Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Corn Meal and Rice Waffles

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Corn Meal and Rice Waffles' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Conversion: the original's 1/2 cup wheat flour (63 g) is swapped straight for a gum-containing 1:1 blend at the same weight (USDA basis 125 g/cup), with a 10-minute batter rest added; the original's two eggs are kept. The bulletin's ingredient columns interleave in the surviving text; the quantities above are its complete list, reassembled in the order its method requires. Distinct from the other two cornmeal waffles filed here — rice-bodied and soda-leavened.

Cooked rice and cornmeal meet a small amount of flour, sour milk, and soda in a waffle batter with the eggs beaten right in. The rice keeps the waffles tender inside while the iron crisps the outside.

Category: BreakfastServes: 6Time: 35 minComplexity: 2/5

Why this complexity: Uses cooked rice — best made with rice on hand.

Ingredients

  • 63 g gluten-free 1:1 baking blend (with gum) (about 1/2 cup), for the original 1/2 cup wheat flour (63 g, USDA basis 125 g/cup)
  • 1/2 cup cornmeal
  • 1 cup cooked rice
  • 1 cup sour milk
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs, well beaten
  • 1 tablespoon butter, melted

Method

  1. Sift together the blend, soda, and salt.
  2. Add the cornmeal, cooked rice, sour milk, beaten eggs, and melted butter. Beat thoroughly.
  3. Rest the batter 10 minutes.
  4. Try in a hot, lightly greased waffle iron until crisp and browned. Serve at once.

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