Welcome To My Gluten Free Website!

Welcome To My Website!

Tuesday, June 3, 2014

5 Star Waffles
Yup. I know that I've already got a waffle recipe, but if we had to make a choice between the two? This would be the one. The first one has flax seeds, this one has psyllium husk powder. Nutrition wise, both the flax and the psyllium are important for your bodies health, but with the flax seeds you need to hydrate them. Adding more moisture and humidity can also have a big play in how the waffles come out, quite often they will be gummy despite using the exact same recipe.
So, I've worked on another recipe, using Jeanne's blend, with her permission to share it with you. This one with the psyllium husk powder works in all weather! It has a crispy outside crust with a tender inside. Perfect! My Belgian waffle iron makes 4 large waffles, and my guys really can polish them off quickly.
I did have to laugh though, my husband Greg ate three of them, then went to get more. I came out with about a half of one, and while eating it he said to me that the waffles were great and that he liked this recipe the best. Then without really thinking about it he asked me if these were gluten-free. Yes they are! Really? He asked, Yup, I said. Ha! I win again!

Jeanne's Gluten-Free All-Purpose Flour  (one recipe makes 4 1/2 cups/660 g)
1 1/4 cups/170 g brown rice flour
1 1/4 cups/205 g white rice flour
1 cup/165 g sweet rice flour
1 cup/120 g tapioca flour/starch
scant 2 teaspoons xanthan gum

Whisk all together in a large bowl thoroughly. Transfer any remaining flour into an airtight container and store in a cool dark place about 6 weeks, or refrigerate for about 6 months. (Mine never lasts long enough to worry about keeping it. I do keep it and all of my bulk flours in canning jars, and it might last 2-3 days before I have to make more!)

So with that thought in mind...here it is!

Gluten Free 5 Star Waffles
2 cups of Jeanne's flour mix
3 Tablespoons psyllium husk powder, (I use Sprouts brand)
3 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon Kosher salt         * if using table salt reduce amount to 1/2 teaspoon
6 Tablespoons buttermilk powder
5 large egg whites, (use the yolks in one of my puddings)
1/2 teaspoon cream of tartare
3 Tablespoons vegetable oil
1 1/2-2 cups water

Pre-heat your waffle iron, before starting to mix the recipe, because you want the iron at optimum heat to crisp the outsides.
You will also need non-stick cooking spray, a wire rack and baking pan

1. In a large bowl, add the flour blend, psyllium powder, sugar, salt, baking powder, buttermilk powder, and whisk them all together. In a separate bowl or mixing cup, mix the oil and water, (using the smallest amount of the water called for) and adding more as needed, then stir into the flour mixture, and combine well. Set aside.
2. In the very clean, greaseless bowl of your stand mixer, add the egg whites. If there is even a hint of grease, oil, or fat in the bowl it will affect the egg whites and prevent them from whipping at all, or the volume won't be as great. Start mixing the whites on medium-low until frothy, then turn the speed up to medium-high and add the cream of tartare. As the volume increases, you can turn the speed up to the maximum, watching closely as you don't want the egg whites to be dry, which looks kind of like the are airy and full of holes. On the other hand, you want to be sure to whip them completely, if they roll around the bowl after you've whipped them, or you can see liquid in the bottom of the bowl, you haven't whipped them enough. A great test? If you can turn the bowl upside down and the merengue doesn't fall out - you've done them correctly!
3. Add the merengue to the base mixture about half at a time, FOLDING them in with a large plastic or silicone spatula. Turn the bowl around as you fold them enabling all of the mixture to blend. White streaks of the merengue showing is a good thing, as it shows that you haven't over blended, which would make the merengue fall or collapse preventing any lift to the waffles.
4. Open the hot iron and lightly spray the top and bottom with the non-stick spray. Depending on the size of your iron, scoop the batter with a measuring cup and jot down how much you'll need for the next one, pour it into the middle of the iron and slowly close it. Watch the time and the indicator light, if there is one. Jot down the time to the finished waffle, and adjust it plus or minus to your desired doneness.
  • These freeze really well, so you can make a good size batch, freeze them, then pop them into your toaster for a quick tasty breakfast. 
  • If you want these for dessert waffles I would increase the sugar to 1/3 cup.
  • You could also make these more savory by adding herbs and some dried cheese.
  • We've tried these with butter and honey, butter and maple syrup, butter and preserves, and peanut butter. They were all so wonderful. Of course you can use any type of nut butters.
So experiment and let me know how yours turned out.