"Rye"-Raisin Belgian Waffle Bread

These gluten-free waffles contain no actual rye: The rye-like flavor comes from the caraway seeds.

Slideshow: Great Waffles
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  • Servings: 8

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Ingredients

  • 1/2 cup gluten-free sorghum flour
  • 1/2 cup gluten-free millet flour
  • 1 cup Silvana’s Kitchen Gluten-Free All-Purpose Flour
  • 1 teaspoon whole caraway seeds
  • 1/2 teaspoon finely ground caraway
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup raisins, soaked and drained
  • 1 1/2 cups whole milk
  • 2 large eggs, at room temperature
  • 1/3 cup unsalted butter, melted and cooled
  • 2 tablespoons honey
  • Vegetable oil, for greasing
  • Maple syrup, for serving, optional

How to make this recipe

  1. In a large bowl, whisk the sorghum flour with the millet flour, all-purpose flour, whole caraway seeds, ground caraway, baking powder, cinnamon and salt. Stir in the raisins.

  2. In a small bowl, whisk the milk with the eggs, butter and honey, then stir into the flour mixture.

  3. Preheat a Belgian waffle iron to medium-high and grease with vegetable oil. Pour a heaping 1/3 cup of batter into each waffle iron square, pushing the batter out to the edges; close the waffle iron and cook until crisp, about 4 minutes. Cook the remaining waffles and serve with maple syrup.

Contributed By Photo © Kamran Siddiqi Published August 2013





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