GLUTEN-FREE CHICKEN AND WAFFLES
Crispy fried chicken tenders and bacon served on a waffle topped with a creamy, spicy maple sauce will convince you to put your diet on hold for a day. And even though it's all gluten-free, it won't matter to your glutenivores.
Provided by Buckwheat Queen
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Chicken
Time 3h15m
Yield 6
Number Of Ingredients 26
Steps:
- Put chicken tenders in a zip-top bag and pour in buttermilk. Refrigerate for 2 hours or up to 4 hours. Allow chicken to reach room temperature before cooking.
- Stir maple syrup, butter, and sriracha sauce together to create the condiment. Set aside.
- Place 1 cup white rice flour in a bowl. Whisk eggs together in a shallow dish. Mix corn flakes, bread crumbs, Creole seasoning, 1/2 teaspoon salt, and pepper together in another shallow dish.
- Drain chicken and discard buttermilk. Dredge a chicken tender in the bowl of white rice flour, shaking off any excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumb mixture to coat both sides. Place the breaded tender onto a plate. Continue process with the remaining chicken tenders. Run the tenders through the egg wash and dredge through the crumb mixture a second time. Tap and allow excess to fall off.
- Heat a large skillet over medium heat. Cook bacon until slightly crispy and fat is rendered, about 4 minutes per side. Let bacon drain on a wire rack over paper towels. Increase heat to medium-high. Add vegetable oil to the bacon grease and heat to between 350 to 375 degrees F (175 to 190 degrees C).
- Fry tenders in the hot oil until no longer pink in the center and the juices run clear, 6 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place chicken on the rack with the bacon.
- Preheat a waffle iron according to manufacturer's instructions.
- Whisk egg whites and cream of tartar on medium high speed in the bowl of a stand mixer until stiff peaks form.
- Sift brown rice flour, 1/2 cup white rice flour, cornstarch, baking powder, powdered milk, and a pinch of salt together in a mixing bowl twice. Make a well in the center. Pour in milk, honey, oil, and vanilla extract while lightly stirring. Do not overmix. Fold in egg whites until just combined; leaving pillows of egg whites will create fluffy pockets in the waffles.
- Cook batter in the waffle iron according to manufacturer's instructions, or until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter to make 6 waffles. This batter will make 7 total; you can freeze the remaining waffle if desired.
- Heat maple syrup sauce in the microwave for 1 minute. Place waffles on serving plates. Top each with 3 slices of bacon. Divide chicken between the waffles and top with sauce.
Nutrition Facts : Calories 715.8 calories, Carbohydrate 102.1 g, Cholesterol 154.3 mg, Fat 20.1 g, Fiber 2.8 g, Protein 30.7 g, SaturatedFat 6.9 g, Sodium 1416.9 mg, Sugar 33.3 g
BANANA TEFF WAFFLES (GLUTEN-FREE AND SOY-FREE)
My daughters believe that waffles are a food group. Because we are gluten-free, we make our own. These tender-but-crisp waffles are perfect.
Provided by GFDoctor
Categories Breakfast and Brunch Waffle Recipes
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat and lightly grease a waffle iron according to manufacturer's instructions.
- Whisk brown rice flour, teff flour, walnuts, rice flour, brown sugar, baking soda, and baking powder together in a bowl. Beat milk, bananas, eggs, yogurt, oil, and vanilla extract together in a separate bowl. Stir flour mixture into banana mixture until batter is just mixed.
- Pour 1/4 to 1/2 cup batter into the preheated waffle iron; cook according to manufacturer's instructions until golden brown, 5 to 10 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 49.8 g, Cholesterol 99.1 mg, Fat 18.4 g, Fiber 4.1 g, Protein 11.5 g, SaturatedFat 3.6 g, Sodium 347.8 mg, Sugar 14.4 g
GLUTEN-FREE WAFFLES
So far this is the best I've come up with for waffles. They get a nice crispy outer shell in my waffle iron that I find delicious. Be warned: you have to like buckwheat to like these. Using half creamer and half milk is pretty awesome if you don't mind the extra fat/calories. You can substitute applesauce for the oil, if desired.
Provided by stairguy
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 20m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Stir milk, buckwheat, almond flour, vegetable oil, eggs, baking powder, sugar, and salt together in a bowl until batter is smooth.
- Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 22.6 g, Cholesterol 79.6 mg, Fat 18.5 g, Fiber 2.4 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 815 mg, Sugar 5.5 g
GLUTEN-FREE RICE AND SOY WAFFLES
A Bette Hagman recipe. For a lighter waffle , seperate the eggs. Beat the whites to soft peaks and fold into the batter after the dry ingredients. If you cant have soy-use a bean flour instead of the soy flour.
Provided by Jubes
Categories Breakfast
Time 30m
Yield 6-8 waffles, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place dry ingredients in a bowl and mix together thoroughly.
- In another mixing bowl, beat the eggs, oil and milk.
- Add the dry ingredients to the wet ingredients and fold in gently with a spoon.Fold in until just combined-do not overbeat.
- Bake in a heated waffle iron and serve.
Nutrition Facts : Calories 341.2, Fat 15.8, SaturatedFat 3.7, Cholesterol 114.3, Sodium 569.4, Carbohydrate 40.4, Fiber 1.4, Sugar 2.8, Protein 10.3
CRISP AND AIRY GLUTEN-FREE WAFFLES
Gluten-free waffles are sometimes dense, but folding egg whites into the batter gives these waffles serious lift. Eaten hot from the iron, their edges are delicate and crisp.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield About 8 waffles
Number Of Ingredients 11
Steps:
- Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the rice flour, chickpea flour, tapioca flour, sugar, baking powder, vanilla and salt in a large bowl. Whisk together the milk, oil and egg yolks in another bowl. Beat the egg whites in a third bowl until soft peaks form, about 3 minutes.
- Pour the milk mixture into the rice flour mixture and gently stir until just incorporated (it's ok if there are some lumps). Fold in the egg whites.
- Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
- Serve with butter and maple syrup.
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