Gluten free waffles and dairy free waffles and egg free waffles.
Crisp. Tender. Fluffy. Dripping with maple syrup.
Yes, I’m back on my breakfast kick. I’ve made pancakes
before, to be sure. But I’ve still been hunting for the holy grail of gluten free, dairy free, and egg free waffle recipes.
The thing isâ€¦.the texture had to be just so. Crisp on the outside, the kind of crisp you get when you bite into a potato chip. And fluffy on the inside, the kind of fluff from a Parker House dinner roll.
And one more important criteria: NO TAPIOCA STARCH. It is my nemesis. I cannot stand the taste or smell of it and I’m convinced that baking gluten free without tapioca starch is attainable, with great results.
This new recipe I created has precedent. That’s how I work, whether I’m writing a song or creating a recipe. I love being inspired by the work of others. It helps me to learn. So, this morning, I read through every waffle recipe I’ve torn out of magazines or printed from the internet. I pored through piles of cookbooks with an eye towards trying to determine the function of the ingredients used to make waffles. And then I consolidated all the facts in my brain, sat down with pen and paper, and got to work.
The three recipes that were particularly helpful in my research came from Karina at Gluten Free Goddess
, Â Alisa at One Frugal Foodie
(and author of one of my favorite and most-used cookbooks called Go Dairy Free
)Â and Susie at Parsnip Parsimony
. Karina’s recipe for Savory Waffles
taught me that water is the ideal liquid for waffles. Alisa’s recipe for Nutty Oatmeal Blender Waffles
taught me to blend my ingredients in a blender AND also gave me pause to think about the importance and necessity of protein in the mix of my waffle ingredients. And Susie’s amazingly detailed experiments to find egg replacers for her brioche and challah
got me to think about using silken tofu as an egg replacer and a protein source. Hats off to all three of those prolific women!
I’ve yet to meet Karina, though I certainly feel as if I know her. One romp through her blog, and you will too. And though we’ve communicated through email over the last few years, last week I had the good fortune to meet Alisa. We both attended the most amazing blogher ’10 conference in San Francisco. Yes, I flew across the country to attend a conference for people like me who are mad about blogging. About food:). And Susie, though not actively blogging any longer, has a scientific approach to vegan baking that will leave you shaking your head in amazement.
Sooooo, my Saturday morning started with these Gluten Free Oatmeal Almond Waffles. And the wisdom of the Buddha. What a way to start the day!
Iâ€™m wondering in what way you prefer your recipes to be formatted. Do you prefer them to be written in simple paragraphs? Or would you prefer that the steps be numbered? Below, Iâ€™ve given you an example of both of these styles of writing recipes. Iâ€™d love to know what you think. If you have a moment, please leave me a comment. Thanks!
Oatmeal Almond Waffles (gluten free, dairy free, egg free)
yields about 8 waffles
click here for printable recipe
4 oz. silken tofu
1 cup room temperature water
1 tbsp fresh lemon juice
2 tbsp vegetable oil
1 tsp vanilla extract
1/2 cup rolled oats (make sure they are gluten free!)
1/2 cup potato starch
1/2 cup almond flour (make sure it’s the blanched kind)
1/4 cup white rice flour
1/4 cup cornstarch
2 tbsp ground flaxmeal
1 tbsp baking powder
1 tbsp sugar
1/2 tsp sea salt
optional: 1/2 tsp dried lecithin
optional: dash of nutmeg and/or cinnamon
Blend tofu, water, lemon juice, oil, and vanilla extract in blender. Add the rest of the ingredients to the blender jar. Blend until thoroughly mixed. Add more water if it appears too thick.Â Let stand for 10 minutes while the waffle iron heats up. Pour batter onto the waffle iron and cook according to your waffle iron’s instructions.
Numbered instructions would look like this:
1. Combine the tofu, water, lemon juice, oil, and vanilla extract in a blender jar.
2. Add the remaining ingredients to the blender and mix until thoroughly combined.
3. Add more water if it seems to be too thick.
4. Let the mixture stand for 10 minutes while your preheat the waffle iron.
5. Pour the waffle batter onto the waffle iron and cook per your waffle iron’s instructions.
It is good to control your words and thoughts.The seeker who is in control feels free and joyful. Listen to that seeker who guards his tongue and speaks wisely. Dhammapada