Don’t you just love Sunday morning? I do. Especially when you don’t have to be anywhere in particular and you still have half of the weekend left.
This morning, from the moment my eyes opened, I knew waffles were in my future. I’ve been wanting to make them for awhile, but I haven’t been sure of how to convert the waffle recipe I used to make from Bette Hagman’s book. It has buttermilk in it and since I’m dairy free as well as gluten free, I wasn’t sure about how to handle substitutions. My research led me to find a couple of interesting sounding waffle recipes and after some thought, I decided to combine a few different ones. Voila – this is the result. And it was worth the wait. BTW, I think you could do without the seltzer, but I have a feeling that, along with the egg whites, it helped lighten the waffles. To make them vegan, use any of the usual egg substitutes.
Gluten Free Waffles
recipe by Ellen Allard
1 1/4 cup gluten free Bette Hagman mix less one tablespoon (see below)
1/4 cup almond meal (I used Bob’s Red Mill)
1 tbsp flax seed meal
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp sugar
2 eggs, separated
3/4 cup unsweetened soy milk
1/4 cup seltzer
3 tbsp Spectrum shortening (I think you could use your choice of fat here)
1/2 tsp vanilla extract
Sift the flour mixture, almond meal, flax seed meal, baking powder, baking soda, salt, and sugar into a bowl. If the almond meal and flax seed meal gets stuck in your sifter, give it a few whacks!
Stir in the egg yolks, soy milk, seltzer, shortening, and vanilla extract. Whisk until smooth. Let the batter sit for a few minutes while you beat the egg whites. This will allow the flaxseed to gel.
Beat the egg whites until soft peaks form – I used the whisk attachment to my immersion blender, but you could use a hand or stand mixer, or you could do it by hand. Fold the egg whites into the batter until they are well-blended.
Pour the batter into your waffle iron and wait until fully cooked. My waffle maker chirps to let me know they’re done. You can keep them warm in a 200 degree oven. Or just dig in!
Here’s a picture after one bite – thought you might want to see the inside texture.
Bette Hagman GF mix:
2 parts white rice flour
2/3 part potato starch flour (NOT potato flour)
1/3 part tapioca flour
I keep a big batch of this in my pantry – see picture below. Yes, I’m a label freak. My family knows that if they sit still for too long, I’ll slap a label on their foreheads.