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Ingredients:
2 eggs, separated
2 tablespoons shortening
2 tablespoons vegetable oil
1/4 cup sugar
3/4 cup cornstarch
3/4 cup potato starch
1 1/2 teaspoons baking powder
1/4 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla flavoring
3/4 cup milk
Directions:
In medium bowl, beat egg whites to stiff peaks. Set aside.
In another medium bowl, comboine all ingredients, except for egg whites and milk. Using electric mixer, add milk slowly, being sure to remove all lumps from the batter. Gently fold beaten egg whites into batter.
Preheat waffle iron. Spray with non-stick spray. Pour about 2/3 cup of batter onto waffle iron. Once waffle is light brown, remove from waffle iron and serve.
This makes about 6 7-inch diameter round waffles; serves 6. Calories: 276; fat: 11 g/waffle. Extra waffles can be frozen and served another day by heating them in a toaster.
[I usually top each waffle with whipped cream (there goes the low fat feature!) and in-season fresh fruit. A lighter topping can be fat free yogourt and fruit. Or, as a concession to those who are concerned about calories, fat, cholesterol, the toppings can be in bowls for individuals to help themselves.
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Ingredients:
3/4 cup rice flour
1/4 cup cornstarch
1/2 cup tapioca flour
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1 tablespoon sugar
2 eggs
1/3 cup GF oil
1/2 cup milk
Directions:
Mix all dry ingredients together well. Add other ingredients and mix well with electric mixer. Drop ice cream scoop size dough on greased cookie sheet. (I use parchment paper.) Bake in 400 degree F oven about 10-12 minutes, until nicely browned. Makes six or seven good size biscuits.
Biscuits will fall if taken out of the oven before they are cooked. I often add craisins or blueberries and call these scones. As such, they make a good breakfast bread.
Jan and Bob Wheeler
Chimney Corner Bed &
Breakfast and Cottages, Margaree Harbour, Nova Scotia.
Cape Breton: Nova Scotia's Masterpiece
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