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A few months ago, Meg and I were faced with the possibility of adopting gluten-free diets due to a possible gluten sensitivity. While the initial testing indicates that there is no sensitivity issue, we have since been tailoring our diet to be low gluten. For most of the week we limit our gluten intake substantially. Gone are the whole wheat English muffins for breakfast. Gone is the peanut butter and jelly sandwich on whole wheat bread for lunch. Gone are the boxed pastas for dinners. Instead, enter new grain-free alternatives such as quinoa, Kind bars and rice noodles. I have been making my way through the book Wheat Belly, and will share some of the eye-opening information in a coming post.
However, there are still some foods that you just get a craving for. On this particular Sunday morning it was waffles. Thankfully, I had a bag of Bob’s Red Mill Gluten-Free All-Purpose Flour. Bob’s Red Mill has a great selection of gluten-free baking ingredients, and their online pricing is much better than you will find in the stores, check them out: http://www.bobsredmill.com/gluten-free/
So, armed with a cup of gluten-free flour, some butter, some maple syrup and some cherries, I gave gluten-free waffles a shot. Oh yeah, I was also out of sugar, so I substituted with some agave syrup. Based on the empty plates that made their way into the kitchen after breakfast this attempt was a success.
In a bowl, beat the egg with the vanilla, agave and milk. In a second bowl, combine the flour, corn starch, baking powder and salt. Mix to combine. Add the wet ingredients to the dry and mix until just combined. Allow to sit for 5 minutes.
Heat the waffle iron, I heated ours to level 3. Spray the waffle iron with non-stick cooking spray. Add 2/3 cup of waffle batter to the iron. Allow to cook for 3-5 minutes, until iron is steaming. Waffles should be lightly browned and crispy. Serve waffles topped with melted butter, berries, syrup and powdered sugar.
With the syrup and butter, one waffle was 5 weight watchers points.