Ok, being a MN native, I grew up on hot-dish. You know what I mean, a conglomeration of whatever is left over in the fridge plus some cream of mushroom soup to mask the taste. Minnesotan's are famous for it! My husband and kids, however, have never had the pleasure (or not) of tasting a true MN hot-dish. When I mentioned this fact, my oldest daughter looked at me and stated "Mom, what's a hot-dish?" Imagine, a girl living in MN who has never tasted genuine hot-dish. I'm sure the state will stop by to send us packing any minute now! My husband, on the other hand, thinks his palette is far too sophisticated to indulge in eating hot-dish.
So, the other night I set out on a mission to create a true MN hot-dish that was dairy free. I believe that I have succeeded. To mask the truth that this dish was in fact a hot-dish, I referred to it by the beloved name my mother used when she didn't know what to call some made up meal - "kill-em-quick". She used to tease us that it would taste so bad, it was sure to kill-em-quick!
I can assure you, this dish is mighty tasty. Just don't tell my family they are enjoying a hot-dish!
Dairy Free/Gluten Free Hot Dish (aka Kill-em-Quick)
2 Boneless Skinless Chicken Breasts - cut into strips
1 tsp Creole Seasoning (gluten free)
2 T Olive Oil
1 Package AmyLu Sausage (any flavor) sliced and cut into half moons
1 Red Bell Pepper
1/2 Onion, diced
2 Cloves Garlic - minced
1/2 Package GF Pasta
1 16 oz Package Rich's non-dairy creamer (or substitute 2 cups non-dairy milk)
1/4 cup GF Chicken Broth
2 tsp Corn Starch
1 Cup Frozen Peas (or mixed vegetables)
Salt and Pepper to taste
1. Bring large pot of water to boil. Once boiling, add GF pasta. Cook according to package directions.
2. Saute Chicken breast strips and Creole seasoning in 2 Tbsp of Olive Oil. Remove from pan.
3. Add sausage, bell pepper, onion, and garlic to pan. Cook until onion is translucent and sausage is heated through.
4. Add non-dairy creamer.
6. In a small dish combine Chicken Broth and Corn Starch. Stir until Corn Starch is completely dissolved. Add to pan.
7. Return chicken to pan.
8. Meanwhile, once pasta is cooked, drain pasta water and add pasta to pan.
9. Add in frozen peas or mixed vegetables. Season with salt and pepper to taste.
Voila - the dairy free hot-dish is ready for dinner. Serve with a fresh salad and dinner is complete.
For an even easier version, I sometimes cheat and use Schwan's oven roasted chicken bites for the chicken. I cook up 10-12 pieces (which only takes 3 minutes in the microwave), chop them into smaller pieces, and add to the sausage mixture. I throw in some Creole seasoning and dinner is done in no time flat. What more could a busy mom want?
Wednesday, March 3, 2010
Saturday, February 20, 2010
The journey of a thousand miles....
The saying goes that a journey of a thousands miles begins with a single step. The road to recovering a child from Autism is a long, challenging, and rewarding journey. The best way to begin that journey, I tell people, is with a single step. Start slow and easy - don't try to tackle too much at once. There are several reasons for that:
1. It's too overwhelming to do everything at once and you can become easily discouraged.
2. It's best to try one thing at a time so that you can know for certain if what you are doing is working. If you do everything at once, you don't know what is causing improvement and what isn't.
3. The changes can be a hard adjustment for the child - changing over time gives the child time to adjust before something new is introduced.
When we suspected Doodle had Autism, we took a series of steps to start her on her recovery. First and foremost, I saw my doctor. I told her what I was planning on doing and asked her some questions. This was difficult, as most traditional doctors don't believe that changing a child's diet will do any good. I was prepared for this challenge and told my doctor I was going to do it anyway. Eventually, she came around.
Second, I did my research. I read many blogs, books, and cookbooks to find out everything I could about recovering my child from Autism. These resources I found the most helpful:
We went a month being dairy free before we took our next step - going gluten free. So many people think this would be a difficult transition, but it really wasn't. We quickly learned how to substitute GF flour for regular flour and I started to experiment with different recipes. Doodle and I enjoy cooking treats for the week every Sunday. It's become a weekly ritual - mostly because Doodle loves to lick the bowl and sneak sugar here and there!
We didn't see immediate improvement after removing the gluten, but it takes 6 months to a year for gluten to completely be removed from your system. We had some tough moments the first year when others weren't recognizing the results that we were seeing. I felt very frustrated but we knew we needed to be persistent as the diet was making improvements. She was coming out of her shell, back into the real world.
Next I started to introduce vitamins. See my post on the vitamins we use. I made sure that we only introduced one vitamin at a time, so that we could measure the effect. If there wasn't improvement over time, we stopped using the vitamin. Each child is different and the combination of supplements necessary to recover a child is as unique as the child themselves. For us, the key vitamins are Vitamin D, a Multi-Vitamin, 2 forms of Essential Fatty Acid, Zinc, and a Pro-Biotic. The Vitamin D addition was the key turning point in Doodle's recovery - it completely transformed her!
Finally, I went all natural! I removed all of the harsh cleaning agents in our house and replaced them with more environmentally friendly products. Fortunately, there are many of these products to choose from now. I noticed a significant different in Doodle's tantrum's once we removed the harsh cleaners - the number of tantrum's significantly reduced once I changed to natural cleaners. Our favorite is Green Works All Purpose Cleaner because it is available in most stores (which is important when you live in the middle of nowhere!)
All of this work paid off this past November when Doodle had her conferences at school. Her OT, PT, Speech Therapist, and Special Ed teacher were astounded at the progress she had made over the summer. Doodle had just started OT services at the beginning of the year. The OT commented that she thought she had her work cut out for her before the school year started, but was so surprised that she hasn't had to do much with Doodle at all because she has come so far. The speech therapist stated that Doodle's autism symptoms had "disappeared" and was recommending that she would not need speech therapy the next year. In fact, she more than likely will not need any kind of special ed services next year. What wonderful news!!! My husband and I were thrilled and so happy that we have stuck with the diet, even when others told us it wouldn't make a difference. I'm thankful that I didn't listen and stayed true to my beliefs that Doodle was so much more than a diagnosis and so much bigger than an Autism label.
The journey certainly is not complete. My new mission is to work on the ADHD symptoms that persist. We'll continue to tweak her diet and supplements to find out what works best for Doodle until this diagnosis disappears as well.
1. It's too overwhelming to do everything at once and you can become easily discouraged.
2. It's best to try one thing at a time so that you can know for certain if what you are doing is working. If you do everything at once, you don't know what is causing improvement and what isn't.
3. The changes can be a hard adjustment for the child - changing over time gives the child time to adjust before something new is introduced.
When we suspected Doodle had Autism, we took a series of steps to start her on her recovery. First and foremost, I saw my doctor. I told her what I was planning on doing and asked her some questions. This was difficult, as most traditional doctors don't believe that changing a child's diet will do any good. I was prepared for this challenge and told my doctor I was going to do it anyway. Eventually, she came around.
Second, I did my research. I read many blogs, books, and cookbooks to find out everything I could about recovering my child from Autism. These resources I found the most helpful:
- Karyn Seroussi's Book - Unraveling the mystery of Autism and Pervasive Development Disorder
- Autism Network for Dietary Intervention - also by Karyn Seroussi
- The Kid Friendly ADHD and Autism Cookbook
- by Pamela Compart and Dana Laake - this cookbook has a great introduction on how to get started on the diet which I read daily when I was getting started.
- Kirkman Laboratories - for their allergy friendly vitamins
- Jenny McCarthy's Generation Rescue website - This is a good resource, although I feel it is too focused on vaccines as the cause of Autism. It's not my view that Autism is caused by vaccines.
- The help of a good nutritionist - not easy to find, as a few of the nutritionists I found were not on board with trying diet to recover an autistic child. I was fortunate to have a sister-in-law in North Carolina who is a nutritionist - I bounced idea's off of her and asked advice on supplements to try.
- Whattofeedyourkids blog - this mom has similar views as I do on recovering children from autism - having 2 kids with special needs, she's been through it all.
We went a month being dairy free before we took our next step - going gluten free. So many people think this would be a difficult transition, but it really wasn't. We quickly learned how to substitute GF flour for regular flour and I started to experiment with different recipes. Doodle and I enjoy cooking treats for the week every Sunday. It's become a weekly ritual - mostly because Doodle loves to lick the bowl and sneak sugar here and there!
We didn't see immediate improvement after removing the gluten, but it takes 6 months to a year for gluten to completely be removed from your system. We had some tough moments the first year when others weren't recognizing the results that we were seeing. I felt very frustrated but we knew we needed to be persistent as the diet was making improvements. She was coming out of her shell, back into the real world.
Next I started to introduce vitamins. See my post on the vitamins we use. I made sure that we only introduced one vitamin at a time, so that we could measure the effect. If there wasn't improvement over time, we stopped using the vitamin. Each child is different and the combination of supplements necessary to recover a child is as unique as the child themselves. For us, the key vitamins are Vitamin D, a Multi-Vitamin, 2 forms of Essential Fatty Acid, Zinc, and a Pro-Biotic. The Vitamin D addition was the key turning point in Doodle's recovery - it completely transformed her!
Finally, I went all natural! I removed all of the harsh cleaning agents in our house and replaced them with more environmentally friendly products. Fortunately, there are many of these products to choose from now. I noticed a significant different in Doodle's tantrum's once we removed the harsh cleaners - the number of tantrum's significantly reduced once I changed to natural cleaners. Our favorite is Green Works All Purpose Cleaner because it is available in most stores (which is important when you live in the middle of nowhere!)
All of this work paid off this past November when Doodle had her conferences at school. Her OT, PT, Speech Therapist, and Special Ed teacher were astounded at the progress she had made over the summer. Doodle had just started OT services at the beginning of the year. The OT commented that she thought she had her work cut out for her before the school year started, but was so surprised that she hasn't had to do much with Doodle at all because she has come so far. The speech therapist stated that Doodle's autism symptoms had "disappeared" and was recommending that she would not need speech therapy the next year. In fact, she more than likely will not need any kind of special ed services next year. What wonderful news!!! My husband and I were thrilled and so happy that we have stuck with the diet, even when others told us it wouldn't make a difference. I'm thankful that I didn't listen and stayed true to my beliefs that Doodle was so much more than a diagnosis and so much bigger than an Autism label.
The journey certainly is not complete. My new mission is to work on the ADHD symptoms that persist. We'll continue to tweak her diet and supplements to find out what works best for Doodle until this diagnosis disappears as well.
Sunday, February 14, 2010
The Perfect GF DF Fried Chicken
We used to love making our own fried chicken. It was a labor of love on a Saturday night where we would indulge in sumptuous fried chicken right out of the deep fat fryer and paired it with the perfect mashed potatoes and roasted asparagus. I'm drooling just thinking about it. So, ever since Doodle became Gluten and Dairy Free, I've been attempting to recreate the perfect fried chicken. I have failed miserably until a week ago when the stars aligned and I finally found the perfect mixture to make GF DF Fried Chicken. I learned the trick while listening to a cooking program on NPR where a caller was frustrated that her fried chicken in Boston didn't taste anything like the fried chicken in Texas. The secret - adding corn starch to the flour - genius!!! I tried it and it turned out beautifully. I hope you find success in this recipe, should you be so inclined to try it.
Gluten Free Dairy Free Fried Chicken
1 can Coconut Milk
4 Chicken drumsticks - rinse and pat dry
4 Chicken thighs - rinse and pat dry
Paprika, Creole Seasoning, Salt, Pepper, and Jamaican Jerk to taste
1. Place the chicken in a large resealable plastic bag. Add coconut milk and seasonings.
2. Marinate in milk mixture for 2-4 hours (or overnight).
1 Cup GF Flour (I used Sweet Rice Flour)
2 Tbsp Corn Starch
Desired seasonings (I used the same as listed above)
3. Place flour, seasoning, and corn starch in a paper bag and shake vigorously.
4. Remove chicken from plastic bag one piece at a time. Place in paper bag and shake vigorously.
5. Line a cookie sheet with a cooling rack. Remove chicken from paper bag and place on cooling rack. Repeat until all chicken is completely coated in flour.
6. Allow chicken to warm up for 45 minutes. This step is very important since it prevents moisture from getting under the skin while frying which causes the coating to separate from the chicken.
7. In a large skillet or deep fat fryer heat vegetable oil to 350 degrees. If using a skillet, make sure the oil is high enough that it covers 1/2 the chicken when frying.
8. Heat oven to 350 degrees. Turn the skillet down to medium heat or 300-325 degrees. Add the chicken and cook on each side until browned - 5-7 minutes.
9. Place chicken in an oven proof dish, tent with aluminum foil. This will allow the inside of the chicken to cook, yet keep the outside crispy. Cook for 10 - 20 minutes until the inside of the chicken has clear juice.
I love to serve fried chicken with mashed potatoes, gravy, and roasted asparagus. Hope you enjoy this recipe as well! Happy eating!
Gluten Free Dairy Free Fried Chicken
1 can Coconut Milk
4 Chicken drumsticks - rinse and pat dry
4 Chicken thighs - rinse and pat dry
Paprika, Creole Seasoning, Salt, Pepper, and Jamaican Jerk to taste
1. Place the chicken in a large resealable plastic bag. Add coconut milk and seasonings.
2. Marinate in milk mixture for 2-4 hours (or overnight).
1 Cup GF Flour (I used Sweet Rice Flour)
2 Tbsp Corn Starch
Desired seasonings (I used the same as listed above)
3. Place flour, seasoning, and corn starch in a paper bag and shake vigorously.
4. Remove chicken from plastic bag one piece at a time. Place in paper bag and shake vigorously.
5. Line a cookie sheet with a cooling rack. Remove chicken from paper bag and place on cooling rack. Repeat until all chicken is completely coated in flour.
6. Allow chicken to warm up for 45 minutes. This step is very important since it prevents moisture from getting under the skin while frying which causes the coating to separate from the chicken.
7. In a large skillet or deep fat fryer heat vegetable oil to 350 degrees. If using a skillet, make sure the oil is high enough that it covers 1/2 the chicken when frying.
8. Heat oven to 350 degrees. Turn the skillet down to medium heat or 300-325 degrees. Add the chicken and cook on each side until browned - 5-7 minutes.
9. Place chicken in an oven proof dish, tent with aluminum foil. This will allow the inside of the chicken to cook, yet keep the outside crispy. Cook for 10 - 20 minutes until the inside of the chicken has clear juice.
I love to serve fried chicken with mashed potatoes, gravy, and roasted asparagus. Hope you enjoy this recipe as well! Happy eating!
Monday, February 1, 2010
Gluten Free Taco Salad
Tonight we made delicious Taco Salads for dinner. We love combining new ingredients each time we make the salad to incorporate new tastes and textures. Taco seasoning from the grocery store, however, often contains hidden gluten. So, beware when buying packaged taco seasoning! Tonight we used this simple home made version of taco seasoning:
Homemade Taco Seasoning
5 tsp Cumin
2 tsp Chipotle Chili Powder
1 tsp Cayenne Pepper
2 Tbsp Paprika
1/2 tsp Kosher Salt
1/2 tsp Garlic Powder
1. Combine all ingredients together in a small bowl.
2. Add 2 Tbsp (or desired amount) to ground beef while cooking.
3. Add 1/2 cup water to ground beef and cook until water is reduced.
We served our taco salad tonight with Gluten Free corn tortilla chips, yellow rice, stir fried corn, and loads of lettuce. Since Doodle is dairy free, she eats hers without any dressing. The remainder of us enjoyed some nice spicy ranch dressing bought at the local grocery store. Best thing about it, there's plenty left over for lunch tomorrow!
Homemade Taco Seasoning
5 tsp Cumin
2 tsp Chipotle Chili Powder
1 tsp Cayenne Pepper
2 Tbsp Paprika
1/2 tsp Kosher Salt
1/2 tsp Garlic Powder
1. Combine all ingredients together in a small bowl.
2. Add 2 Tbsp (or desired amount) to ground beef while cooking.
3. Add 1/2 cup water to ground beef and cook until water is reduced.
We served our taco salad tonight with Gluten Free corn tortilla chips, yellow rice, stir fried corn, and loads of lettuce. Since Doodle is dairy free, she eats hers without any dressing. The remainder of us enjoyed some nice spicy ranch dressing bought at the local grocery store. Best thing about it, there's plenty left over for lunch tomorrow!
Sunday, January 24, 2010
Puppy Chow
In honor of the big game today - Vikings vs Saints - Doodle and I decided to make some game day goodies. Her latest GF favorite is Rice Chex and she has been drooling over the snacks on the back of the package - which are NOT GF or Dairy Free. I applaud General Mills for making some of the Chex cereals Gluten Free - but why not go the whole nine yards and print recipes that are also Gluten Free? (small rant) At any rate, we decided to do it for them. Here's our favorite version of Puppy Chow (aka Muddy Buddies).
Dairy Free Puppy Chow
9 cups GF Chex Cereal (corn or rice)
1 Cup Dairy Free Chocolate Chips
1/2 Cup GF Peanut Butter
1/4 Cup Earth Balance Butter Substitute
1 tsp Vanilla
1 1/2 Cups Powder Sugar
1. Place Chex in a large bowl.
2. In a small bowl, place Chocolate Chips, Peanut Butter, Butter Substitute. Microwave on high for 1 minute. Remove and stir mixture.
3. Microwave on high for another 30 seconds. Remove and stir until smooth. Add vanilla and stir together.
4. Pour mixture on top of the Chex. Stir until completely and evenly coated.
5. Place Chex in a 2 gallon storage bag. Add powder sugar. Seal the bag and shake vigorously until evenly coated.
6. Spread out on wax or parchment paper to cool. Place in large bowl and get ready to celebrate a great football game!
Dairy free chocolate can be tricky to find on store shelves. I tend to use Enjoy Life brand chocolate as it is completely free from all allergens. It is a bit pricier, however. If your store carries Ghiradelli semi-sweet chocolate chips, these also work well. Mine, unfortunately, does not carry the semi-sweet version.
Dairy Free Puppy Chow
9 cups GF Chex Cereal (corn or rice)
1 Cup Dairy Free Chocolate Chips
1/2 Cup GF Peanut Butter
1/4 Cup Earth Balance Butter Substitute
1 tsp Vanilla
1 1/2 Cups Powder Sugar
1. Place Chex in a large bowl.
2. In a small bowl, place Chocolate Chips, Peanut Butter, Butter Substitute. Microwave on high for 1 minute. Remove and stir mixture.
3. Microwave on high for another 30 seconds. Remove and stir until smooth. Add vanilla and stir together.
4. Pour mixture on top of the Chex. Stir until completely and evenly coated.
5. Place Chex in a 2 gallon storage bag. Add powder sugar. Seal the bag and shake vigorously until evenly coated.
6. Spread out on wax or parchment paper to cool. Place in large bowl and get ready to celebrate a great football game!
Dairy free chocolate can be tricky to find on store shelves. I tend to use Enjoy Life brand chocolate as it is completely free from all allergens. It is a bit pricier, however. If your store carries Ghiradelli semi-sweet chocolate chips, these also work well. Mine, unfortunately, does not carry the semi-sweet version.
Sunday, January 17, 2010
Dairy Free Chocolate Cupcakes
Doodle got the book "Pinkalicious" for Christmas this year. In this book, the girl eats too many pink cupcakes and turns pink. She was determined to try this out as an experiment and asked me to make pink cupcakes as a treat for her. I convinced her that we should make chocolate cupcakes with pink frosting and this would be just as good for her. Despite all of the cupcakes she has eaten, I'm happy to report she has yet to turn pink!
Gluten Free Dairy Free Chocolate Cupcakes
3/4 c. Sweet Rice Flour
3/4 c. All purpose GF Flour
1/2 c. Sugar
1 tsp Baking Soda
Dash Kosher Salt
1/2 c. GF Cocoa
1/2 c. Agave Nectar
1 c Cold Water
1/4 c. Vegetable Oil
1 Tbsp GF Vanilla
1. Pre-heat oven to 350 degrees. Line cupcake pan with paper liners.
2. Combine dry ingredients of Sweet Rice Flour, All Purpose GF Flour, Sugar, Baking Soda, Kosher Salt, and Cocoa.
3. Add in Agave Nectar, Vegetable Oil, Vinegar and Vanilla. With a whisk slowly stir in cold water.
4. Fill cupcake liners with cake mixture and place in oven. Cook for 20 minutes or until toothpick inserted in center of cupcake comes out clean.
5. Remove cupcakes from pan, allow to completely cool. Decorate with frosting.
Dairy Free Frosting
2 Tbsp Dairy Free Shortening
1 - 2 cups Powdered Sugar
1-2 Tbsp Non-Dairy Milk (Almond Milk)
1. Combine Shortening, Powder sugar, and Non-Dairy milk substitute in bowl.
2. Mix on high speed until frosting forms (more milk or sugar may need to be added, depending on the consistency you are looking for).
3. Frost cupcakes.
4. Sink your teeth in and enjoy!
Gluten Free Dairy Free Chocolate Cupcakes
3/4 c. Sweet Rice Flour
3/4 c. All purpose GF Flour
1/2 c. Sugar
1 tsp Baking Soda
Dash Kosher Salt
1/2 c. GF Cocoa
1/2 c. Agave Nectar
1 c Cold Water
1/4 c. Vegetable Oil
1 Tbsp GF Vanilla
1. Pre-heat oven to 350 degrees. Line cupcake pan with paper liners.
2. Combine dry ingredients of Sweet Rice Flour, All Purpose GF Flour, Sugar, Baking Soda, Kosher Salt, and Cocoa.
3. Add in Agave Nectar, Vegetable Oil, Vinegar and Vanilla. With a whisk slowly stir in cold water.
4. Fill cupcake liners with cake mixture and place in oven. Cook for 20 minutes or until toothpick inserted in center of cupcake comes out clean.
5. Remove cupcakes from pan, allow to completely cool. Decorate with frosting.
Dairy Free Frosting
2 Tbsp Dairy Free Shortening
1 - 2 cups Powdered Sugar
1-2 Tbsp Non-Dairy Milk (Almond Milk)
1. Combine Shortening, Powder sugar, and Non-Dairy milk substitute in bowl.
2. Mix on high speed until frosting forms (more milk or sugar may need to be added, depending on the consistency you are looking for).
3. Frost cupcakes.
4. Sink your teeth in and enjoy!
Saturday, January 9, 2010
Gluten Free Pretzel Waffles
This morning Doodle and I decided to combine several recipes and make pretzel waffles. Really, it was something different to do after being cooped up in the house for 3 days, waiting for the blizzard and sub-zero temperatures to pass. I have to say, these waffles turned out quite yummy. The pretzel's add a nice flavor and extra crunch to the waffles and are a break from the usual waffle recipe.
I find that Sweet Rice Flour is the best option for making waffles (I use Mochiko brand). It doesn't have a distinct Gluten Free flavor (like so many other GF flours) and it makes the waffles light, airy, and nice and crispy. In fact, it tastes better than waffles made with traditional flour.
Pretzel Waffles
3/4 Cup Sweet Rice Flour
1/2 Cup GF Pretzels - crushed
1 T Baking Powder
1 T Agave Nectar
Pinch Kosher Salt
1/2 tsp Xanthan Gum
3 Eggs, separated
1 Cup Almond Milk (or milk substitute)
1/4 Cup Canola Oil
1 T Vanilla
1. Pre-heat a waffle maker and spray with non-stick spray.
2. Combine Sweet Rice Flour, 1/4 Cup GF Pretzels, Baking Powder, Salt and Xanthan Gum. Whisk together.
2. Separate eggs and add yolks, Agave Nectar to flour mixture. Stir together.
3. Add Almond Milk, Canola Oil, and Vanilla to flour mixture and whisk together.
4. Beat egg whites in a separate bowl until stiff peaks form. Fold egg whites into flour mixture, just until combined.
5. Measure the waffle batter and cook waffles according to your waffle maker's instructions. Before placing the lid on the waffles, sprinkle some of the remaining pretzel mixture on top of the batter. Close lid and cook.
Serve with maple syrup, dairy free whipping cream, or a dairy free caramel sauce, if desired. I topped the waffles off with a few extra pretzels for Doodle and she really enjoyed that.
You can also use this recipe to make regular waffles - just eliminate the pretzels and use 1 Cup Sweet Rice Flour. These waffles will come out just as crispy and your non-gluten free friends will never guess that these waffles are made with GF flour.
I find that Sweet Rice Flour is the best option for making waffles (I use Mochiko brand). It doesn't have a distinct Gluten Free flavor (like so many other GF flours) and it makes the waffles light, airy, and nice and crispy. In fact, it tastes better than waffles made with traditional flour.
Pretzel Waffles
3/4 Cup Sweet Rice Flour
1/2 Cup GF Pretzels - crushed
1 T Baking Powder
1 T Agave Nectar
Pinch Kosher Salt
1/2 tsp Xanthan Gum
3 Eggs, separated
1 Cup Almond Milk (or milk substitute)
1/4 Cup Canola Oil
1 T Vanilla
1. Pre-heat a waffle maker and spray with non-stick spray.
2. Combine Sweet Rice Flour, 1/4 Cup GF Pretzels, Baking Powder, Salt and Xanthan Gum. Whisk together.
2. Separate eggs and add yolks, Agave Nectar to flour mixture. Stir together.
3. Add Almond Milk, Canola Oil, and Vanilla to flour mixture and whisk together.
4. Beat egg whites in a separate bowl until stiff peaks form. Fold egg whites into flour mixture, just until combined.
5. Measure the waffle batter and cook waffles according to your waffle maker's instructions. Before placing the lid on the waffles, sprinkle some of the remaining pretzel mixture on top of the batter. Close lid and cook.
Serve with maple syrup, dairy free whipping cream, or a dairy free caramel sauce, if desired. I topped the waffles off with a few extra pretzels for Doodle and she really enjoyed that.
You can also use this recipe to make regular waffles - just eliminate the pretzels and use 1 Cup Sweet Rice Flour. These waffles will come out just as crispy and your non-gluten free friends will never guess that these waffles are made with GF flour.
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