Gluten Free Blueberry Belgium Waffles Recipes

Steps:

• Blend all the ingredients together with a whisk or in a blender. Note: I found that I needed to add more liquid to make a semi-runny batter. It is extremely dry here and the batter was quite thick at first. Once you are satisfied with the batter consistency, let it sit for 5 minutes.
• Heat the waffle maker according to the manufacturer's directions. Do not oil at this point, wait until the waffle maker is heated up first.
• Using your spray oil, give the waffle maker a good coating. Add the batter. Sprinkle a few blueberries on top of the batter. Close the waffle maker's lid and cook until the steam stops or the ready light goes on. Note: Even though the ready light went on with my waffle maker, I let them bake a bit longer, I like my waffles crisp. Make sure you check them if you do this as you don't want them to burn.
• Repeat with the remaining batter. Note: If you use frozen blueberries like I did, thaw them in the microwave for a minute or two until the freezing comes out and the moisture is expelled. I put mine in a sieve and let them drain for a few minutes. This ensured the excessive moisture is out of them. Also be aware that the froze berries might demand that you cook your waffles a little longer. Remove the waffles when done and drizzle with maple syrup. So good!
• Enjoy!

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Stir milk, buckwheat, almond flour, vegetable oil, eggs, baking powder, sugar, and salt together in a bowl until batter is smooth.
• Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.

Steps:

• Combine the dry ingredients.
• Mix together the 1 1/2 cups milk and eggs; stir in the butter.
• Stir the wet ingredients into the dry ingredients.
• Add additional milk until you get a batter a little thicker than pancake batter.
• Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.
• (Mine whistles.) Serve immediately.
• Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.
• NOTE: My absolute favorite flour for waffles is"All-Purpose Celiac Flour" by Kinnikinnick (They are based in Canada. www. kinnikinnick. com) If ordering online isn't an option for you, try this flour blend: 2 cups White Rice Flour, 1 cup Potato Starch, 1/2 cup Tapioca Starch, 1-3/4 tsp Guar Gum.
• Use 2 cups for waffles.
• (I haven't tried this substitution, but based on the ingredient list on the package and with help from Bette Hagman's books, it sounds like a good bet.).