I followed a recipe for Buttermilk Waffles from Bette Hagman’s book The Gluten-Free Gourmet. I made one change: I added about 1 tablespoon of flaxseed meal to the batter. I don’t think they changed the flavor at all. And think of all the great nutritional benefits.
Smothered in butter, drowned in real maple syrup. A perfect Sunday morning breakfast. And a great way to try out our new waffle maker.
1 Â¼ cups four flour bean mix (see below)
Â¼ cup buttermilk powder
2 teaspoons baking powder
1 teaspoon baking soda
Â½ teaspoon salt
1 tablespoon sugar
1 tablespoon flaxseed meal
3 tablespoons shortening (I used butter)
2 eggs (see note)
1 cup water
Four flour bean mix:
2 cups Garfava bean flour
1 cup sorghum flour
3 cups cornstarch
3 cups tapioca flour
Sift the dry ingredients into a mixing bowl. Cut in the shortening until the mixture is very fine.
Separate the eggs. Beat the yolks with the water. Add to the dry ingredients, stirring to incorporate.
Beat the whites to soft peaks and fold into the batter, just until the batter is smooth; do not overbeat. Bake on a hot waffle iron. Makes 3 or 4 waffles, depending on the size of the waffle iron.