August 4, 2008


I hate spending money, but I keep wanting to try all the GF goodies on the market.  After all, so far I can only make so many things on my own, and really, I can only eat so much cornbread.  Well, on Friday I lucked out.  My good friend John had a present for me when I got to his place to help him out.  He told me to look in the freezer, and what did I find?  Van's Waffles!  

I'd heard of these, I'd seen these, but I'd never tried them.  I could hardly wait until Saturday morning to try them out.  And damn, they were good.  They're way better than I remember Eggo's to be.  Not that I think that is the most amazing recommendation, but hey, for a frozen waffle, Eggo's weren't bad.  My only problem, the cost.  The box holds 6 waffles, and I think they're around $5 a box!  Those are some pricey waffles.

Enter my slowly developing GF cooking skills.  I hunted down my favorite pre-GF waffle recipe, and went to work.  Okay, so I didn't do much, I used the flour recipe I found somewhere on-line - if you recognize, please let me know where it is from so I can give due credit - and that was about it.  I also made them non-dairy, but I'm pretty sure any milk/milk substitute would work.  But hey, they turned out great, I made 15 waffles, and I swear it cost me way less then $5.  

Gluten-Free Waffles

3 large eggs
1 cup rice milk
1/2 cup oil (originally called for melted butter, but I'm too lazy)
1 tbsp vanilla
2 cups GF-flour**
1/2 tsp salt
1 tbsp baking powder
2 tbsp sugar

Beat eggs with electric mixer until thick, approx. 5 minutes.  Beat in milk, oil and vanilla.  Sift dry ingredients together and slowly add to liquid mixture.  Cook in waffle iron.  Serve warm, or freeze for later use.

3 cups rice flour
3 cups corn starch
2 cups soy flour
1 cup corn flour

Transfer to an airtight container and use as needed.  Recipe can easily be increased or decreased in quantities.

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