Waffles (gluten-free)

Waffles are a great weekend brunch item and very popular in our house. We use this gluten-free recipe to cook up a batch on the weekend, then stick the leftovers in the freezer for an easy mid-week breakfast when we don’t have time to cook.

Ingredients:

• 2 cups rice flour

• 4 tbsp butter, softened

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1 tsp salt

• 2 tbsp sugar

• 3 eggs, beaten

• 2 cups coconut milk (whole fat canned) + 1 tsp lemon juice

Directions:

Preheat your waffle iron on high. In a medium mixing bowl, mix the rice flour, baking soda, baking powder, and salt together. In a large mixing bowl, combine the butter and sugar and then add in the eggs and coconut milk (with lemon juice). Whisk together until well combined. Slowly mix in the dry ingredients to the wet ingredients. Grease your waffle iron and scoop the batter into the waffle iron, approximately 1/2 cup of batter a time, depending on your waffle maker. Grease the waffle iron between each waffle to ensure even browning and that they don’t stick to the waffle iron. This will make approximately 6 large waffles.

Serve them with butter, maple syrup, fresh fruit, or with your favorite waffle toppings.

Recipe adapted from Alton Brown’s Basic Waffle recipe.