meatless friday redesign

We are on a breakfast kick over here. Breakfast is just so easy to make meatless and gluten-free (since we have gluten-sensitivities over here)! I have been using this waffle recipe for a long time and it just hasn't failed to fill up all these hungry bellies and bring smiles to my husband and kids' faces.

[Tweet "Rebecca Recznik's #glutenfree waffle #recipe is a family favorite! Try it for your #MeatlessFriday dinner."]

This is definitely a family favorite! This recipe is quick and easy to whip up, whether you are making it for a meatless dinner or a Saturday morning breakfast or both. I hope your family enjoys this as much as we do!

Rebecca Recznik 2016. All rights reserved. Rebecca Recznik 2016. All rights reserved.


Gluten-Free Waffles

1 c. Rice Flour
1/2 c. Coconut Flour (or tapioca/potato starch, just decrease the amount of milk)
2 1/2 tsp. Baking Powder
1 tsp. Salt
1 tsp. Sugar
1 tsp. Allspice (optional)
2 Eggs
1/4 c. Olive Oil
1 1/2 c. + 2 Tbl. Milk (I usually use rice milk)

Mix all the ingredients together except 2 Tbl. of milk. If necessary, stir in the extra milk to make the batter the right consistency (should be a little thicker than pancake batter). Cook on a waffle griddle and freeze leftovers to reheat in the toaster.

(Just a note: I bet you could pretty easily convert this into a regular recipe by substituting in regular flour and just adding milk until it was the right consistency... though I haven't tried it myself.)

Does your family eat breakfast for dinner? If so, what are your favorite recipes?

You can find all our Meatless Friday featured recipes here.

Copyright 2016 Rebecca Recznik