a Krups Belgian Waffle Maker for Christmas. It makes four waffles at a time which I decided would be best for our family of five.
I looked over several recipes and ended up modifying this recipe from RecipeZaar. I doubled the recipe as well as made some changes. My recipe made almost 16 rectangular Belgian waffles. They were light and fluffy and quite a treat to eat. We’re looking forward to more of them!
- 1 cup brown rice flour
- 1 cup sorghum flour
- 1 cup potato starch
- ½ cup tapioca starch
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon xanthan gum
- 3 cups sour milk
- ½ cup oil
- 4 eggs
- Combine the flours, starches, baking powder, salt, sugar, and xanthan gum in a large bowl.
- In a medium sized bowl combine the milk, oil and eggs. To make sour milk add 1 Tablespoon vinegar or lemon juice per cup of milk and let sit a few minutes.
- Add the wet ingredients to the dry ingredients and whisk together. Batter can be slightly lumpy.
- Pour onto a hot waffle maker. For large Belgian waffles, I cooked them 5 minutes.
- Remove and top with syrup, fruit, and/or whipped cream.