Since changing to a grain-free diet, I have been trying different types of waffles, both sweet and savory with marginal results. I finally found these which are very satisfying. I would say that they even have a better flavor than typical wheat waffles. The whipped eggs and baking powder combine to give the some lift.
They can be made either sweet by adding some cinammin, or savory by using an herb. Thyme sounds good.Read More
Since my wife and I have given up gluten and most grains we keep our eye open for substitutes. This recipe was originally for 5 eggs in a 13×9 pan. Have you ever tried to use 2-1/2 eggs? I modified it to a more manageable size.
The end result is a light and fluffy bread with an herby Italian flair.Read More