Rice waffles…I wasn’t sure what to think when I first read the title of that recipe. It immediately drummed up images of patties of rice in the shape of waffles. But, as it turns out, this is an AMAZING waffle recipe. They are light, crispy, sweet and DELICIOUS!
A quote from my husband…
“Well, it looks like we found a new waffle recipe.”
The recipe…as seen in the book.
What I used…
This recipe makes 8 4-inch square waffles.
1 3/4 cup organic Einkorn flour
2 tbs organic sugar
2 1/2 tsp baking powder
1/4 tsp salt (I use Pink Himalayan Salt)
2/3 cup cold cooked rice (I used left over rice from Chinese take out!)
1 egg separated
1 1/4 cup organic grass-fed whole milk
1 tbs organic butter, melted
What I did…
Sift together the first 4 ingredients (The dry ingredients)
Add rice and mix together, breaking up any clumps of cold rice that may be stuck together. (Get your clean fingers in there and break it up! It should look like lumpy corn meal when you’re done.)
Set aside the rice/flour mixture. Put milk, egg yolk and butter into a separate bowl and mix well.
Add liquid mixture to dry mixture and blend well.
Beat egg whites until soft peaks form and fold into batter.
Take prepared batter and put in hot, greased waffle iron. Make sure to liberally grease your waffle iron, even if it’s non-stick. These waffles seem to stick a little more than normal waffles.
Cook until golden brown – 3 to 5 minutes.
This is definitely a recipe we’ll be making again at our house. If you’re looking for a good waffle recipe, this is a keeper. You can’t tell there is rice in the waffle, in the slightest. I’m not sure why, but they slightly sweeter than a regular waffle. Not a lot sweeter (it’s not offensively sweet or anything), just a hint sweeter, enough to make you want to go back for more….without syrup! (Although who doesn’t like maple syrup on hot waffles?) My regular waffle recipe has the exact same amount of sugar as this recipe, and they are not as sweet as these. The rice must work in combination with the sugar to add to the flavor of the waffle. I HIGHLY recommend these! The next time you have some left over rice from your Chinese take out, try making these! I recommend doubling this recipe, as they are so good, you’ll want leftovers!!
For next month’s edition of My Pioneer Cookbook Adventure, I will make the last recipe in the quick breads chapter, “Spoon Bread”. After that, I’ll venture into the next chapter…BEVERAGES, where I will attempt to make “Ginger Pop”!!
I have found, what just might be, the perfect gluten free flour… CASSAVA FLOUR! That may sound like an exaggeration, and maybe it is a bit. HOWEVER, being gluten free for more than 8 years, I have tried many different gluten free flours over the years. I’ve made (and thrown away) my share of gluten free baked goods. Any gluten free baker can tell you the same thing. Sometimes it turns out, and sometimes it doesn’t. It really is a gamble.
That’s why I’m so excited with this flour. Gluten free bakers spend hours trying to blend different gluten free flours together to get that “wheat like” consistency. The results are never that great, no matter how hard you try. Cassava flour is so exciting because it is so close to the real thing in taste and mannerisms in baking. (With the exception of yeast bread, see below)
What is cassava flour?
Cassava is a plant with origins in South America, and most widely known as Yuca. (2) Here are some facts about cassava…
“Cassava is the third-largest source of food carbohydrates in the tropics, after rice and maize” (2)
“One of the most valuable sources of nutrition for more than 500 million people living in Africa, Asia and Latin America.” (1)
“It is one of the most drought-tolerant crops, capable of growing on marginal soils. “(2)
“Provides a similar amount of carbohydrates as most other grain-based flours.” (1)
“It is about 60 percent to 65 percent water moisture, 20 percent to 31 percent carbohydrates, and less than 2 percent protein and fat.” (1)
“In some parts of Africa, it provides up to 30 percent of total daily calories.” (1)
It is allergy-free – free of nuts, grains, and gluten
Nutrient content of cassava flour…
Cassava flour is not a super food by any means. It is, however, lower in calories than most gluten free flours. Here is the nutrient content of cassava flour (1):
A quarter-cup serving of cassava flour has about:
2 grams of fiber
less than 1 gram of fat, protein or sugar
28 grams of carbohydrates
about 17 percent of daily vitamin C
Cassava flour and cyanide
You may have heard that Cassava contains cyanide. This isn’t ENTIRELY accurate. Cassava plants contain what’s called a cyanoglycoside.(3) That’s a scientific way of saying it contains a precursor to cyanide. When ingested, it has the potential to become cyanide in the body. (3) This is a defense mechanism developed by the cassava plant that to ward off insects and other predators. Cassava is not the only plant that contains cyanoglycosides:
Nectarine kernels (Prunus persica var nucipersica)
Plum kernels (Prunus spp.)
Cherry pits (Prunus spp.)
Not to worry, these cyanoglycosides
are easily neutralized with proper preparation.
Most of the cyanide resides in the leaves of the plant, and the skin of the roots. OTTO’s brand Cassava Flour PEELS and FERMENTS the root prior to grinding it into flour. This is enough to neutralize the cyanoglycosides. Cooking the flour also neutralizes the cyanoglycosides. Cassava should never be eaten raw. ***
Cassava flour vs tapioca flour…
You may also know that tapioca flour also comes from the yuca or cassava plant. Are cassava flour and tapioca flour the same thing….NO.
Cassava flour is a whole food – the root of the cassava plant, that has been dehydrated and ground into flour.
Tapioca starch/flour – is more processed – the extracted starch of the cassava root that has been bleached.
Think of it this way….CASSAVA FLOUR is like whole wheat flour. TAPIOCA FLOUR is like white flour.
How to use cassava in recipes…
In most cases, though results won’t be perfect, you can use it 1:1 in place of all-purpose wheat flour. This saves all of the measuring, calculating and blending that goes along with most gluten free baking. If you’re like me, you’ll be happy to do away with 5+ different kinds of gluten free flour setting on your counter!
With that said…one thing to note, you won’t get that same “rise” from cassava flour in recipes that use yeast. Yeast bread made from cassava flour is more dense. If you’re looking for a “light and fluffy” bread, unfortunately you’ll need to combine it with other flours.
I am SO excited about these tortillas! I have made them several times and they are PHENOMENAL! They look, act and taste remarkably like real flour tortillas. I wish I had discovered these years ago! I have been looking for a good gluten free tortilla for 8+ years, and I have FINALLY found one. I have also used this recipe to make sweet potato tortillas. In place of the water, I used 1 mashed sweet potato. (amazing and delicious results that even my family enjoyed!) Instead of rolling, I use a tortilla press, which speeds the process and makes it so much easier. It also produces a rounder, cleaner looking tortilla, which I prefer.
¾ c. Otto’s Naturals Cassava flour (I do recommend Otto’s, due to their technique for making the flour. Of course, feel free to use any Cassava flour you choose) – ***
1 cup almond meal or cashew meal (make in food processor or buy)
1 cup sifted Cassava Flour
1 teaspoon baking soda
1/4 cup olive oil.
1 teaspoon apple cider vinegar
3 generous tbsps honey
1/2 teaspoon Redmond Real salt
Today’s allergy-free recipe is a bit unusual, in that the main ingredient in these waffles are lentils.
Lentils are small legumes, which are easy to prepare and soak up flavors of other ingredients Lentils might be small, but they pack some nutritional power. One cup of lentils contains 230 calories and a WHOPPING 16 grams of fiber! (The RDA for fiber is 25 grams per day). The health benefits of lentils include:
Improved heart health-This is due to their fiber content, but vitamin and mineral content as well.
Improved blood sugar-Once again, the fiber content helps out, this time, stabilizing blood sugar.
Energy- The iron content of lentils can improve energy levels.
Digestive health-once again-FIBER!
Here is the vitamin and mineral content of lentils from whfoods.com.
As we all know, breakfast is the most important meal of the day, especially if you are trying to maintain a steady blood sugar level. (Which EVERYONE should be doing, not just diabetics.) So, I found 5 healthy and creative breakfast recipes to add a bit of variety to your morning. ENJOY!