I'm going to update it for everyone in a while, but since people need food ASAP, I'll share the link here so you can start enjoying it.
Cheers!
Gluten Free Waffles & Pancakes Adapted from the Kinnette Pancake Recipe
| Ingredients | Full Recipe | 1/2 Recipe | 1/4 Recipe |
| Flour - GF flour blend | 2 cups | 1 cup | 1/2 cup |
| Baking powder - aluminum free, glutenfree | 1 tbsp (3 tsp) | 1/2 tbsp (1-1/2 tsp) | 3/4 tsp |
| Sugar - granulated white | 1/4 cup (4 tbsp) | 1/8 cup (2 tbsp) | 1 tbsp |
| Salt | 1 tsp | 1/2 tsp | 1/4 tsp |
| Milk or milk substitute - water works as well | 2 cups | 1 cup | 1/2 cup |
| Eggs | 4 | 2 | 1 |
| Oil - I use Canadian canola | 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. |
So, my recent modifications to the recipe -
- I have been using the Bulk Barn Gluten Free Flour Blend with a sorghum base for some time now (I wanted more protein and nutritive value). The consensus is that it likely is the Gluten Free Pantry Flour Blend. Pretty much any Gluten Free flour I've tried has worked for me.
- I usually make the 1/2 recipe for the two of us, and substitute one of the two eggs (or both!) with the ground flax egg replacer method below.
Ground Flax Egg Replacer Method
1Tablespoon of ground flax (keep in the fridge so the oils don't spoil)
3Tablespoon of warmish water
Mix together in a little bowl/pyrex cup and let it sit to thicken while you gather the rest of the ingredients.
I also bring the egg(s) to room temperature while gathering the rest of the ingredients.
3. Reduce the amount of liquid - maybe my eggs have been larger than usual lately, but I find I need 1/2 to 3/4 of the cup of milk (or other liquid - rice milk works very well) - although on some days, I have used a full cup. It's up to you entirely how thick you think your batter needs to be… the humidity in the air & ingredients…experiment!
4. I add, uh, a dollop of good Real Vanilla. If you have a preference for colour, and happen to have white vanilla… it's all good!
5. The Salt thing… I LOVE SALT! There I said it. BUT! Not in my baking. I'm pretty sure I'm going to get smacked for this. I know, I know, baking is a chemical process - you have to add salt to break up the fat. Yeah, nope. I have yet to have any recipe fail because I chose to omit or drastically reduce the salt. (It's usually a gluten flour swapping issue that causes it to fail.)
6. Get yourself a nice waffle iron with a temperature setting and decent heavy cast metal plates. They range from $30-249. These "set it and forget it" things with indicator lights - I'm not a fan. I use the indicator light, but only to tell me when the element is on - usually one cycle means a done waffle. I set our waffle iron to 3.75… it seems to work for us to make nice golden syrup delivery vehicles.
