Soaked Gluten Free Waffles

My daughter requested waffles the other day.  So I added them to our menu.  No problem.  I've made gluten free waffles before.

But this time I decided to try soaking them to make them easier to digest.  They turned out really well.  They looked a little dark because of the teff flour.  But they were delicious.  Especially covered in homemade strawberry topping.

Are you in the mood for a satisfying breakfast (or dinner!)?  Try some soaked gluten free waffles.

Soaked Gluten Free Waffles

makes about 4 waffles

1/2 cup white rice flour
1/3 cup tapioca flour
1/4 cup teff flour1/2 cup total soaking liquid: buttermilk OR kefir OR sour milk (2 tsp. vinegar + milk to equal 1/2 cup) OR 1 Tbsp. lemon juice + water to equal 1/2 cup

1 egg, separated

1/2 tsp. cream of tartar (not essential, but helps the egg whites stiffen)
1/2 cup smooth, unsweetened applesauce
1 Tbsp. organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt

Combine the flours and soaking liquid.  Cover and let soak for 7-24 hours.

Heat and grease a waffle iron.

In a medium bowl beat the egg white and cream of tartar until stiff peaks form.

Add the remaining ingredients to the soaked flour and beat (I like to use a hand mixer for this) until well combined (about 2 minutes).  Fold in the egg white.

Pour batter onto the waffle iron and allow to fully cook.

You can keep the cooked waffles on a cooling rack on a baking sheet in the oven on low heat until all of the waffles are done.

Serve with real maple syrup, honey, homemade powdered sugar or fruit topping.
Store leftovers in a seal container in the refrigerator or freezer.

To reheat wrap the waffles in a damp paper towel.  Heat at 350 degrees in an oven or toaster oven for 5 - 8 minutes, until warmed.