Gluten intolerance is often looked upon as an individual having Celiac disease and not being able to consume any gluten or an individual having no problem with gluten at all. The truth is that the test for Celiac disease only tests for two of the antibodies but there are several other wheat proteins that an individual can have a reaction to. Therefore several individuals can still have a negative test for Celiac disease but have an intolerance to gluten. Myself being one of them. I have to carefully watch how many gluten containing products I consume to help eliminate my symptoms.
Since changing my diet, I have been able to control my symptoms but I really miss my Sunday morning waffles. Even if you have to eat gluten free, you deserve a delicious, crispy waffle every once in a while.
Crispy Gluten Free Waffles
Makes: 8 Waffles
Adapted from food.com
2 cups of all-purpose gluten free flour mix (Bob’s Red Mill)
1 tablespoon of baking powder
1 1/2 cup of nut milk
1/4 cup of maple syrup
1/4 cup of melted margarine
Powdered sugar, cinnamon and maple syrup for topping (optional)
Preheat your waffle iron to high. In a large bowl, add the gluten free baking mix and baking powder, stirring to combine. Make a small hole in the middle and begin adding the liquid ingredients. Gently mix together to make a smooth, watery batter. Once your waffle iron is ready, grease the iron with a little canola oil or some coconut oil. Add about 1/4-1/3 cup of batter to the waffle iron. Serve immediately while warm to preserve the crispy exterior. A light dusting of powdered sugar and cinnamon make these waffles seem like a freshly cooked funnel cake.
For leftovers, store in the fridge for a couple of days, re-crisping in the toaster.