In accordance with my new busy life I’m developing some new recipes that come together quick!
And I’m blogging with speed as well so I don’t have to think of something to say and you don’t have to scroll through my random ramblings and thoughts on life. Sounds like a win-win to me!
Let me tell you about the waffles. First off if you’ve got a blender then these take less than 5 minutes to prepare.
The batter will be ready before you waffle iron is. They’re that simple. I love when gluten free is simple because, let’s face it, it’s usually a complicated affair.
Once your waffle iron is ready, you can pour the batter directly from your blender.
Honest Moment: These are several steps above frozen waffles but they’re a step or 2 below restaurant quality belgian waffles. That’s the price you pay for speed though and I’m cool with that.
Looking for the best GF belgian waffles (and you have more like 20 minutes to spare instead of 5)? Try this Disney-inspired recipe!
One more thing: freezable! You can totally, super easily, make 2-3 batches of these on Sunday, pop in the freezer, and have them all week. Right out of the freezer I microwave one waffle for about 20-30 seconds, then put it in my toaster which finishes heating it up and gives it a nice crispy outside.
- 2 large eggs
- 2 cups milk (or milk substitute)
- ¼ cup olive oil
- ¼ cup sugar
- 1 cup white rice flour
- ½ cup sorghum flour
- ½ cup potato starch
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- ¼ teaspoon salt
- Preheat waffle iron & oil if necessary following manufacturer instructions.
- Place all ingredients in blender (liquid ingredients should go in first). Blend until well blended. (Note: I have a Vitamix and used the smoothie function which mixed it perfectly).
- Pour onto hot waffle iron and cook according to manufacturer directions.