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:

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:

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:

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

Step 4:

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

Step 5:

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

Step 6:

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

Step 7:

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

Step 8:

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

Step 9:

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

Step 10:

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:

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

Step 12:

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

Step 13:

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.