I received a newsletter the other day from www.eatingwithfoodallergies.com and it is full of great information. In accordance with the summer eating, I think the following recipe may come in handy. As for us, we eat much better breakfasts in the summer since we have more than a few minutes of rushing before rushing to the school bus.
The site also has plenty of information on the top 8 allergens, food finds, away from home and continually added recipes. You can even add your own favorite allergy safe recipe. I have subscribed to the newsletter and enjoy it without my inbox being bombarded. There is more to eating safely with food allergies, you need to eat healthfully, too and this site can offer you help. Check the site out, it may be one you will return to over and over. Now here’s the waffle recipe:
Wheat free waffles:
Not only are these waffles wheat/gluten free but they are also free of egg and dairy (and soy if you use rice milk). You can store the leftovers in an airtight container and freeze them for future breakfasts. They heat up nicely in the microwave or in the toaster.
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, try Rich Whip (the whipped cream substitute) and strawberries with real maple syrup. Yum!
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
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.