It’s been awhile since I posted on my then best attempt at gf poppy seed waffles. As mentioned I’ve continued to play with and tweak the recipe, and since then I’ve had ready stash of freshly made gluten free Belgian waffles, ready for breakfast or snacking anytime. Making waffles has become a lovely, weekend ritual.
In the process of cooking & baking gluten free, I’ve discovered two really big things:
- that missing out on regular flour
wasis nothing – when compared to being able to add nutrition, and taste, using flours like oat and brown rice (for starters!)
- when using gluten free flours, a mix of them is essential, and the mixes can be as forgiving, as they are varied. Much like when any team gels and comes together, it’s a matter of knowing and using the strength of the individuals.
This waffle is deserving of the moniker ‘ultimate’. With a deliciously, crispy exterior and moist, fluffy inside, they’re the perfect mix of hearty, yet soft waffle with substance, yet lightness. The bananas disappear into the background, becoming ever so subtle, and adding much to the moistness of the interior crumb.
The waffles will initially be very soft, so remove with care from your waffle iron. Like all gluten free breads/similar products, they will firm up after a little cooling off. And, this may sound funny – but the taste will also form. If you bake gluten free at all, this will make sense: just try one as soon as they’re cool enough to handle, then try another a bit later. You will see a difference, and it’s quite natural.
These also freeze exceptionally well, so cut extras into quarters and pop into freezer bags. You’ll be ready for a grand breakfast… at any time! You could top them with a compote such as rum & rhubarb or blueberry, cranberry & orange. They’re also great when you’re on the go – just grab a couple from the freezer, wrap and take them with you.
Their flavour really is very neutral so I also use them as the base for open-faced gluten free sandwiches for breakfast, or any other time of day!
- 1 cup gluten free oat flour
- 1/2 cup brown rice flour
- 1/4 cup tapioca flour
- 3 TBSP cornstarch
- 2 TBSP gluten free baking powder
- 2 TBSP sugar
- 1 TBSP poppy seeds
- 1 tsp baking soda
- 1/2 tsp salt
- few gratings, fresh nutmeg
- 3 large eggs, at room temperature
- 2 tsp sugar
- 1 tsp finely grated lemon zest
- 4 very ripe bananas (should have some black spots…)
- 1/3 cup full fat yogurt
- 2 TBSP extra virgin olive oil
- 2 tsp lemon juice
- In a medium sized bowl add the dry ingredients (the first 10 listed) and whisk to combine. Set aside.
- Crack eggs into a large bowl, using a stand mixer if you have one, and beat for about 2 minutes. Add 2 tsp of sugar and the lemon zest, beating for another minute.
- Chunk up the bananas and add to the eggs, along with the yogurt, oil and lemon juice; beat for about 2 more minutes, until well combined.
- Add dry ingredients to the wet, and beat for about 1 minute.
- Let batter sit for 30 minutes to allow the flours to hydrate.
- Preheat your waffle iron and make your waffles according to it’s directions and timing; in my Belgian maker I use approx. 3/4 cup of batter, and about 4 minutes to cook.
- Let them cool slightly before serving, to firm up and set the flavour.
- Serve with your favourite toppings: fruit compote, berries, yogurt, whipped cream, maple syrup, etc
- Tip: you can use fresh orange juice/zest if you don’t have lemon.
- Tip: use your favourite cooking spray for the waffle iron - whether olive oil, coconut oil, etc.