- Cranberry waffles
- Granola waffles
- Breakfast cinnamon orange waffles
- Almond waffles with strawberries and balsamic syrup
- Spiced apple waffles
- and Fruit salad pancakes!
The only downside to this cookbook, is it appears to be written for readers in the UK, or those familiar with metric measurements. To get 1 3/4 ounce of chocolate, I had to pull out my scale. Otherwise, the recipes look fabulous! Here is the one for the gluten free chocolate waffles:
| Gluten Free Chocolate Pancakes |
|
- 55 g/ 2 oz/ 1/2 cup rice flour
- 55g/ 2 oz/ 1/2 cup gluten free flour
- 1/2 tsp gluten free baking powder
- pinch of salt
- 2 eggs
- 50 gr/ 1 3/4 ounce grated dark or milk chocolate (I used 1/2 cup chocolate chips in a high powered blender)
- 2 TBL melted butter
- 300 ml / 1/2 pint/ 1 1/4 cup milk
- Sift the rice flour, gluten free flour, gluten free baking powder, and salt into a bowl and add the grated chocolate. Make a well in the center, break eggs in and pour in the melted butter. With a whisk, gently stir the flour mixture into the eggs, gradually adding enough of the milk to make a smooth batter the consistency of light cream.
- At this point I changed it, and cooked it in my waffle iron, although the recipe is written to be a pancake.
Which brings me to a gluten free question: Have you ever tried to make your own rice flour? Just for fun, I blended up regular old rice in the Vita Mix I’m still “borrowing” from my sister, and it really did turn into a powder. Have you ever tried to cook with your own rice flour? According to a few forums I read, you can totally do this, and it’s obviously way cheaper than purchasing packaged rice flour.
I always try to include a recipe whenever I write a cookbook review! To see other cookbooks we’ve enjoyed, visit my review page. I’ve got several more in the queue as well.
Also, don’t forget to check out the new meal planning site! It’s always improving!
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8 Comments
I’ve never made rice flour myself, but I watched my Celiac roommate do it all the time back in college. It cooks very differently from wheat flour.
How many eggs?
My three year old daughter has many, severe food allergies and can only safely eat fifteen foods. Rice is her only safe grain and we have been experimenting with it as a flour for months. My first attempt was dredging chicken strips in grapeseed oil and rice flour for a chicken tender. They were yummier than the wheat and egg ones I’ve had! We use our coffee bean grinder and process the rice through twice on fine. In our experience, the brown rice flour tends to remain crunchy in almost all recipes. However, recently we have been having huge success with parboiled rice. I even tried to cook the rice first, dry it until it was crunchy again and then mill it to flour but that was a lot of work with not much added benefit. This past Sunday, I had the pleasure of spending time in the kitchen with two of the other allergy mommas, one of which is from India. She showed me a method that I tried on my own Monday night. Take rice and place it in the warmest water you can with a small amount of salt (because it’s winter in Ohio) and leave it set on the counter overnight to ferment. When ready to cook with it, drain off the excess water but leave enough to run it through a food processor. The consistency after processing is that of pancake batter. From this point, the recipes are limitless. She has added baking soda, lemon juice, or split black bean flour to this mixture for various things. She made crepes, pancakes, waffles and steamed rice cake (called idly) from the same mixture. Absolutely beautiful and just as pliable as wheat products!
Hi! Thank you so much for posting about making your own rice flour! I was wondering about this. I too have a high powered blender, a blendtec. I am going to try this. Rice flour is the only ingredient I don’t have , so I am going to try to make my own. Thanks for this recipe! We are on day # 2 of our gluten elimination diet for my son. It was recommended to us by a chiropractor because of extreme behavior problems. She said some kids have an intolerance for gluten, and it causes severe behavior problems. Anyhow, I am glad for websties like this, tha have recipes my son will probably enjoy, and not realize he’s “missing out” on anything;)
Also, when putting the chocolate chips in the blender, did you add any liquid? Thanks!
No, I just chopped them up to be powdery- not liquidy.
Can these be frozen for later you think?
We eliminated the chocolate entirely, substituted olive oil for the butter, and used coconut milk instead of cow’s milk. These made THE. MOST. DELICIOUS. crepes! They cooked beautifully and were SO GOOD. Thank you so much for sharing this recipe! My family loves you.