Gluten Free Buttermilk Cornmeal Waffles Recipe 465

Steps:

• Mix together all dry ingredients with a whisk in a large bowl. Add the wet ingredients and mix well until smooth. Cook in your waffle iron according to manufactures instructions. Mine took about 8 minutes each. Serve with your choice of toppings.

Steps:

• Into a large bowl sift together flour, cornmeal, baking powder, baking soda, and salt. Repeat sifting 2 more times and stir in wheat germ.
• In another large bowl whisk together eggs, buttermilk, and oil. Add flour mixture all at once and whisk just until combined.
• Preheat a waffle iron and preheat oven to 200 °F.
• Brush waffle iron lightly with additional oil. Spoon batter into waffle iron, using 1/4 cup batter for each 4-inch-square standard waffle and spreading batter evenly, and cook according to manufacturer's instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in middle of oven. Make more waffles with remaining batter in same manner, brushing waffle iron with mire oil before adding each batch.
• Serve waffles with syrup.

Steps:

• Combine the first 4 (four) ingredients (if you are using wheat germ or flax seed combine with dry ingredients) in a large mixing bowl; set aside. Stir buttermilk and oil together add vanilla as well; set aside. Blend egg whites in a dry mixing bowl until stiff peaks form; set aside. Mix buttermilk mixture into flour mixture; blend until smooth. Gradually fold in egg whites; pour by cupfuls onto a hot, greased waffle iron. Heat according to waffle iron manufacturer's instructions.