I took a Nutrition class in college which started my interest in special dietary challenges, such as how a person without access to meat protein should gain complete protein, how a person allergic to eggs can achieve the same texture and taste with substitutes, what foods are safe to introduce/not introduce to a person who is suffering from starvation, etc.
Nearly 30 years ago I worked in the Washington State University Extension Office. As such I worked as support for a team of State Extension Agents who were experts in everything from psychology and home canning to teaching women how to involve themselves in public policy.
One of the publications from the Nutrition agent in this office was nearly 60 pages long and had all kinds of recipes for special dietary needs. Somehow I gained a copy of this wonderful document made more special by the fact that it is typewritten.
I have tried many of the unique recipes from this publication and my favorite is the one for rice waffles. Unlike many other recipes I've tried using rice flour, these waffles are light and soft on the inside, crisp on the outside with a wonderful flavor. Our whole family loves them! And I have had many requests for this recipe from celiac friends.
The recipe has two steps. It begins with a base that can be stored in the refrigerator - it does not specify how long this can be refrigerated but I have kept it for several months and it has not lost any of its flavor or integrity.
Here it is for your perusal. I encourage you to try it for it does make yummy waffles!!
RICE FLOUR WAFFLE MIX
makes about 9 cups
(no gluten, wheat, optional no milk)
6 cups rice flour, sifted
3 tablespoons baking powder
1/4 cup sugar
3 teaspoons salt
3/4 cup margarine (milk-free)
(I use butter)
2 cups non-fat dry milk or soy milk powder
Stir together rice flour, baking powder, sugar and salt. Cut in margarine until mixture looks like coarse cornmeal. Stir in dry milk. Store mix in tightly covered container in the refrigerator. Stir mix before using.
When you are ready to make the waffles:
2 eggs
1 cup water
2 cups mix
Separate eggs and mix egg yolk and water together. Stir in mix and allow mixture to stand 4-5 minutes. Beat egg white until stiff. Fold in rice flour mixture. Bake in hot, well-seasoned (oiled) waffle iron.
I often make the base as a gift and attach the instructions for the final phase on a pretty little tag on top of the airtight container.
The recipe has additional instructions in how to use the base for pancakes or biscuits but I did not find them to be nearly as delicious.
Waffle buttons and canning jar labels/stickers are from two Castteam member shops.
One of our favorite places to stay on the coast is in Newport, Oregon, right across the street from the Donald A. Davis City Park and Vietnam Commemorative Walk. This memorial was thoughtfully and beautifully laid out on a bluff overlooking the Pacific Ocean with a walkway with seating all the way down to the shore. My husband and I have enjoyed this scene and beach for 20+ years.
