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Posts Tagged ‘Gluten free Waffl Mix’

What better than to have your own ready mix handy to make those waffles or pancakes on special days.  A ready home made mix is not only more fresh than store bought mixes, it even tastes better.

The whole family will love these waffles!

waffles

Ingredients

  • 4 cups “Grandma’s Gluten Free Flour Mix”
    Click Here to see the recipe
  • 1 cup oat flour (grind quick cooking oats in dry grinder)
  • 4 teaspoons Egg Replacer powder. (When Egg Replacer is not available, use 3 level teaspoons baking powder)
  • 4 Tablespoons confectioner’s sugar
  • 4 teaspoons vanilla powder
  • 2 teaspoons cinnamon powder
  • 1 teaspoon baking soda.

Method

  1. Sift all ingredients together in a large bowl.
  2. Mix well and store in airtight containers.
  3. Storing in the refrigerator keeps all flours fresher and long lasting.  Keep in freezer for more lasting freshness.

Make Waffles with this Grandma’s Waffle and Pancake Mix

  1. 2 cups “Grandma’s Waffle and Pancake Mix”
  2. 2 cups milk / soy milk / rice milk / any fruit juice of your choice
  3. 3 Tablespoons canola / vegetable oil
  4. Place mix in large bowl, add oil.
  5. Add I cup liquid and mix with a heavy spoon.
  6. Gradually stir in remaining liquid, making sure there are no lumps.  Use a mixer at low speed if required.
  7. Consistency is very slightly thinner than that of cake batter.
  8. Follow waffle grill directions to cook waffles.

You can make 3 batches (4 waffle quarters per batch) in a standard size waffle grill—7-8” round.

Extra waffles can be frozen.  Place wax / parchment paper between each waffle, and place in an air tight container to freeze.

Frozen waffles can be thawed and heated in a toaster or toaster oven before serving.

Note: It is important to have a dedicated toaster for toasting all allergy free food. When using a toaster oven, make sure it is completely clean of all crumbs.  Use a washed and cleaned tray, or better still, have separate equipment for allergy free food.

Pancakes can be made with the same batter.

  1. Lightly coat the pancake griddle with oil / cooking spray.  Wipe off excess with a paper towel.  Light and dark rings at the base of the pancake appear because of too much oil on the griddle or skillet.
  2. Heat griddle / skillet on medium heat  To test for readiness, sprinkle a few drops of cold water on the hot surface.  If the water bounces and dances across the pan, it is ready to use.  If it sizzles and evaporates the pan is too hot.
  3. For each pancake, use 1/4 cup batter onto prepared griddle.  Watch for bubbles to break on surface then turn the pancake over  Cook for a minute or less, or until bottom is golden.  Both sides should be a deep golden color.
  4. Repeat with remaining batter.  (Makes about ten 4” pancakes)

Variations

  • Add buttermilk instead of milk to batter.
  • Add mashed bananas/ apple sauce and 1 1/2 cups or enough liquid for the desired consistency.
  • Add blueberries, raspberries, cut strawberries, or any cut fruit of your choice.

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