Low salicylates, low amines, low glutamates, gluten free, dairy free (check ghee is suitable). FAILSAFE, suitable for RPAH elimination diet.
Waffles!!! Need I say more? Everyone in our home, regardless of age, LOVES waffles! I created this recipe by accident, perfect first time, despite just throwing a bit of this & that in. Have made numerous times since & have to say, the BEST thing about this recipe is it makes perfect waffles every time, fluffy inside, crispy outside, super yummy & they don’t stick! Even the gluten-junkie of our family loves them!
Ingredients
- 230g rice
- 70g potato flour
- 70g arrowroot flour
- 90g sorghum flour
- 400ml rice milk
- 3/4 tsp psyllium husk
- 2 eggs (if you can’t have eggs, try adding another 1/2 tsp psyllium husk, mixed and soaked in extra 2T milk)
- 90g ghee
- 1 T rice malt syrup
- 15g baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Turn on waffle iron so can pre-heat while making waffle mixture.
In a medium sized jug/bowl, add psyllium husk to rice milk & let stand.
Add rice to dry Thermomix bowl & mill for 90 seconds, sp 9. Scrape down. Mill for further 1 minute, sp 9 to get extra fine. Add remaining flours & combine 10 sec, sp 4. Remove & set aside. Add eggs to Thermomix bowl. Whizz on sp 9 for 15-20 seconds. Add all remaining ingredients, including flours & milk mixture. Combine 10sec, sp 4. Scrape down sides. Mix further 10sec, sp 4.
Lightly grease waffle iron with extra ghee. Pour onto iron & cook. ENJOY with sliced bananas (mod amines) & maple syrup or your favourite FS topping!
Fluffy inside, crispy on the outside! Gut friendly & YUMMY-licious Waffles for a special weekend breakfast!
Note: You can substitute for your own mix of gluten free flours if you prefer, though I do find this to be a good blend for this recipe. If you have a fussy gluten junkie in your home who doesn’t like the hint of taste of sorghum flour in them, you can omit & increase the amount of potato & arrowroot flours, or use cornflour as a substitute, which will give a more neutral taste than the sorghum.
You’ll also notice that my recipes don’t contain tapioca flour, guar gum or xantham gum as we react to these, but if you can tolerate, you’re welcome to substitute. If using gums, you can leave out the psyllium husk.
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The Truthful Kitchen 