Simple, minimal ingredient recipes, like this one, are great for people with food sensitivities, the number one underlying cause of arthritis.
½ cup water
1 tablespoon extra virgin olive oil (or the oil of your choice)
¼ teaspoon sea salt (or ½ teaspoon table salt)
1 cup organic brown rice flour
- Whisk eggs, water, oil, salt, and flour together in a mixing bowl until the batter is smooth and there are no lumps.
- Depending on how smooth you like your waffles, you can let the batter sit anywhere from an hour at room temperature to overnight in the refrigerator. The longer the batter sits, the smoother the waffles will be.
- After the batter has had time to set, preheat a nonstick waffle iron to medium high heat. Drop the batter in large spoonfuls onto the waffle iron (just barely fill the waffle pattern so the waffles have room to rise).
- When the edges are dry and the center begins to brown, gently use a fork to remove the waffle from the iron. (It usually takes about three minutes to cook).
- Repeat with remaining batter.
Freeze extra waffles for a delicious, gluten free breakfast or snack when you’re in a hurry.
* Although I use eggs as the binder in this recipe, there are many other alternatives you can use if you have a sensitivity to them. Check out my book, Conquering Arthritis, for a list of 23 alternative binders (of which 18 are gluten free).