My daughter and I love waffles, I was gifted with a belgian waffle maker last year and when I went gluten free I sadly thought waffles would be a thing of my past. Happily I realized that with all that is available there has to be something for our bi-monthly waffle breakfasts.
I have a couple of recipes I want to try, yesterday I started with Gluten Free Belgian Waffles. While I prefer buying my eggs local (my neighbor!) the waste of yolks when I bake just wasn't cost effective for me. So I found egg whites at the store and have been using these whenever I bake. These waffles get their fluffiness from beaten egg whites, The only trouble I found was that with gluten free baking once you add liquid to the powder ingredients it all glops up FAST. So folding the egg whites into a firm dough was challenging. I kept at it and it did mix in enough to look more batter-like. In the past waffles were made with about 1/3c batter, probably more. I added my usual amount and within seconds it puffed way up and opened the waffle iron. the waffle was an inch and a half thick!! so I put a small amount in, maybe 1/4c, probably less, and it came out perfect. My niece was here visiting and both she and my daughter loved the end result. We'll be heading to Maine for a few days in a couple of weeks and I plan to make up a batch ahead of time and pop them in the toaster as needed. Needing such little batter per waffle made this batch made 8 waffles, over twice what my usual recipes made.
Next up I'd like to try Fluffy Gluten Free Waffles. Ultimately I'd like to get away from the starchy flours and find a blend that is more friendly to my lower carb focus. Even if we only have this once or twice a month I'd like to keep relatively closer to on track.
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