What do you make for breakfast when someone living a gluten-free lifestyle visits? You scratch your head and look for products that fit in that category. How about Bob’s Red Mill all Purpose Baking Flour made from a blend of gluten free potato, sorghum, tapioca, garbanzo and fava bean flours!
I modified my favorite recipe for mesquite meal waffles and came up with a very tasty waffle treat for breakfast that received rave reviews at the table.
Thank you, Laura Makepeace for providing the inspiration for this dish!
1 Cup Bob’s Red Mill All Purpose Baking Flour
3/4 cup corn meal
1/4 cup mesquite flour
4 tsp baking powder
1/2 tsp salt
1-3/4 Cups buttermilk
1/2 cup canola oil
2 eggs, beaten
Combine dry ingredients in a large bowl and whisk to combine. In a separate bowl, beat eggs and stir in the buttermilk and oil. Add liquid to dry ingredients and whisk into a smooth batter.
Cook in a Belgian Waffle maker until steam stops escaping.
Note: mesquite flour makes baked goods darker than other flours, so don’t think you’ve overcooked it.
This waffle is topped with Greek yoghurt, a dollop of granulated honey and a sprinkle of walnuts.
Very tasty, very health an sure to be made again.