Good Waffles

For a while my waffle mixes were sticking to my waffle iron and then pulling apart in the middle. Then I remembered my once-successful recipe and was able to recreate it last weekend. M likes waffles better than pancakes.


1 cup Cherrybrook Kitchen Gluten Free Dreams Pancake & Waffle Mix
1 cup whole grain brown rice flour (for some fiber)
1 3/4 cup rice milk
2 Tbsp vegetable oil
1/2 tsp xanthan gum
1 egg

Mix well. Drop onto lightly greased hot waffle iron. Time until doneness depends on the iron and your personal taste.

Lemon Tea Cookies

Adapted from a recipe in the Better Homes & Gardens cookbook. I just made these and they are so good! They hardly taste GFCF.

2 tsp lemon juice
1/2 cup rice milk

1 3/4 cup GF flour blend
1 1/2 tsp xanthan gum
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

1/2 cup margarine (I use Earth Balance Soy Free)
3/4 cup sugar
1 egg
1 tsp lemon zest

Stir 2 tsp lemon juice into rice milk and set aside.
Stir together flour, xanthan gum, baking powder, baking soda and salt.
Beat butter and sugar together until fluffy (or well combined). Add egg and lemon zest and beat well.
Add 1/2 flour mixture and 1/2 milk mixture. Beat well.
Add remaining flour and milk mixtures. Beat well.

Drop by large teaspoonfuls onto ungreased cookie sheet (I use a silpat). Bake in a 350 degree oven for 12 to 14 minutes.
Makes approximately 24. If using convection oven, bake at 325 for 11-12 minutes. Cookies will be cakelike when done.

Lemon Glaze - Stir together 3/4 to 1 1/4 cups powdered sugar with 1/4 cup lemon juice. Spread over tops of cookies.