Chef Mia

The Best Gluten Free Waffles Recipe

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The Best Gluten Free Waffles Recipe

  • Author: Chef Mia
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Description

This made from scratch gluten free waffle recipe will make the best gluten free waffles you have ever had. Made with Bob’s Redmill 1 to 1 Gluten Free Flour, this easy to make recipe produces fluffy waffles with crisp, golden brown edges. This recipe can easily be made dairy free by substituting your favorite plant based milk for the whole milk in the recipe.

Ingredients

Scale
  • 2 cups gluten free flour I used Bob's RedMill 1:1
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon sea salt
  • 1.25 cups whole milk add up to ¼ cup more to smooth out your batter
  • 3 tablespoons canola oil melted coconut oil works well too
  • 2 large eggs
  • 1 tablespoon vanilla

Instructions

  1. Whisk together the gluten free flour, sugar, baking powder and salt in your mixing bowl.
  2. In a large measuring cup, combine 3 tablespoons of oil (canola or melted coconut oil work well) with the vanilla extract and milk. Finally, you will whisk the eggs. Mix the liquid ingredients until well combined.
  3. Add the liquid ingredients with the dry ingredients and mix until just combined. The batter may be slightly lumpy which is good. If the batter feels too thick, add a splash of milk and mix again. You want the batter to be smooth enough to pour or drizzle into your waffle iron.
  4. Choose your favorite waffle iron and turn it on to warm up. Spray the iron with a little bit of canola oil or nonstick cooking spray. Once the waffle iron is warm, use a measuring cup or ladle to pour a cup of batter onto the hot waffle iron. Cook waffles, following the directions on your waffle maker. Mine has a little orange light that turns off when the waffle is ready.
  5. Serve waffles with some fresh fruit and warm maple syrup.
  6. You can store leftover waffle batter in an airtight container in the refrigerator for 2-3 days. To make fresh waffles, simply warm your waffle iron and scoop batter directly from the refrigerator.

Nutrition

  • Calories: 214kcal
  • Sugar: 8g
  • Protein: 6g

Hawaiian Roll French Toast

Hawaiian Roll French Toast

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Hawaiian Roll French Toast

  • Author: Chef Mia
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Description

Oh friends, have I got a treat for you today! This Hawaiian Roll French Toast is, hands down, one of the most delicious breakfast creations Ive ever sunk my teeth into. Were talking sweet, pillowy clouds of cinnamon-sugar bliss that practically melt in your mouth.

Ingredients

Scale
  • 1 12 pack Kings Hawaiian Rolls
  • 3 large eggs
  • 3/4 cup half and half or whole milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 tablespoons brown sugar
  • Pinch of salt
  • 4 tablespoons butter for cooking
  • Powdered sugar fresh fruit, maple syrup for serving

Instructions

  1. In a large bowl, whisk together the eggs and half and half until fully combined.
  2. Whisk in the vanilla, cinnamon, brown sugar, and salt until incorporated.
  3. Use a toothpick or skewer to poke several holes in the bottom of each roll so the custard can soak in.
  4. Working in batches, dip the rolls into the custard mixture and let soak for 30 seconds, turning to coat all sides. Dont soak longer or theyll get soggy.
  5. Melt 2 tablespoons of butter in a nonstick skillet or griddle over medium-low heat.
  6. Cook the soaked rolls for 30-60 seconds per side until golden brown, turning carefully with a spatula to get all sides crispy.
  7. Serve the hawaiian roll french toast warm, dusted with powdered sugar and topped with fresh berries and maple syrup if desired.

Lemon Ricotta Breakfast Pancakes – Easy & Impressive

Whip up these easy lemon ricotta pancakes for a cooked breakfast that feels special yet simple to prepare! #LemonRicottaPancakes #CookedBreakfast #SpecialBreakfast #BreakfastBites

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Lemon Ricotta Pancakes : Light, Fluffy, and Perfect

  • Author: Chef Mia
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Description

Theres something magical about the mornings in my grandmothers tiny kitchen in Tuscany. ezstandalone.cmd.push(function { ezstandalone.showAds(136); });

Ingredients

Scale
  • 1 cup whole milk ricotta cheese
  • 2 large eggs, separated
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 3 tablespoons lemon juice (freshly squeezed)
  • ¾ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • cup whole milk
  • Butter or oil, for cooking

Instructions

    Notes

    Berry Burst: Add blueberries or raspberries into the batter before cooking.
    Citrus Swap: Try using orange zest and juice for a slightly sweeter version.
    Nutty Twist: Sprinkle chopped pistachios or almonds on top for a Mediterranean feel.
    Honey Drizzle: Swap maple syrup for Italian acacia honey for a more authentic twist.

    Nutrition

    • Calories: 320
    • Sugar: 10g
    • Protein: 8g

    Lemon Ricotta Pancakes (SUPER easy to make!)

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    Lemon Ricotta Pancakes (SUPER easy to make!)

    • Author: Chef Mia
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    Description

    Lemon Ricotta Pancakes are the quintessential “elevated” pancake recipe. Tart-but-sweet, with fresh lemon juice and zest and ricotta. Yum!

    Ingredients

    Scale
    • 1 ½ cups all-purpose flour
    • 1 tablespoon baking powder
    • 3 tablespoons white sugar
    • ½ teaspoon salt
    • 1 cup milk
    • 1/2 cup ricotta cheese
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 2 tablespoons fresh lemon juice
    • 1 tablespoon fresh lemon zest
    • 2 tablespoons butter for cooking

    Instructions

    1. Grab two bowls, one large, one medium.
    2. In the large bowl, whisk together dry ingredients: 1 ½ cups all-purpose flour, 1 tablespoon baking powder, 3 tablespoons white sugar, and ½ teaspoon saltuntil well combined.
    3. In the medium bowl, add the 1 cup milk and 1/2 cup ricotta cheese and whisk until well blended. Then add the 2 large eggs, beating between each. Then add the 1 teaspoon vanilla extract, 2 tablespoons fresh lemon juice and 1 tablespoon fresh lemon zest.
    4. Make a well in the dry ingredients and add the blended wet ingredients – just fold it in gently, until JUST combined. Don’t over mix – you’ll have tough pancakes. We want fluffy pancakes!
    5. Melt or brush 2 tablespoons butteronto a large griddle and heat to medium.
    6. Add pancake batter, a cup at a time (or smaller if you want smaller pancakes).
    7. When you get bubbles, flip the pancakes over and cook on the other side. Should be a minute or two per side, and golden brown.
    8. Serve with extra ricotta, lemon zest, powdered sugar and blueberries.
    9. Devour.

    Notes

    Notes What kind of ricotta? – I use a lower fat ricotta, but not not fat free. All versions will work, but I’ve found the fat free just doesn’t taste good. You can make your own ricotta too, if you wish! Don’t over-mix batter – use separate bowls for wet and dry ingredients (so you don’t over-mix resulting in tough pancakes). What do lemon ricotta pancakes taste like? – Tart but sweet! They have a definite tang due to the lemon juice and zest. They’re fluffier than regular buttermilk pancakes. What goes with lemon ricotta pancakes? Whatever you fancy! I dust mine with powdered sugar, some extra ricotta, a little zest… and a few blueberries. Sometimes maple syrup. You can do raspberries too, they work really well with these pancakes. Whipped cream is also a good choice!

    Nutrition

    • Calories: 328kcal
    • Sugar: 13g
    • Protein: 13g

    Sourdough Garlic Bread

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    Sourdough Garlic Bread

    • Author: Chef Mia
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    Description

    This rich and buttery sourdough garlic bread is loaded with so much delicious garlic flavor. Full of herbs, fresh garlic and nutty parmesan cheese. It’s the ultimate side dish and is so easy to make.

    Ingredients

    Scale
    • 14 oz Sourdough Loaf
    • 10 tbsp Butter, unsalted
    • 12 cloves Garlic, peeled
    • 2 tsp Italian seasoning
    • 1/4 tsp Red pepper flakes, optional
    • 1 tsp Garlic powder
    • 2 tbsp Parsley, roughly chopped, plus more for garnish
    • 1/2 cup Parmesan cheese, grated
    • 1/4 tsp Sea salt

    Instructions

    1. Preheat oven to 350.
    2. Next, slice the bread into 1 inch slices, being careful not to slice all the way through the bread. Place the loaf onto a parchment or foil lined sheet pan.
    3. Add the garlic cloves and red pepper flakes to a small ramekin. Cover with olive oil. Place inside oven and cook for 20-25 minutes until the garlic is fork tender. Let cool completely.
    4. Remove garlic from oil (reserve oil for later use.). Using a fork, smash garlic cloves.
    5. In a small bowl, combine softened butter, cooked garlic, garlic powder, Italian seasoning, parsley, and parmesan cheese. Season with salt.
    6. Using a small offset spatula, generously spread mixture into all the slits of the bread.
    7. Wrap bread in foil and bake for 15 minutes. Remove foil and bake for an additional 5 minutes.

    Nutrition

    • Calories: 295kcal
    • Sugar: 2g
    • Protein: 8g

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