Crispy Waffles

Okay, I have a waffle recipe, and it's good.  But I have found that it just isn't as light and crispy as I want a waffle to be. So, I went recipe hunting to figure out how to make a better waffle and I found this recipe.  After converting it for our diets, it worked out fantastic...my boys are begging for waffles now.  I have a corn sensitivity, but don't have issues with corn starch, if you have issues with corn starch you could use tapioca starch (it will be a slightly chewier waffle), potato starch, or arrowroot powder in place of the corn starch.  Also, I've made this using eggs and using flax eggs (I use this method) and they both turn out fantastic, so it's very easy to make these egg-free and vegan, as well.

Light and Crispy Waffles
2 cups non-dairy milk
1 tablespoon lemon juice
2/3 cup oil of choice (canola, grapeseed, coconut, etc)
2 eggs or 2 flax eggs
1 tablespoon honey, maple syrup, or agave nectar
2 teaspoons vanilla
1 1/2 cups GF flour blend
1/2 cup corn starch or starch of choice
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt


Directions
In a small bowl combine the dairy-free milk and the lemon juice and allow to sit for 10 minutes.  If you are making a flax egg, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water in a bowl and allow it to sit for 5-10 minutes. Combine the wet ingredients together.

In a separate bowl mix together the dry ingredients, and pour in the wet ingredients.  Whisk together to remove any lumps.

Cook in a preheated waffle maker, until browned and crisp. You do not need to grease the waffle maker with this recipe. (Follow the manufacturers directions).

Makes about eight 8" waffles.


This post was shared on Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Allergy Friendly Lunchbox Love, Gluten Free Fridays, and Whole Food Fridays.