Sorry: this isn’t it, but I know one of you out there has it …
Once again, I spent 20 minutes scouring the kitchen to find the tiny scrap of paper that came with our waffle-maker 10 years ago, because coeliac daughter decided she fancied waffles this morning.
It happens every time – this piece of paper enjoys playing hide-and-seek. So I’m documenting the recipe here, for my own benefit, really (you have no idea how many times I’ve had to print off the recipe for chocolate brownie from my own site).
My preferred ready-made gluten free flour mix here in the UK is the Wellfoods version. No doubt you’ll have your own preferred blend – perhaps even specially for waffles – and I’d be really interested to know what blend you use for waffles. The problem I have is that although the waffles puff up nicely while hot, they deflate sadly once they start to cool. I’m sure the ones my mother used to make when I was small (using non-gluten-free flour and a proper heat-on-the-hob American waffle iron, imported by her from the days when we lived in America) didn’t do this.
What am I doing wrong?
I wonder if its the electric waffle iron, not the flour mix or the recipe?
Recipe
6 oz plain flour
2 tsps baking powder
1/2 tsp salt
2 tsps sugar
2 eggs (separated)
8 fl.oz milk
3 oz melted butter
Method
Combine the dry ingredients.
Mix the egg yolks and milk, then add the melted butter. Beat well, and then add to the dry ingredients. Beat again.
Whisk the egg whites, and fold into the other ingredients.
Add dollops to the wafflemaker and cook until golden brown.
Eat with proper maple syrup (is there any other way?)
Yes, this makes a lot of washing-up. Definitely a weekend-only treat.
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Thanks for the post! I have yet to find a great waffle mix or recipe myself. Maybe someday!
Karen
http://glutenfreefoodreviews.com
I’m so glad you found your recipe and were able to make waffles. I’m thinking about cranking mine up this morning for banana waffles.
Sheltie Girl @ Gluten A Go Go
Hi Karen and Sheltie Girl – I think this is a topic for some serious research, but it probably needs to be by a better cook than me!
Banana waffles sound good – are you mashing bananas into the mix, or slicing them to go on top?
I’ll be posting about some really yummy chocolate chip waffles later this week! Be sure to check it out! They turned out fantastic!! The recipe is an old standby!
Ooh fab! Something to look forward to …
I use a recipe from Bette Hagman’s Gluten Free Gourmet Bakes Bread: Bette’s Bean Waffles, with modifications. I substitute Rebecca Reilly’s flour mix, but I started out making them with Bette’s mixes. They turn out well both ways. I use ground almonds instead of powdered milk, and I beat the eggwhites fairly stiff with a bit of cream of tartar to fold in just before baking. They’re not really super high-rise but are they ever good!
Hmm, I wonder if ground almonds and cream of tartar are the key? Definitely worth a try. Thanks Mary!
I have a fabulous buttermilk waffle recipe that I substitute GF flour mix and a tsp of xantham gum per cup flour and it works fairly well. My only problem is that although the waffles are crispy and tasty, they are a little soft inside, almost to the point of being undercooked. I don’t know if this is just the nature of a GF waffle or if I need to use a different blend. Right now I’m using Bette Hagemann’s basic gf flour mix of rice, tapioca, and potato starch. If anyone has any suggestions, I’d love to hear them.