October 16, 2015 / Lyn Jones / 0 Comments
FROM http://recipes.wikia.com/
Makes about eight average-size waffles. NOTE: These waffles freeze well.
Ingredients
½ cup white rice flour
¼ cup buckwheat flour
¼ cup potato starch
¼ teaspoon salt
2½ tablespoon baking powder
3 tablespoons turbinado sugar (or white sugar)
2 eggs (separated)
¾ cup rice or soy milk
1 cup berries of choice (fresh or frozen)
Beat egg whites until stiff.
Combine all the dry ingredients, stir in egg yolks, oil, and milk.
Stir in the berries.
Gently fold in the egg whites.
Pour suggested amount of batter for your waffle iron into your waffle maker.
Most waffle irons use about ¼-cup of batter per waffle.
Cook three to five minutes, until it no longer steams.
October 16, 2015 / Lyn Jones / 0 Comments
Ingredients
¾ cup white rice flour
¼ cup sorghum flour (or GF oat flour pref. then superfine brown rice flour)
¼ cup shelled sunflower seeds
¼ teaspoon salt
¼ teaspoon gluten-free baking powder
¼ cup butter, cold
1 cup small curd cottage cheese
pinch of xanthan gum
1. In a food processor, mix the rice, milo flour, sunflower seeds, salt and soda until sunflower seeds are finely chopped.
2. Cut butter into several pieces and add to the dry mixture. Add the small curd cottage cheese.
3. Process until combined, but do not over process. The small bits of butter and cottage cheese create flaky layers during baking.
4. Roll into a log shape and refrigerate for 30 minutes.
5. Divide dough into fourths. Roll into logs about ¾-inch in diameter.
6. Slice off rounds about ⅜-inch thick and place on a cookie sheet. Using slightly wet hands, shape to make flat rounds, prick with a fork, top with some salt or other seasoning.
7. Bake 325 °F for 15 to 20 minutes until lightly browned on the edges.
8. After all of the crackers are baked, turn off the oven and let them dry out slowly for a half hour or so. Cool. Store in a tight container or freeze.