Gluten Free Waffle Mix - Adapted from Kinette Pancake Recipe

This recipe is shared by our reader Monica I., and adapted from the Kinette Pancake Recipe. Monica submitted this recipe after my call for help - when I completely destroyed waffles on a waffle maker while visiting my parents.

The following was contributed by Monica I.:

Ingredients	Full Recipe	1/2 Recipe	1/4 Recipe
Flour	2 cups	1 cup	1/2 cup
Baking powder	1 tbsp (3 tsp)	1/2 tbsp (1-1/2 tsp)	3/4 tsp
Sugar	1/4 cup (4 tbsp)	1/8 cup (2 tbsp)	1 tbsp
Salt	1 tsp	1/2 tsp	1/4 tsp
Milk	2 cups	1 cup	1/2 cup
Eggs	4	2	1
Oil	1 Tbsp	1/2 Tbsp	3/4 tsp
1/2 recipe makes approx. six to eight  5” pancakes, and 2-1/2 round 4-section waffles.

Perfect Waffles!

Gluten-Free notes from Monica

1. I use Celimix (Nelson David of Canada) white or rice bread flour mix (a blend of cornstarch and rice flour) available in many supermarket baking aisles.
   
2. I only had 3/4 cup of Celimix left for my last batch of waffles, so I topped up the last 1/4 cup with Bob's Redmill Gluten Free All Purpose flour. The waffles turned out okay as well.
   
3. I cut back on the salt - I love salt, but this quantity seems too much for me.
   
4. I usually use skim milk powder, but I've also used 3/4 cup of half-and-half (10%) topped up with a bit of water. The waffles were fantastic. Light, fluffy, and tender.
   
5. Reserve 1/4 of the liquid until the end as the size of the eggs might dictate more or less liquid than the recipe calls for (I usually buy medium or large eggs at the farmers market). Add more liquid to get the consistency you desire.
   
6. Let the mixture rest! After mixing all of the ingredients together, I let it rest for around five minutes to let the flours absorb moisture (while the pan heats up). Give a final check right before putting the mixture in the pan.
   
7. For waffles: you might want use a little less liquid to make the mixture thicker, but not much. Mine rose beautifully in the waffle iron.
   
8. Additions - while I like my pancakes with the good stuff on top, we have made them with chocolate chips or blueberries in the batter. Not sure I would use frozen fruits because of the added moisture, however, cooking is an adventure - give it a try! Since gluten free flour is expensive, test a small batch before investing your holiday fund in a recipe.

Gluten Free Edmonton - A Celiac guide and resource for gluten free information in Edmonton, Alberta