Yield: 8 waffles
1 ½ cups buttermilk (can substitute cream or low-fat milk)
½ cup pumpkin puree
¼ cup vegetable oil
1 ½ cups brown rice flour
½ cup corn or potato starch
½ cup tapioca flour
4 teaspoons baking powder
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
1. In a large mixing bowl, combine eggs, buttermilk, pumpkin puree, and vegetable oil.
2. In a separate bowl, whisk together brown rice flour, corn/potato starch, tapioca flour, baking powder, cinnamon, nutmeg, and ginger.
3. Whisk the dry ingredients into the wet ingredients until well combined.
4. Preheat a waffle iron according to instructions on the box. Grease the waffle iron and pour roughly ¾ cup of batter onto the waffle iron. Cook 5 to 6 minutes, or until the waffle is golden brown on both sides.
**Note: cook times vary by waffle maker.
Wed, November 16, 2011
by Vanessa Maltin Weisbrod filed under