Tender, Tangy Gluten Free Waffle Recipe

waffles with sauce.jpg

 Waffles are some of my family’s favorite food.  

We make them with a bit of sweetness for breakfast, with crumbles of berries stirred into the tangy buttermilk batter.  
We make them savory with grated cheese for dinner, topped with fried peppers and onions. 

We make them just a bit undercooked, to make them instant toaster waffles. 

The girls even use them as sandwich bread, smeared with peanut butter and homemade nutella spread, 

Raspberry Crumbles-Frozen

They are so simple to make, just beat, and pour into the waffle iron. The only thing to keep in mind is that the waffle iron you choose is important to your result. I love this one. It gets very hot, creating a crisp exterior and tender insides. Best of all, the iron isn’t lined in non stick chemicals. It’s got a durable ceramic coating that is far more durable.

Non-stick surfaces are coated with a synthetic polymer called polytetrafluoroetheylene (PTFE), also known as Teflon, a DuPont brand trademark. Toxic fumes from the Teflon chemical released from pots and pans at high temperatures may kill pet birds and cause people to develop flu-like symptoms.

Manufacturers’ labels often warn consumers to avoid high heat when cooking on Teflon. Tests conducted in 2003 showed that in just two to five minutes on a conventional stove top, cookware coated with Teflon and other non-stick surfaces could exceed temperatures at which the coating breaks apart and emits toxic particles and gases.

Tangy Waffle Batter- Gluten Free

 

Tender, Tangy Gluten Free Waffle Recipe
 
Tender, tangy and crispy waffles, the perfect treat for a holiday or weekend. Even better, bake all the batter just a minute short of done for your own toaster waffles.
Author:
Recipe type: Breakfast
Cuisine: Gluten-Free
Ingredients
  • 4 eggs
  • 300 grams buttermilk (approx 1½ cups)
  • 10 grams Pixie Dust (approx 1 tablespoon)
  • 1 stick butter- unsalted-melted and cooled
  • 10 grams vanilla extract
  • 40 grams sugar (approx 3 Tablespoons)
  • 206 Whole Grain Flour Mix (1¼ cup)
  • 142 White Flour Mix (1 cup)
  • 15 grams Baking Powder
  • Raspberry Crumbles (optional)
Instructions
  1. Beat eggs with buttermilk and pixie dust till one fluffy yellow color.
  2. Pour in half the butter and beat,
  3. Add other half of the butter and vanilla and beat well.
  4. Add sugar, flour mixtures and baking powder.
  5. Beat the mixtures together.
  6. Preheat waffle iron.
  7. Follow waffle iron instructions to bake the waffle, sprinkling raspberry crumbles on batter if desired.
 
 

Lemon Caesar Dressing for Artichokes GF – CF if desired

My sister encouraged me to steam artichokes oh so many years ago. I think it was the caesar dressing that really caught my fancy. I love the combination of creamy, salty, garlicy flavors with the potent undertone of anchovy in well made caesar.

So when I saw these lovelies in the store, I knew just what was for dinner.
The one drawback is that this dressing is truly better a day after it is made. Otherwise the garlic can be a bit harsh. But we made do and thoroughly enjoyed it today. I added lemon juice for a level of acid balance and kalamata olive oil (from Trader Jo’s) for the depth of flavor. Feel free to use any good olive oil.

If you want it to be casien free as well- eliminate the parmesan cheese, add one tablespoon of brewers yeast and cut the olive oil back to 3 tablespoons and reduce the lemon juice by 1 tablespoon as well.

My daughter Fiona said during dinner “that we unwrap artichokes like a Christmas present to get to the heart but we get to eat it bit by bit while we do it.”

Lemon Caesar Salad Dressing
3 cloves of garlic
3 Tablespoons of parmesan cheese
1 teaspoon anchovy paste
1 tablespoon dijon mustard
1/2 cup mayonnaise
1/4 cup kalamata olive oil
1/4 cup lemon juice (I use Santa Cruz organics bottled)

Asparagus Quiche Torte GF CF

When the spring breezes blow, my thoughts turn to asparagus and eggs. Maybe this craving is a rembrance of the lovely asparagus bed we had as children. The place we could enter and forage at will for dinner.
Where we would challenge each other to let the spear grass grow to a decent height before snapping off.

I have to admit, I thought the bed lovely when it went to ferning. Still have a vision of hiding amongst the ferns, feeling like a leprechaun in my “forest”.

I think I always wanted chickens but with cats and dogs already in hand, my folks drew the line. Beside suburban NJ isn’t exactly a place for chickens to roam.

So I made do with eggs from the store. Now I search out local eggs, fat orange yolks standing proud of thick egg whites, and I turn them into brunch.

I created this recipe for one of my classes recently. I kept in mind a springtime brunch idea. Wanted to make it a prepare ahead and keep warm kind of recipe. Had to make it GF for me and CF for my students.

The crust is easily used for many kinds of filling. I’ll post my mexican bean pie soon.

Asparagus Quiche- preheat oven to 350 degrees
1 Greased 10 ” springform pan

2 cups long grain brown rice – cooked till soft
¼ cup sweet rice flour
¼ cup olive oil
Stir together and press firmly onto bottom and up side of the springform pan.

Bake unfilled for 20 minutes.

1 pound of asparagus- ends trimmed
Olive oil
Place on cookie sheet, Roll asparagus in olive oil and bake 15-20 minutes till softened and fragrant.
Let cool a few minutes till they can be handled and chop the stems into fine circles till you have the tips left at a 3″ length. Place the stem circles into the prepared pie shell, reserving the tips for decoration.

9 large eggs
1 cup unsweetened soy, rice, hemp milk- if you can do dairy use half and half and skip the sweet rice flour in the filling
1 tablespoon sweet rice flour
Beat together well, pour into pie pan. Top with reserves asparagus tips pointing all the ends either into or out of the center

Bake in oven for 45-55 minutes till the quiche rises and the center is firm
Let cool slightly and serve.

Poof Done Dinner


When you lead a busy life, dinner can be an afterthought.
When you lead a gluten-free life, it helps to have at least a few “poof-done” dinners in your repertoire.
This is one of mine.
Most of the ingredients are staples around my house.
for 4
2 cups Rice- prepared in our rice cooker
2 cups Beans-these were slow cooked by Ed a couple of days ago but canned would work just fine
1 large red pepper and 1 large onion- sliced and sauteed in olive oil
2 Chicken burger- I like the TJ’s chili lime burgers
guacamole – TJ’s again
salsa- Emerald Gardens fresh this time but I always keep both red and green salsas in jars on hand
shredded organic sharp cheddar
corn tortillas

I set up the rice cooker for the rice.
Chopped the chicken burgers into strips, saute till well cooked. Add red peppers and onions. Saute till tender
Heat beans
Heat tortillas.

Scoop rice, beans and chicken pepper mixture into bowls.
top with salsa, guacamole and cheese
serve tortillas on the side
Total cooking time 30 minutes or slightly less.

Youth Fair Cake


As a parent there are moments when you see your child develop.
Moments that replay in your memories forever.
Like their first steps, first foods, first day at kindergarten.
Add to that the body changes, from unformed softness to well muscled growth.
Leggy and lean, coltish is the current description of my girls.
The hint of a waist, blossoming of hips and underneath it all the strength.
I love to watch them grow, love to see their minds develop and search for new challenges.

Realizing that they want to do what I do. What a shock. They love to cook and nurture. This was spring break week, for most kids a time of relaxation, travel perhaps, down time for sure.

My girls- they volunteered to train to be playground mediators at school. They spent 3 mornings of their spring break with fellow 4th and 5th graders learning how to facilitate playground conflicts for kinders and 1st graders.
Not because they had to, there isn’t a requirement to participate. They chose to participate because they love to help people solve problems.

Then they spent the afternoons like lots of siblings, bickering and moaning that they were bored. At least till I let them play Club Penguin. That stopped the bickering.

And we did travel a bit, up to Vancouver BC to visit the Newton Wave pool with a friend for an afternoon.
That is a bit of work to keep swimming in the waves.

But most of all for the girls, spring break means Whatcom County Youth Fair.
This is their 3rd year attending.
This volunteer led program put on by the 4H, FFA and who knows who else is a milestone for them each year.
They eagerly await the release of the information in early March.
What groups will they want this year?
Dog agility training? No, Katie did that one first year.
Woolcrafts? Nope, Fiona did that last year.
Photography?Entrepreneurship? been there, done that.

No, this year, the choices were Horses for Fiona and Homemaking for Kate.
Fiona chose a mini horse named Rosie that really made her work to get the routine down.
But she loved every minute of it, right down to the consistent brushing and hoof care. She came home each night tired but so happy and dusty.

Katie loved her homemaking too. She had a bit of a problem getting my mothers sewing machine to work at a sedate pace but the apron she made for me was just lovely.

Equally lovely was the cake she decorated. Got to admit that when I read the material list for the class and saw
“3-4 cake layers overfilled and warm” to be delivered with her on Saturday morning.
9AM and the drive up is 40 minutes. I really wondered about it. But the teacher explained that she wanted the cakes warm so the glaze would soak in properly, and overfilled so it was tall and stately.

Of course, there is the minor problem of being gluten-free. and the not as easy problem of not knowing about the quality of the icing. But I can be a game player in most situations. I checked out the icing and it was fine.

I set up the night before as much as I could,
Had the cake pans ready with circles of parchment in the bottoms, foil collars around the rim,
organic spray oil at the ready.
Created the flour mixture, measured the dry and wet ingredients and left the eggs out to come to our cool house temperature.
Pulled out both of my mixing bowls so I could go from the first batch to the second without pause.

So I got up at 6AM and started baking the cakes.

Thank goodness I am a morning person, give me a dark cup of tea and I am all set.

The cakes turned out amazingly wonderful. Moist, buttery and tender.
The teacher couldn’t believe it was gluten-free.
And Katie was so proud and not at all disappointed that she didn’t bake the cakes. She was happy to sleep till 7.

So thanks for letting me crow a bit about my amazing daughters. Enjoy the cakes.

my inspiration for the flour blend was Annalise Roberts Brown Rice Flour mix from her book Gluten-Free Baking Classics
I had tried this mix and liked it before, but I wanted to enhance it a bit since all I had for brown rice flour was the coarser grained Bob’s Red Mill not the powdery fine Authentic Foods flour.

I wanted it to be a bit tender with a lovely crumb, and to use a bit of sweet rice flour as well to create some structure.
So here is my flour mix:
6 cups Bob’s brown rice flour
2 cups potato starch (not flour)
2 cups tapioca flour
1/4 cup sweet rice flour
1 cup millet flour

Then I used Annalise’s Yellow Cake recipe with a few tweaks as well.
Since our family does ok with dairy, I used some butter to enhance the flavor.
I used organic sugar which is a bit coarser than granulated and has a bit of molasses still and I used my flour mix instead of hers.

Katie’s Youth Fair Cake

for 2 overfilled 9 inch rounds
First create a collar around your pans using foil doubled over and molded to the side. Spray heavily with organic spray oil including bottom of pan. place parchment circle into pan and spray that as well with the oil
Preheat oven to 350.
1/2 cup butter
3 cups organic sugar
6 large eggs
3 1/4 cups flour mix (above)
3/4 teaspoon salt
1 1/2 tablespoons baking powder
1 1/2 teaspoons xanthan gum
1 cup canola oil
1 1/2 cup milk
3 teaspoons vanilla extract

Beat butter till fluffy and add in sugar gradually. Beat for 2-3 minutes till all the sugar is coated in butter and the mixture is slightly lighter in color. Add in each egg, beating well after each addition.
Stir in all the other ingredients till combined and then beat for 1 minute.

Pour into prepared pans and place in oven. Bake 35-45 minutes till the center springs back when touched, rotating pans midway.

Grab children and dash to Youth fair.

Let your daughter have a blast decorating!