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One thing that we’ve learned from traveling around the country (or at least the southern section of it) is that the availability of gluten free flours and mixes varies widely. Lately we’ve been in areas where the selection is limited to Gluten Free Bisquick and GF Betty Crocker mixes. I’m thankful that we have those available, but I don’t love these mixes. So, I’ve started tweaking them =)
For the past few weeks we’ve been staying at the farmhouse where we lived for seven months last year, and where most of my specialty kitchen equipment is in storage. While we were there, we pulled out the waffle maker and enjoyed a modified version of our favorite GF waffle recipe.
I know there’s a ton of butter in this recipe. Waffles are a special treat in our house, not a daily occurrence, so we go all out when we do make them! If you’re dairy-free, I highly recommend Earth Balance Buttery Sticks for this recipe. If you just absolutely can’t have that much fat, you can lower the fat down to 2 Tbsp…I wouldn’t, but you can.
1 3/4 c. Gluten Free Bisquick
8 oz. butter (2 sticks), melted
3 eggs, beaten
1 c. water
Melt the butter over low heat in a sauce pan and set aside to cool a bit. You don’t want it to cook your eggs! While the butter is cooling, measure out the other ingredients into a large mixing bowl and turn on your waffle iron to preheat. Mix the bisquick, eggs and water together and then stir in the melted butter.
Once your waffle iron is hot, scoop some batter (I use about 1/2 c. batter) onto the iron and cook until the waffles have stopped steaming. Serve with maple syrup or a nice big smear of Nutella =)
This recipe has been brought to you by the Gluten Free Cooking School.
Be sure to visit www.GlutenFreeCookingSchool.com for more great recipes and information about Gluten-free living!