If you’re living gluten free, you know full well the disappointments of trying to replace things you previously enjoyed. For example… have I mentioned, posted, written, complained about how much I miss the taste, and indeed, aroma of simple things like… toast? And don’t even get me started on things like bruschetta!!
On a recent recon mission at a large grocery store, I found myself hovering with indecision over the freezer section containing most GF breads, looking for a basic white loaf, or sandwich bread. Sigh after sigh, I read labels while looking over what I just know is going to taste pretty awful (can I use the word gross here…) and crumble in your mouth like sand. (Have you tried most store bought GF bread products..?) After now making a couple GF bread recipes which have turned out just OK, I thought I’d move the focus to something similar, but perhaps just slightly easier to pull off.
I must confess here, that’s no easy thing to say. Or put into written words, forever recorded for posterity. After all my years in the kitchen… it’s like being back to square one.
That’s OK, though.
You can teach an old dog new tricks, if the old dog is willing… and especially if it includes waffles.
After having made them, I must say the investment of effort and ingredients was worth the effort. I went with a basic recipe that had many good reviews… then took my own advice and followed it to the letter. The batter turned out much thinner than I thought it would. In hindsight, I should’ve made one waffle, to see if it worked. What I did instead… was add more flour, but think I went too far. Or perhaps I overloaded my waffle iron. Or *gasp* both. Either way, I sure learned a lot with this first attempt.
Now…? I have a good base recipe to tweak and alter to my will. While they turned out, um… (in my view) perhaps a 7.2 on the 1-to-10 scale, I know I can, and will improve on that.
The good thing about waffles is that any deficiency can be more than compensated for, by serving them with all manner of good things. A sprinkle of icing sugar is a very good start, especially if there is not much sugar in the batter. Fruit, or in winter, a warm fruit compote is always nice. Maple syrup. YES. Greek yogurt to boost the nutrition. Whipped cream if you don’t care about that, and if you’re of that mind, perhaps a spoon or two of Nutella would set your morning off on a sweet-high-note!
Gluten Free Waffles
Here’s the basic recipe, found on food.com, posted by E. Bennett. After I get the chance to play with it and when am truly thrilled with the results, I will post again. Be sure to freeze any left over. Most any waffle will taste even better, after being toasted. Ponder this as you enjoy a very quick and very tasty breakfast through the week. This made 5 waffles, in my Belgian waffle maker.
1 cup brown rice or 1 cup rice flour
1/2 cup potato starch (NOT Potato Flour)
1/4 cup tapioca flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup oil (I used extra virgin olive oil)
1 1/2 cups buttermilk (regular milk works, too)
1 teaspoon sugar
Preheat your waffle iron and have your cooking spray at the ready.
In a large bowl, mix all ingredients together with a whisk. Pour appropriate amount into preheated & sprayed waffle iron. Be careful not to overload – they just might remain a little ‘stodgy’ in the middle. Experiment with quantities and find out what works best with your machine, especially if it holds a lot of batter.
*Add a bit more milk if too thick or a bit of rice flour if too runny.