Gluten Free Recipes, Health, Diet, Symptoms, Nutrition | GlutenFreeWorks.com

Nothing beats a good, homemade breakfast. Fresh ingredients, a nice steaming cup of coffee, and a hearty appetite are all that you need. When you are tired of the traditional scrambled eggs, whip up this Apple Waffle recipe for a delicous, nutritious, gluten-free breakfast!

Don’t have a waffle iron? Borrow one, or make this recipe at a friend or family members house for a delicious brunch.

Once again, this recipe is thanks to the wonderful people at Whole Foods.

Ingredients:

1/4 cup cornmeal
1/4 cup Amaranth flour
1/2 cup brown rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt (more…)

Whether the family likes pancakes or waffles, they will enjoy the fragrant aroma of this healthy breakfast best of all.

Ingredients

• 1 1/4 cup fine white rice flour
• 1/4 cup brown rice flour
• 1/3 cup tapioca flour or cornstarch
• 1 teaspoon salt
• 2 teaspoons gluten-free baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon zanthan gum
• 2 large eggs
• 1/2 cup peach juice or a blend (no more or the batter may burn)
• 1/2 cup water
• 3 tablespoons oil

Equipment

Medium bowl and mixing bowl. Skillet or waffle iron.

Process

Heat  the skillet on medium high or the waffle iron.  Brush skillet with a little oil even if using non-stick to give the batter the ability to sizzle. Waffle iron if non-stick need no oil.

Mix the first 5 dry ingredients thoroughly in a mixing bowl.  Using a fork, beat the eggs and oil in a small bowl to combine.  With a large wooden spoon, mix the egg mixture into the dry ingredients together with the juice and water.  Stir only enough to combine…small lumps are good. If you like thinner pancakes, add a tablespoon more of water.

Pour a few tablespoons onto the hot skillet for each pancake… about 4 places evenly spaced.  Batter spreads, so give enough room that they won’t touch.  Follow directions for waffle iron.

Pancakes are ready to flip when the edges develop bubbles and tops begin to dry. Do not let the oil smoke, or the pancakes will get bitter and burn.

Serve hot off the griddle with a drizzle of honey and a heaping dollop of peach spread.  Makes about 10.

Here is a great way to use left-over egg whites! Make this fluffy, tender pan-size pancake the whole family is sure to love. Ummm — the apple and cinnamon aroma will bring them in a hurry.

Ingredients

• 3 tablespoons gluten-free margarine
• 1 large flavorful apple or 2 medium (such as mackintosh, granny, pink lady), cored, peeled & thin sliced
• 1 teaspoon ground cinnamon
• 1/3 cup water  
• ½ cup fine white rice flour
• ¼ teaspoon salt
• 1 teaspoon gluten-free baking powder
• ½ cup vanilla flavored gluten-free rice milk
• 1 teaspoon fresh lemon or lime juice
• 2 large fresh egg whites

Equipment

Skillet with sloping sides.

Process

You will need a 10 inch omelet pan — that is, sides of skillet need to slope and the bottom should be 7 to 8 inches across as opposed to a straight-sided pan.

Add margarine to the pan and set over medium heat.  When margarine melts, arrange apple slices evenly to cover bottom of pan.  Sprinkle with the cinnamon then add the 1/3 cup water.  Cover to cook apples for 4 minutes.  Apples should be softened and moist.  If they are dry, add 2 tablespoons water and cover a half-minute.

Meanwhile, in a medium bowl, blend the rice flour, salt, baking powder.  Stir in the rice milk and lemon juice, and then quickly beat in the egg whites.  Pour mixture evenly over the hot apples and cover.  Turn heat to low medium and cook for 4 minutes.  Top should spring back when touched.

Remove at once to a large platter.  To remove, place plate over the pan and flip pancake onto it.  Cut into wedges.  Serve with honey or maple syrup if desired. Makes 4 servings. 

These pancakes are great for breakfast. Nutritious low fat amaranth adds its rich protein, fiber, iron, calcium, and B vitamins to whole grain brown rice, eggs and applesauce for a nutrient dense breakfast that really satisfies.

Ingredients

• 1/3 cup amaranth flour
• 1/3 cup brown rice flour
• 1/3 cup white rice flour
• 1/3 cup tapioca flour or cornstarch
• ½ teaspoon gluten-free baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• 1 teaspoon fructose or other sweetener
• 2 eggs
• 2 tablespoons oil
• 1/3 cup applesauce
• 1 cup water
• 1 teaspoon apple cider vinegar

Equipment

Skillet or griddle.

Process

Blend dry ingredients in a medium mixing bowl.  Stir in eggs, oil, vinegar, applesauce and water just until mixed.

Allow to set a few minutes, then drop 2 to 3 tablespoons onto hot greased griddle or heavy skillet. When bubbles form around the edges of the pancakes, flip over to cook other side.  Works just as well for making waffles. Serves 4.