Gluten-Free Tuesday: Waffle BLT Recipe
For the Basil-Garlic Mayonnaise
1/2 cup mayonnaise
10 basil leaves, finely chopped
1 small clove garlic, minced or put through a garlic press
freshly ground pepper and salt to taste
For the Topping
1 teaspoon olive oil
8 slices bacon, preferably smoked
Large bunch baby lettuce leaves or several large Romaine leaves torn into small pieces
2 large tomatoes, thickly sliced
For the Waffles
4 ounces white or brown rice flour
2 ounces cornstarch or tapioca starch
1.25 ounces sweet rice flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon rosemary, finely chopped
1/2 teaspoon salt
1/2 teaspoon xanthan gum
½ teaspoon ground black pepper
1 1/4 cups milk
2 large eggs
1/4 cup vegetable oil
non-stick cooking spray
Stir together mayonnaise, basil, and garlic in a small bowl. Season with salt and pepper to taste. Set aside until ready to serve.
Heat oil in a large skillet over high heat until shimmering but not smoking. Add bacon. Cook until crisp, about five minutes per side. Transfer to a paper-towel lined plate.
In medium mixing bowl, whisk together white rice flour, cornstarch, sweet rice flour, baking powder, granulated sugar, rosemary, salt, xanthan gum, and black pepper. In small bowl, whisk together milk, eggs, and oil until smooth. Pour wet ingredients over dry ingredients. Using balloon whisk or handheld mixer, blend until batter is smooth. No lumps should remain. Heat waffle iron according to manufacturer's directions. Spray iron generously with non-stick cooking spray. Spoon batter onto hot iron and bake until golden brown and crisp.
Remove waffles from iron. Break apart. Spread basil-garlic mayonnaise evenly over waffles. Top with lettuce, tomato and bacon slices. .