Friday, December 20, 2013
I am thrilled with these, light and crisp(the inside reminds me of cream puffs) I think I may use them for breakfast waffles next(just adding a little sugar and removing the pepper and reducing the salt). These reheat well which makes them even better as I can make them in advance and freeze.
2 cups prepared mashed potatoes(I mash Abby's with coconut yogurt)
2 large eggs
1 cup rice(or milk of choice) milk(homemade rice milk- there is NO completely corn-free store bought rice milk)
3/4 cup all purpose gluten free flour
½ teaspoon baking powder(Hain's or homemade)
¼ teaspoon baking soda
½ teaspoon salt(still using pink himalayan)
¼ teaspoon pepper
2 tablespoons grape seed oil(TJ's)
Mix it all together and warm up the waffle iron- that easy. I do recommend making sure your waffle iron is very well greased and hot. I disregarded the light on the waffle maker, and instead waited until there was little to no steam left. If you try to remove these too soon, they will split apart. Better to let them go a little longer then you think.
I served these with chicken sloppy joe sauce(red pepper sauce instead of tomato sauce). (chicken and waffles!) A fun and tasty replacement for gluten free bread.