Based on a classic waffle recipe, these light, crunchy waffles are free of eggs, wheat, gluten, dairy, nuts, and soy.
I really must thank my mom, Shirley Willson, for developing this wonderful recipe – her grandchildren certainly look forward to her making these yummy breakfast treats!
3/4 cup tapioca starch, or potato starch, or cornstarch
3/4 cup brown rice flour, or teff flour, or millet flour, or white rice flour
1/4 cup pure rice bran, or GF oat flour
1/4 cup potato starch, or quinoa flour, or cornstarch, or arrowroot starch
3 tablespoons DariFree powder, or dry milk powder of choice
4 teaspoons baking powder
1 tablespoon egg replacer powder
1 tablespoon light brown sugar, or cane sugar, or turbinado
2 teaspoons xanthan gum, or 1 teaspoon arrowroot starch, or 1 teaspoon guar gum
1/2 teaspoon sea salt
1-3/4 cups water
1/2 cup grapeseed oil
1/2 teaspoon GF vanilla extract
- Prepare and preheat waffle iron according to manufacturer’s instructions.
- In airtight container combine tapioca starch, brown rice flour, pure rice bran, potato starch, DariFree powder, baking powder, egg replacer powder, light brown sugar, xanthan gum, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
- In large bowl mix together water, grapeseed oil, and vanilla; add dry ingredients; mix to combine well; set aside until waffle iron is to temperature.
- Once waffle iron is hot, pour on enough batter to cover waffle surface; close iron; cook until done – waffle should be light-brown and crispy.
- Remove waffle from iron and place on wire rack to cool, or serve immediately; continue making waffles until the batter has been used.
Servings: 4
Preheat: Follow Directions
Prep Time: 10 min
Cooking Time: Follow Directions
To freeze: place waffles on parchment-lined baking sheet; wrap tightly in plastic and place in freezer until frozen solid. Remove waffles to resealable plastic bag; return to freezer to store up to 1 month.
Variations
To use egg: omit egg replacer powder; reduce water to 1-1/2 cups; beat 2 eggs to incorporate during step 3.
To replace egg replacer powder: omit egg replacer powder; reduce water to 1-1/2 cups; add 1/2 cup unsweetened applesauce during step 3.
To replace DariFree powder: omit DariFree powder; replace water with milk of choice.
To use GfG: omit xanthan gum; add 6 tablespoons GfG; reduce brown rice flour to 1/2 cup; reduce
tapioca starch to 1/2 cup plus 2 tablespoons.
Michelle,
ReplyDeleteThe waffles are another one of your many fabulous recipes!! I was wondering if you can mix the dry ingredients up the day/night before and keep them in an airtight container (in the fridge - which is where I store all my GF flours)? That would help with less prep the next morning. Can you do that with the dry ingredients to make bread, etc., too??
Also - just a quick question re: substituting wheat flour when baking. I have your Food For All cookbook where 3 Tbsp. GfG and 1/3 cup brown rice flour is used (along with 1/4 c. tapioca starch and pure rice bran). But in your packet that I got from you at your cooking class (from your 2nd cookbook?), you have 1/4 c. GfG and 1/4 c. brown rice flour (along with 1/4 c. tapioca starch and pure rice bran). Which one works better or which one is accurate?
Thanks so much!!
Amy
Yes, please feel free to mix all the dry ingredients ahead - up to 1 month ahead - as long as the containers remain refrigerated (especially if they contain active dry yeast).
ReplyDeletePlease use the recipe as stated above - it is the most up-to-date and will yield the best end product.
The difference in using the GfG is a matter of measurements - GfG, if used according to the package directions, comprises 20% of the overall flour count in a recipe (flour count is all starch and flours called for, combined) - so if you are replacing 1 cup of wheat flour - I always think in tablespoons as it is easier to do - you would use 3 tablespoons GfG (16 Tablespoons = 1 cup, 20% of 1 cup = roughly 3 tablespoons), plus 1/3 cup (5-1/3 tablespoons) starch, and 1/2 cup flour of choice to yield roughly 1 cup Gluten Free flour. This is the method I used in my first book,"Food For All". I my second book, "Every Body Eats" I have removed GfG from all the recipes and provided it as a variation at the bottom of those that it most agrees with. I did this because GfG is a specialty product, kind of expensive, can be hard to find, and it contains corn. A simpler and just as effective way to use GfG is to allow it to comprise 25% of your flour count, thus making the math much easier - thus the difference in my two recipes.
Thanks, Amy!
- Michelle Hill