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Belgian Waffles (Gluten Free)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.5961
Energy (kCal)1421.266
Carbohydrates (g)201.885
Total fats (g)59.6982
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat waffle iron. | 2. In a bowl, whisk together all dry ingredients. Set aside. | 3. In a medium sized bowl or large 4 cup measuring cup, whisk together egg yolks, oil, and rice milk. | 4. Add egg mixture to dry ingredients and whisk thoroughly. | 5. With a rubber spatula or wooden spoon, gently fold in beaten egg whites to batter. You should still be able to see white streaks of beaten egg white running through batter, this is what you want! Try not to over-stir the egg whites into the batter! | 6. Pour batter into your hot waffle iron and cook per instructions on for your iron. | 7. Serve with real maple syrup or your kind of topping. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tapioca flour 1/2 cup 272.08 67.4044 0.1444 0.0152
    sorghum flour 1/2 cup based 217.195 46.3672 5.1002 2.0207
    millet flour 1/2 cup 227.29 44.6964 6.3962 2.5288
    brown rice flour 1/4 cup 143.385 30.2096 2.8559 1.0981
    xanthan gum 1/2 teaspoon - - - -
    salt 1/2 teaspoon - - - -
    baking powder 2 teaspoons 4.876 2.5484 0.0 0.0
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    rice milk 1 1/2 1/2 - - - -
    egg white replacer 3 beaten - - - -
    maple syrup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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