I have a dear friend who swore up and down that she was gluten intolerant, so for years she went gluten free. And she did feel better inside and out until one day she just didn’t, is that normal?. Not sure where I’m going with this, but this one is for all you gluten freebies out there. Happy Thursday!
xoxo
Recipe found on Joy the Baker
Ingredients
1 cup water
1/2 cup dried polenta or grits
1/2 cup unsalted butter, cut into large cubes
1 cup milk
1 cup Cup4Cup all-purpose gluten-free flour
3/4 teaspoon salt
1 teaspoon coarse ground black pepper
1 teaspoon baking powder
1/2 teaspoon garlic powder
pinch of cayenne pepper
1 large egg
3/4 cup grated gruyere cheese
3 tablespoons chopped parsley or chives
Recipe
Bring water to a boil in a small saucepan. Add polenta and cook over medium heat for 1-2 minutes. Remove from heat and add butter cubes. Stir until butter is melted. Add cold milk and set aside.
In a medium bowl, whisk together the flour, salt, pepper, baking powder, garlic powder, and cayenne.
Pour the cooled polenta mixture over the dry ingredients. Add egg and whisk until the mixture is thoroughly incorporated. Add the cheese and herbs. Fold to combine. Waffle batter will be thick. That’s perfect.
Cook waffles according to waffle machine instructions. I dolloped about 1/4 cup of batter into each section of my large waffle iron. Serve warm with fried egg and prosciutto.
Waffles can also be wrapped individually, frozen, thawed slightly, and reheated in a toaster for quick lunch or breakfast situations.
That is all.