A combination of 4 grains makes these waffles a winner at the Bob's Red Mill/Fred Meyer Baking Contest 1992. Try them soon with your favorite toppings. Recipe brought to you from the kitchen of D. Schnute, Longmire, WA
1/2 c. brown rice flour
1/4 c. whole wheat pastry flour
1/4 c. buckwheat flour
1/4 c. cornmeal, fine grind
1 1/2 T. baking powder
1 c. water
1 T.l honey
1 large egg, separated
1 T. vegetable oil
Combine flours and baking powder. Separate egg and beat while until stiff.
Combine honey and water, egg yolk and vegetable oil. Combine liquid mixture and flours, mixing as little as possible. Fold in egg white. Mixture will be frothy and should be rather thick.
Bake on medium-hot waffle iron to a slight crispness.
Oil the waffle iron lightly with a mixture of 1 T. of Bob's Rd Mill lecithin to 1/2 c. vegetable oil. This tends to stick, even to Teflon.
Serve with unsweetened applesauce of your favorite topping.
1/2 c. brown rice flour
1/4 c. whole wheat pastry flour
1/4 c. buckwheat flour
1/4 c. cornmeal, fine grind
1 1/2 T. baking powder
1 c. water
1 T.l honey
1 large egg, separated
1 T. vegetable oil
Combine flours and baking powder. Separate egg and beat while until stiff.
Combine honey and water, egg yolk and vegetable oil. Combine liquid mixture and flours, mixing as little as possible. Fold in egg white. Mixture will be frothy and should be rather thick.
Bake on medium-hot waffle iron to a slight crispness.
Oil the waffle iron lightly with a mixture of 1 T. of Bob's Rd Mill lecithin to 1/2 c. vegetable oil. This tends to stick, even to Teflon.
Serve with unsweetened applesauce of your favorite topping.
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