Ginger Lemon Girl


Now that my son is getting a little bit more independent and doesn’t need Mom every single second, I think that I am slowly finding my inspiration to cook again.  Cooking GOOD gluten-free meals takes a little bit of thought and effort, and in truth for the last 6 months, I really haven’t had time for much of either.  Last weekend waffles struck my fancy; I’ve used Bob’s Red Mill GF Biscuit mix and it makes great waffles, and I’ve also tried Ginger Lemon Girl’s Belgian Waffle Recipe.  They were also delicious, but they were a little crispy throughout and not quite as soft in the middle as I would like.  So not only did I decide I wanted to have waffles I decided I wanted to adapt my family pancake recipe to be gluten-free and waffle worthy.

This recipe turned out amazing; my husband gobbled them up uttering compliments all the while telling me I should make a recipe book.  These were absolutely the best waffles I’ve had in ages.  Of course we ate them with bacon and fresh blueberry sauce, the only thing that could have made them better was fresh whipped cream!

As my eczema has been bad lately, and my milk consumption seems to affect my son’s eczema, I have been limiting my dairy products and drinking rice milk.  I made this recipe using half rice milk and half 1% milk with great results – I therefore assume that you could use any non-dairy substitute.  Similarly, you could likely replace my flour mixture with 2 cups of gluten-free flour mix with similar results, but personally I like to custom blend quantities for each individual recipe.  If you try it out with a different non-dairy product or gluten-free flour, let me know how it works out for you.

GF Waffles

Gluten-Free Waffles

Ingredients:

  • 1/2 cup Sorghum flour
  • 1/2 cup Millet flour
  • 1/4 cup Brown Rice flour
  • 1/4 cup Sweet Rice flour
  • 1/4 cup Potato starch
  • 1/4 cup Tapioca starch
  • 1/2 tsp Xantham gum
  • 1/4 cup brown sugar
  • 4 tsp baking powder
  • 1 tsp Cinnamon
  • 1/2 tsp Sea Salt
  • 3 eggs, seperated
  • 1-3/4 cups milk or non-dairy substitute
  • 4 tbsp vegetable oil

Directions:

  • Preheat your waffle iron.
  • Mix (I like to use a hand whisk) flours, xantham gum, sugar, baking powder, cinnamon and salt together in a medium bowl and set aside.
  • Whisk the egg whites until stiff peaks form (this only takes a few minutes in a stand mixer), set aside.
  • Mix egg yolk, milk and oil together.
  • Add dry ingredients to the milk mixture and mix.
  • Using a rubber spatula, fold the egg whites into your batter, adding about a third of the egg whites at a time.  Egg whites do not need to be totally uniform in the batter, we are trying to add extra “fluff” to the batter.
  • Spray your waffle iron as necessary, pour the batter by heaping 1/4 cups and cook according to your waffle iron directions.  These waffles do not puff as much as regular waffles, so you need to add MORE batter than you are used to if you want to get the nice full crispy waffle wells that hold the butter and syrup so well.  Trust me having a tiny bit of spillover while you figure out the exact quantity for your iron is totally worth it.
  • Enjoy!

Gluten-Free Waffles on Foodista

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I have been cooking like crazy for the past week…

 It started last Sunday, when I eagerly tried out Ginger Lemon Girl‘s, Delicious Gluten Free Belgian Waffles.  After craving the soft, yet crispy decadence of Belgian Waffles smoothered in whip cream and fruit for months, I finally gave in and purchased a Belgian Waffle Iron and began searching out Gluten-Free recipes.  I was ecstatic to discover Carrie’s recipe; the waffles were easy to make and tasted delicious, just like the waffles I remember.  In fact the recipe made enough waffles that I froze the excess in ziploc baggies and was able to enjoy this amazing treat all week long.  If you’re curious they crisped up wonderfully in the toaster.  Now I want to try the second recipe Carrie posted, Kelly’s Fast Whole-Grain Waffle “Sandwich Bread”, but first I’ll have to make her GF Master Baking Mix.

The first half of the week passed as per normal, feeding myself, feeding my husband; but on Thursday, I was a “baking machine”.  Friday was my five year old nephews, long awaited school Carnival/Fundraiser.  I of course, offered to make a cake for the cake walk, and my sister-in-law promptly requested her favourite – carrot cake. 

I work a part-time job on Thursday evening, and since I have known for months that I would need a fresh cake for a Friday, I made arrangements to have my shift covered.  I also decided that since I would be baking any ways, I would also bring in the treats for “Friday Morning Tea” in my office.  Last time I brought treats, I brought a carrot cake and half of a Gluten-Free Ponderosa Cake for my other GF friends.  Turns out everyone was intrigued by Gluten-Free and wanted to try it out, so this time I decided to only make Gluten-Free treats.

This Thursday, instead of working until 10pm, I baked until 10:30pm.  I made a carrot cake for my nephew; I do make his with flour, but I mix it all by hand and in the farthest corners of my kitchen, away from my food and my equipment.  At the same time, I also made my first attempt at adapting said recipe, yielding an amazing, moist gluten-free carrot cake. 

But that’s not all.  I also made Erin McKenna’s Allergen-Free Brownies again, this time using cane sugar instead of Agave Syrup (I noticed very little difference in taste – both were yummy!).  Finally, I made Chocolate Chip Banana Bread; an adapted version Erin McKenna’s Cinnamon-Banana Bread.  I’ll try and share the recipe soon.

I did not manage to get pictures of any of these treats as my office mates scarfed them down in record time – many commented how delicious the treats were and some even asked for the recipes.  In my books if gluten-eaters enjoy my Gluten-Free treats, I’ve definitley done something right.