Introduction: Gluten Free Waffles/Pancakes

Picture of Gluten Free Waffles/Pancakes
I am having a hard time with this wheat/gluten free diet.  Not that the flavor is bad, it’s not, it the texture of the replacements that just doesn’t quite make it.  Take waffles and pancakes they need to be light and fluffy to be good.  I took the basic pancake recipe from the Betty Crocker’s Cookbook (1974) and made just a couple of changes.  Ohhhhhh, so light and fluffy.  Here is how to do it.

Step 1:

Picture of
Ingredients:
1 cup gluten free all-purpose flour
1 Tbs. sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. Xanthan Gum
1 cup milk (+/-)
2 eggs (separated)
2 Tbs. Oil (I used canola)
Nonstick cooking spray

Step 2:

Picture of
Supplies:
Bowl
Measuring spoons
Liquid measuring cups (1 quart size and 1 cup size)
Dry measuring cups
Hand mixer
Waffle iron or griddle/fry pan
Rubber scraper
Mixing spoons

Step 3:

Picture of
In a bowl, mix all the dry ingredients:  GF flour, sugar, baking powder, soda, salt and Xanthan gum.  Mix them well.

Step 4:

Picture of
Into the two liquid measuring cups divide the two eggs, whites into the large one and yolks into the small one. 

Step 5:

Picture of
Pour milk into the eggs until it measures 1 cup.  Add the 2 Tbs. of oil and stir together well. 

Step 6:

Picture of
Using the hand mixer, beat the egg white until they make stiff peaks. 

Step 7:

Picture of
Pour the milk mixture into the flour mixture and stir well. 

Step 8:

Picture of
Fold in the egg whites.  This will about double the volume of the batter.

Step 9:

Picture of
Now to cook your batter:   Heat up your waffle iron, spray both sides with nonstick cooking spray,

Step 10:

Picture of
and put an over-full ½ cup of the batter on to the iron, close it and cook until the done light comes one. 

Step 11:

Picture of
Remove the waffle, and serve with whatever you like best on waffles.

Step 12:

Picture of
Or, heat a griddle or fry pan that has been, spray it with cooking spray

Step 13:

Picture of
and put a ½ cup of batter in the middle of the pan.  Spread the batter out a little so that it won’t be too thick, and then wait until the most of the bubbles around the edge of the pancake burst and stay open. 

Step 14:

Picture of
Now turn the pancake and cook the other side. 

Step 15:

Picture of
Done!  See how thick and light they are

Step 16:

Picture of
 ohhhhhh how great they both taste.  YUMMMMY!  Enjoy!

Comments

SinAmos (author)2013-09-15

I have made most of my flours from scratch and found tapioca flour for cheap at my local chinese market, but I haven't found a place to locally source xanthan gum or any other gluten replacements. It has been holding me back in my baking since going gluten free. Hmmmmm.

craftknowitall (author)SinAmos2013-09-15

Have you tried Health food stores? Seems to me California would have more there than I have here in Utah. It is pricey, $12 for a one pound package, but you only use 1/2 to 1 tsp per recipe, so I keep it in the fridge, to help it keep longer. I bought mine at the gluten free section of Walmart.

About This Instructable

1,380views

36favorites

License:

Bio: In a valiant attempt to keep myself from dying of boredom, I create.
More by craftknowitall:Crochet Cover Your Wire HangersCrocheted Case for a 7” TabletSimple Knitted Dishcloth
Add instructable to: