Savory G-Free Waffles Recipe

The flour blend used for these crispy waffles includes a bit of cornmeal for flavor and texture. If you cannot use cornmeal, substitute your preferred grainy flour choice. (Changing flours may effect texture.)

You'll need:

1 cup sorghum flour
1/4 cup rice or millet flour
1/4 cup corn meal
1/2 cup potato starch
1/4 cup tapioca flour/starch
1 teaspoon sea salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons xanthan gum
1 tablespoon dried Italian herbs
1/2 teaspoon garlic powder
1 teaspoon minced onion
Ener-G Egg Replacer for two eggs mixed with warm water
1/4 cup light olive oil
Enough fresh water to thin the batter- about 1 1/2 cups

Prepare your waffle iron. I used a Forman Grilleration grill; it has two large rectangle waffle iron inserts.

Mix the rice flour, cornmeal, potato starch, tapioca flour, sea salt, baking soda, baking powder and xanthan gum. Add the herbs, garlic and onion; stir together.

Mix up the egg replacer; add it to the dry ingredients, along with the oil; stir a bit and start adding water a little at a time to create a pancake/waffle style batter. The batter needs to be pourable, but not too thin.

Spoon the batter onto the waffle iron and spread it a bit; close and cook according to your waffle iron manufacturer's instruction, until the waffles are golden and crispy.

Cool on a wire rack- they will get even crispier as they cool.

Makes about 8 large waffles.

Use the waffles for Crunchy Gluten-Free Breadcrumbz, or make panini-style grilled sandwiches.