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Saturday, March 8, 2014

Yummy Gluten Free Waffles!!!!! Happy Dance!

 I am so excited! So happy! I have found a gluten free flour that works!!!!! LOVE, LOVE LOVE America's Test Kitchen.....SO much.
They have a new cookbook coming out March 25 called How Can it Be Gluten Free Cookbook.
A blogger here tested their recipe.
Here's the recipe for the Waffles
12 ounces (2⅔ cups) ATK gluten-free flour blend
2 tablespoons sugar
½ teaspoon salt
½ teaspoon baking soda
1¾ cups buttermilk
3 large eggs
4 tablespoons unsalted butter, melted and cooled
Heat waffle iron according to manufacturer’s instructions.
Whisk the flour blend, sugar, salt, and baking soda together in a medium bowl. In a separate bowl, whisk buttermilk, eggs, and melted butter until combined. Whisk the buttermilk mixture into flour mixture thoroughly until batter has thickened and no lumps remain, about 1 minute (batter will be thick).
Bake waffles according to manufacturer’s instructions (use about ⅓ cup batter for 7-inch round iron and generous ¾ cup for Belgian waffle iron). Repeat with remaining batter.
If you do not have buttermilk on hand you can use ATK’s buttermilk substitute

Mix ½ cup milk with 1¼ cups yogurt (both whole-milk and non-fat yogurt will work) and substitute this mixture for the 1¾ cups buttermilk.

Substituting the buttermilk with a mixture of lemon juice and milk is not advised in this recipe because the liquid will be too thin.

G-F Testing Lab
For King Arthur Gluten-Free Multi-Purpose Flour: 12 ounces = 1⅔ cups plus ½ cup
For Bob’s Red Mill GF All-Purpose Baking Flour: 12 ounces = 2¼ cups plus 2 tablespoons

Note that waffles made with Bob’s Red Mill will be somewhat darker and have a slight bean flavor.
 Here's the Bob's Gluten Free Flour. This 1.24Kg cost $8.79.It's about 10 cups of flour.
That makes it about .88/cup   The America's Test Kitchen Flour is a blend of :
4 1/2 cups plus 1/3cup white rice flour
1 2/3 cup brown rice flour
 1 1/3 cup potato starch
 3/4 cup tapicoa starch
3 Tbsp non fat milk powder
 Mix together really well. Put in airtight container and store in the fridge. The cost: I bought all the ingredients except for the tapicoa starch at Bulk Barn. White Rice Flour was on sale for $2.97/kg Brown Rice Flour was on sale for $2.97/kg Potato Starch was $4.29/kg Skim Milk Powder was $15.85/kg Tapicoa Starch $2.50/Kg.(I used the $3 off when you spend $10 coupon, so my mix costs 33% less)
Total Cost of this mix was $3.29 for almost 9 cups of flour. This makes it about .37/cup

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