- Joined
- Sep 28, 2008
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- 5w6
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- sp/sx
Last weekend, I made some fantastic gluten-free buttermilk Belgian waffles from scratch (for my INTP friend who's got a wheat allergy). I'm not modest - these were great.
Ingredients:
- 1 3/4 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- pinch of ground cloves
- 2 eggs (or 1/2 cup Eggbeaters)
- 2 cups cultured fat-free buttermilk
- 1/3 cup canola oil (or butter- but I used canola oil, as I was low on butter. I assume it'll come out the same w/ butter, though)
- 2 tsp vanilla extract
Instructions:
1.) Preheat waffle iron. (I have this one - a light shuts off/it beeps when it's preheated, as well as when the waffles are done)
2.) while the iron heats, mix all the dry ingredients well, in a large mixing bowl, w/a wire whisk.
3.) in a separate mixing bowl, beat the 2 eggs, until well mixed.
4.) add remaining wet ingredients to the egg-bowl; blend well.
5.) pour wet mixture into the bowl of dry ingredients. Mix ONLY until moistened - batter should be lumpy.
6.) let the batter rest about 5 min, then pour 1/4-1/3 cup batter into waffle maker, & close it. Scrape away any excess that may ooze out.
7.) most waffle irons will indicate when the waffle is finished cooking. Serve immediately, with butter, syrup, fruit - whatever you like best. And coffee. Serve with coffee, or you're going to Hell.
This batter didn't bake up well when used later that day, but the waffles themselves keep very well overnight & put in a toaster. They freeze well, too. You can't actually taste the spices at all, or the sugar. They were kinda bland without it, though. Hard to explain.
Thought I'd share this, as I know gluten-free baking can be a pain in the ass, & some folks on the forum have to eat gluten-free ( [MENTION=8494]Sinmara[/MENTION] ). I couldn't tell the difference between these & Belgian waffles made with white flour- though personally I prefer whole wheat flour. I'm gonna try that in this recipe next time, with some slivered almonds. I may try subbing in the oil for nonfat yogurt. It works in pancakes, sometimes - but I've a feeling it may result in softer waffles (vs the crispy outside/tender/fluffy inside this recipe currently yields), which may be less desirable in terms of holding up toppings.
Ingredients:
- 1 3/4 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- pinch of ground cloves
- 2 eggs (or 1/2 cup Eggbeaters)
- 2 cups cultured fat-free buttermilk
- 1/3 cup canola oil (or butter- but I used canola oil, as I was low on butter. I assume it'll come out the same w/ butter, though)
- 2 tsp vanilla extract
Instructions:
1.) Preheat waffle iron. (I have this one - a light shuts off/it beeps when it's preheated, as well as when the waffles are done)
2.) while the iron heats, mix all the dry ingredients well, in a large mixing bowl, w/a wire whisk.
3.) in a separate mixing bowl, beat the 2 eggs, until well mixed.
4.) add remaining wet ingredients to the egg-bowl; blend well.
5.) pour wet mixture into the bowl of dry ingredients. Mix ONLY until moistened - batter should be lumpy.
6.) let the batter rest about 5 min, then pour 1/4-1/3 cup batter into waffle maker, & close it. Scrape away any excess that may ooze out.
7.) most waffle irons will indicate when the waffle is finished cooking. Serve immediately, with butter, syrup, fruit - whatever you like best. And coffee. Serve with coffee, or you're going to Hell.
This batter didn't bake up well when used later that day, but the waffles themselves keep very well overnight & put in a toaster. They freeze well, too. You can't actually taste the spices at all, or the sugar. They were kinda bland without it, though. Hard to explain.
Thought I'd share this, as I know gluten-free baking can be a pain in the ass, & some folks on the forum have to eat gluten-free ( [MENTION=8494]Sinmara[/MENTION] ). I couldn't tell the difference between these & Belgian waffles made with white flour- though personally I prefer whole wheat flour. I'm gonna try that in this recipe next time, with some slivered almonds. I may try subbing in the oil for nonfat yogurt. It works in pancakes, sometimes - but I've a feeling it may result in softer waffles (vs the crispy outside/tender/fluffy inside this recipe currently yields), which may be less desirable in terms of holding up toppings.
Are there ways to get around this? I know nothing about plating so please, even basics are appreciated.
Unfortunately I may need to make it a little less squashey next time. Fiancé was not a fan of the texture.
