AMAZING GLUTEN FREE WAFFLES

Posted by Bryna Bear aka Gluten Free Baking Bear

     These are the best waffles I have ever had in my life.  They are light and delicious with a crisp outside. This recipe from my friend who is famous for his waffles.  Our group of friends spent many a Sunday morning hanging out and enjoying these waffles with real maple syrup.  It took me many waffle eating years to pry this top secret recipe from him.  
    My gluten free version of his recipe is just as wonderful as the original.  This recipe is very versatile and I have been able to successfully make vegan and dairy free versions as well.  If you freeze the fresh waffles you can reheat them and they are absolutely better than any frozen ones you can buy.
     I love to have my waffles with real maple syrup and yogurt or a fruit cream that I make with silken tofu. I put silken tofu in a food processor with fresh or frozen berries and sweeten the cream to taste with maple syrup.  This dairy free cream is wonderful.  Even people who are not fond of tofu love it.  It is surprising how good waffles taste with yogurt or sour cream or my fruit cream along with some maple syrup, of course!
     I suppose you can add things to the batter like granola or blueberries if you like.  I sometimes put in chopped nuts for some crunch.  

AMAZING GLUTEN FREE WAFFLES

Makes about 6 round Belgian waffles.

Ingredients

1/2 cup	Sorghum Flour
1/4 cup	Tapioca Flour
1/4 cup	Chickpea Flour
1/2 tsp.	Xanthan Gum
1/4 cup	Corn Meal
1 1/2 tsp.	Baking Powder
1 1/2 tsp.	Baking Soda
1/2 tsp	Salt
3 large	Eggs - separated
2 cups	Sour Cream - for Dairy Free use non dairy sour cream
1 Tbs.	Vanilla Extract
6 Tbs.	Butter (melted) - for Dairy Free use Canola oil or margarine

Directions

1. Mix the flours, corn meal, xanthan gum, baking powder, baking soda and salt in a large bowl.
2. Separate the eggs and whip the egg whites until stiff.
3. In a separate bowl mix the egg yolks, sour cream, vanilla and melted butter until well blended.

   

   The wet ingredients (except for the egg whites).

4. Add the wet ingredients to the flour mixture and stir together.

   

   Wet and dry ingredients mixed together.

5. Fold in the whipped egg whites.

   

   Whipped egg whites and the mixed batter.

   
   

   

   Batter after the egg whites were folded in.

6. If desired you can now fold in additions such as nuts, chocolate chips, blueberries, etc.  

   

   My Belgian waffle maker.
   The light is on while it is warming up.

7. Heat the waffle iron.  The light on my waffle iron goes out when it is hot enough. Spray with cooking oil.  In my Belgian Waffle Maker I used between 3/4 and 1 cup of batter for each waffle.

   

   ¾ cup of batter.

   
   

   

   Waffle from ¾ cup of batter.
   It stuck to the top of the waffle maker…go figure!

   
   

   

   I full cup of batter.

   
   

   

   Waffle from full cup of batter.
8. The light on the waffle iron will go on again when you add the batter and will go off when the waffle is ready.

   

   Batter just put onto the hot waffle iron.
   The top of the waffle iron will soon be closed down
   over the batter so it can cook.

9. Remove the cooked waffle with a fork or tongs.  It should only need a gentle prod to come loose.  When the waffle sticks too much you may need to use more cooking spray.  If your waffle iron is very old it may be time to buy a new one if the batter sticks so much that the waffle breaks apart when you try to remove it. 

   

   Using wooden tongs to gently prod the waffle off the maker.

10. If cooking for a few people keep the cooked waffles warm in an oven set to a low temperature of 150-200°.  I like to place them on a baking sheet in the oven.  I add the waffles as they are cooked.  When all the waffles are done you can serve them all at once, nice and warm and still crisp on the outside and everyone can eat together.
11. Serve with real maple syrup.  I also love to serve them with yogurt and fruit, or nuts. 

AMAZING GLUTEN FREE WAFFLES glutenfreebakingbear.com Makes about 6 round Belgian waffles. Ingredients 1/2 cup Sorghum Flour 1/4 cup Tapioca Flour 1/4 cup Chickpea Flour 1/2 tsp. Xanthan Gum 1/4 cup Corn Meal 1 1/2 tsp. Baking Powder 1 1/2 tsp. Baking Soda 1/2 tsp Salt 3 large Eggs - separated 2 cups Sour Cream - for Dairy Free use non dairy sour cream 1 Tbs. Vanilla Extract 6 Tbs. Butter (melted) - for Dairy Free use Canola oil or margarine Directions Mix the flours, corn meal, xanthan gum, baking powder, baking soda and salt in a large bowl. Separate the eggs and whip the egg whites until stiff. In a separate bowl mix the egg yolks, sour cream, vanilla and melted butter until well blended. Add the wet ingredients to the flour mixture and stir together. Fold in the whipped egg whites. If desired you can now fold in additions such as nuts, chocolate chips, blueberries, etc. Heat the waffle iron. The light on my waffle iron goes out when it is hot enough. Spray with cooking oil. In my Belgian Waffle Maker I used between 3/4 and 1 cup of batter for each waffle. The light on the waffle iron will go on again when you add the batter and will go off when the waffle is ready. Remove the cooked waffle with a fork or tongs. It should only need a gentle prod to come loose. When the waffle sticks too much you may need to use more cooking spray. If your waffle iron is very old it may be time to buy a new one if the batter sticks so much that the waffle breaks apart when you try to remove it. If cooking for a few people keep the cooked waffles warm in an oven set to a low temperature of 150-200°. I like to place them on a baking sheet in the oven. I add the waffles as they are cooked. When all the waffles are done you can serve them all at once, nice and warm and still crisp on the outside and everyone can eat together. Serve with real maple syrup. I also love to serve them with yogurt and fruit, or nuts.