Gluten-Free Tuesday: Waffle Blt Recipe

Name: Gluten-Free Tuesday: Waffle Blt Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 4 ounces (1 cup) white or brown rice flour; 2 ounces (1/2 cup) cornstarch or tapioca starch; 1.25 ounces (1/4 cup) 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; 1/2 teaspoon ground black pepper; 1 1/4 cups milk; 2 large eggs; 1/4 cup vegetable oil; non-stick cooking spray

Servings: persons

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
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
4 ounces (1 cup) white or brown rice flour
2 ounces (1/2 cup) cornstarch or tapioca starch
1.25 ounces (1/4 cup) 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
1/2 teaspoon ground black pepper
1 1/4 cups milk
2 large eggs
1/4 cup vegetable oil
non-stick cooking spray

1
Stir together mayonnaise, basil, and garlic in a small bowl. Season with salt and pepper to taste. Set aside until ready to serve.
2
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.
3
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.
4
Pour wet ingredients over dry ingredients. Using balloon whisk or handheld mixer, blend until batter is smooth. No lumps should remain.
5
Heat waffle iron according to manufacturer's directions. Spray iron generously with non-stick cooking spray. Spoon batter onto hot iron (amount of batter will vary depending on your iron) and bake until golden brown and crisp.
6
Remove waffles from iron. Break apart. Spread basil-garlic mayonnaise evenly over waffles. Top with lettuce, tomato and bacon slices. (You might need to break the bacon slices in half so they fit on the waffle.)

1086

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Gluten-Free Tuesday: Waffle Blt Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!