These days I feel like I'm a whole mix of things when it comes to what I'm eating. Or not eating.
For a whole year I was gluten-free and let me tell ya, I've never felt better. I am NOT trying to convince the world that gluten is bad or that everyone needs to not eat it. I am not a celiac, but I do think I'm sensitive to it. When I'm off gluten I feel like my energy just sky rockets and I can think clearly. The summer leading up to me going off gluten was a miserable one. I was constantly tired and it felt like I had fog in my head. It may sound silly to you, but I'm serious. My muscles and my body was just plain lethargic and I couldn't seem to shake it. Every morning I just felt like I could hardly muster up the energy to make breakfast let alone keep up with two kids and a growing farm. And my head, oh I hardly could think! I literally felt like I had thick fog floating around in my brain and just felt dull. You know what I mean?
My hubby and I met up with a naturopath later that Fall and she took us off gluten. I about died when she told me that I needed to be off of it for two months!!! If you know me at all you know that I LOVE bread. I could eat it for breakfast, snack, lunch, snack, and dinner...snack? Ha ha, I think you get it. So pretty much for the first week I thought I was starving, but I eventually got over it and decided to move on. After a short while, I felt so much better that I just decided to stay of gluten for longer than prescribed.
In the first few weeks I was doing a lot of research on gluten and it's affects on certain people. I also was looking up recipe's and had an issue with a lot of them. Gluten-free doesn't mean your eating healthy, OOOOHHHH no. There are so many flours, additives, and junk in the gluten-free world and it totally caught me off guard. Can you say Xantham gum? Yuck!
(Seriously people, read the link that I gave you. Information is power and I surely don't want to eat anything that causes black rot. Ahem.)
So being the I-want-to-cook-everything-from-scratch person that I am, I decided that I would try to convert my favorite recipes myself. With no added anything.
I tried a few flours, but honestly wasn't impressed.
What I found to be a great alternative for a lot of my recipe's was rice flour (affiliate link). It makes really good cornbread (recipe later) and the best pancakes and waffles. I actually think this recipe is better with the rice flour than it was with wheat. Score!
So without further ado, here's the recipe. If you try it out please let me know what you think!
The Best Gluten-Free Waffles
Recipe Type: Breakfast
Here's the best gluten-free waffles...ever.
- 1 1/2 cups rice flour
- 2 eggs
- 1 1/2 cups kefir (or you could do buttermilk, milk, or do 1 cup buttermilk with 1/2 reg. milk)
- 1 Tbsp maple syrup
- 1 tsp vanilla
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- Mix all ingredients in a bowl.
- If making waffles, heat up your waffle iron while your mixing up ingredients.
- Grease your waffle iron with butter and put the same amount of batter in as you would wheat waffles. In my waffle iron, I do about 1/2 cup batter.
- Cook waffles as long as you would your regular waffle batter. (This recipe converts so easily when it comes to cooking. It's pretty much the same as your regular batter.)
- If your going to make pancakes, heat up your cast iron skillet to medium heat, add tallow, coconut oil, or butter and cook evenly on both sides. These pancakes bubble like your regular ones do.
This recipe is great for waffles or pancakes. I hope you enjoy these as much as I do!
I have gluten sensitivities as well!! Thank you for posting this, can't wait to try it!ReplyDelete
Just made the waffles for dinner tonight. They really are the best gluten free waffles! Way better than the gluten free waffle mixes in the store! Thanks so much and my gf husband thanks you!ReplyDelete
I'm so happy to hear that! My family LOVES them and I don't feel like we're missing out one bit with this recipe. :)ReplyDelete