Rice Waffles with Fruit Sauce
VG, GF, SF

Yield: 8 Waffles

Ingredients

Safflower oil or cooking spray; to coat waffle iron
3/4 cup sifted rice flour
2 tsp baking powder
1 tsp nutmeg
1 tsp cinnamon
1 pn salt
1 tbs honey
2 eggs; separated
1 cup nonfat milk
1/4 cup safflower oil
1 cup cooked rice
1 cup sliced strawberries
2 tsp date sugar or maple syrup
2 tsp arrowroot powder
1 cup (or more) nonfat yogurt, plain

Directions

Preheat waffle iron and lightly brush with safflower oil.

In a medium bowl combine rice flour, baking powder, nutmeg, cinnamon, and salt. In a separate bowl combine honey, egg yolks, milk, the 1/4 cup safflower oil, and rice. Beat egg whites until stiff peaks form. Combine dry and wet ingredients, then fold in egg whites.

Preheat oven to 200 degrees F. Cook waffles, one at a time, keeping them warm in the oven on a heatproof platter.

In a small saucepan combine strawberries, date sugar, and arrowroot. Cook over medium-high heat until thick. Let cool slightly, then mix with yogurt. Pour strawberry sauce over warm waffles and serve.

"I was skeptical of this recipe at first, but the waffles turned out quite nice! The batter is a little thin and they did not rise as much as regular waffles, though this is to be expected of a gluten-free recipe. The only change I would make would be to cut down on the nutmeg. I found a whole teaspoon a little overpowering."

Lynn Russell, tester

Recipe published: Summer, 2001

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Wheat-Free Recipes

Above photos of strawberry and cinnamon are from Wikipedia, The Free Encyclopedia.

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