Yum... Diary Free/Gluten Free "Buttermilk" Waffles
My children LOVE waffles, as most kids do! This is a lovely recipe that makes light and fluffy waffles. Inspiration came from Martha Stewart, and I modified it to fit our needs. These are great with pure grade B maple syrup and organic blueberries or strawberries.
- 8 tablespoons of Earth Balance buttery spread, plus more for waffle iron
- 2 cups Hodgkin's Mill rice flour (available at Kroger)
- 1/4 cup coconut sugar (optional) (you can also use 1/2 tsp of non-bitter stevia)
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 3 large eggs*, separated, room temperature
- 2 cups "buttermilk", room temperature (I used organic unsweetened soy milk and added 1 TBLS of apple cider vinegar. Let sit for 7-10 mins and it will curdle into a "buttermilk". Feel free to use almond or rice or coconut milk as well)
- 1 teaspoon pure vanilla extract
Grease waffle iron with a small amount of melted earth balance buttery spread, and heat. In a large bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, whisk together egg yolks, "buttermilk", melted earth balance buttery spread, and vanilla. Pour into dry mixture, and combine.
In a medium bowl, beat egg whites until stiff but not dry. Fold whites into batter.
Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.
Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.
* if you cannot eat eggs, I have made this recipe with egg replacers.