This summer, a resource and educational website Fourspoonsglutenfreerecipes.com was created for individuals with celiac disease, gluten-sensitivity, and other dietary restrictions . Its vision is to bring happiness back to eating by offering high-quality resources including recipes, cooking videos, in-depth articles, and practical tools. Please check it out!
If you don’t already have a waffle maker, you might think about getting one. One of our readers, Sandra, has sent us this recipe for delectable Belgian waffles. It’s quick, easy and of course, gluten-free.
“I started making these waffles for my teenage son. Soon his friends were starting to invite themselves over for sleepover parties just so they could have my waffles in the morning.”
“They don’t care that they’re gluten-free”, Sandra explains. “Just top them with butter and syrup and they’re fantastic. To make them special, top with yogurt and fresh fruit, or hit it right out of the park with whipping cream.”
Here’s Sandra’s recipe.
- 1 cup rice flour
- 1/2 cup potato starch or corn starch
- 1/4 cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 eggs or or 1/3 cup egg substitute
- 1 and 1/2 cups buttermilk
- 1/4 cup canola oil
- 1/2 teaspoon vanilla
Preheat waffle iron to desired setting. In a large bowl, mix together the flours, starch, baking powder, salt and sugar. In a separate medium bowl, beat the eggs. Add the buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix until well-combined and moistened. Cook according to waffle maker’s directions.
This recipe makes about 3 large Belgian waffles. Serve immediately with your favourite toppings.
To submit your favourite gluten-free recipe, or anything worth posting, send an e-mail to firstname.lastname@example.org.
Ice Cream Cone Recipe
- 1/4 cup butter
- 2 large egg whites
- 3/4 cup sifted sweet rice flour
- 1 cup sifted icing sugar (GF)
- 1/8 tsp. salt
- 1/2 tsp. vanilla
- 1 egg yolk
Melt butter and refrigerate until cool but still liquid.
Beat egg whites with salt until very stiff; gradually and gently fold in dry ingredients.
Add vanilla and egg yolk to melted butter, stirring gently. Add to egg white mixture, stirring with a wire whip until smooth. It should have the consistency of thick pancake batter.
Cook about 90 seconds or until golden brown. Remove and roll into cone, pinching tip to seal.
We have the ice cream cone maker that we lend out to our members. If you are interested call 772-6979.
Brought to you by Life From Scratch
2 1/2 c. gluten free flour mix (I used 1 1/2 c. Brown rice flour and 1/2 c. sorghum flour, ½ c. tapioca)
1 tsp. xanthan gum
1 1/2 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt
1 1/2 tsp. pumpkin pie spice (check to make sure it is GF)
1/4 c. butter, softened (or non-dairy alternative)
1 c. brown sugar
2 large eggs
1 c. unsweetened applesauce (I used homemade)
½ pumpkin puree (not pumpkin pie filling)
1/2 c. water
1 tsp. vanilla extract
1 c. raisins (optional)(I left these out)
Preheat the oven to 350 degrees.
In a small bowl combine the flour and next five ingredients. In your mixing bowl, beat the butter and sugar. Add the eggs and mix. Add the applesauce, pumpkin, water, and vanilla and blend. Add the flour mix and beat just until incorporated. With a large spoon, fold in the raisins.
Scoop into muffin tins, about ¾ full. They do puff up slightly.
Mini muffins: 15-20 mins
Regular muffins: 20-30mins