So GoodJun/Jul 2011 Issue

Gluten-Free, Dairy-Free Waffles

Everyone loves waffles. Square or round and adorned with dips to fill, they’re a food of possibilities. Waffles lounge comfortably on the breakfast plate, piled high with favorite toppings. But have you ever considered inviting a waffle to lunch or dinner? Savory waffles transform easily into tender sandwich breads or tasty wafer-rolls that hold their own at any table.

When it comes to dessert, waffles rival the French crepe in versatility—waffle shortcake, waffle tiramisu, waffle ice cream sandwiches, waffle fruit cobbler—to name a few. In fact, with a little ingenuity, waffles fit into every meal category—breakfast, lunch, dinner, elegant brunch, appetizer, snack. Even late-night munchie and meal-on-the-go.

Easy to make and amazingly multifaceted, waffles can accommodate most special dietary needs. The simple batter is a perfect vehicle for different flavors, sweet or savory. Changing the flour blend, adding a high-protein flour or two (for example, quinoa, chickpea, buckwheat), converts the little waffle into a health food that offers protein, nutrients and fiber. And the convenience is amazing. Both the batter and the waffles can be made ahead—waffles freeze and refresh well—and they travel like a dream.

Here are four “think-outside-the-box” recipes that require little more than a whisk and a hot waffle iron. Put these gluten-free, dairy-free (and egg-free) waffles on your menu and you may want to serve them at every meal.

 


 

Light and Crisp

Vanilla Belgium Waffles

MAKES 6 TO 8

Top these waffles with butter, syrup, fruit, nuts, whipped cream—whatever you like and can tolerate. Depending on the topping, this simple recipe makes a delicious breakfast or a sweet cake for dessert.

1¼ cups Mary’s All-Purpose Flour Blend or
    blend of choice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons melted butter or dairy-free butter alternative
2 large eggs, room temperature, or flax gel
1 tablespoon sugar or honey
1 teaspoon pure vanilla extract
1 cup water, milk, buttermilk or milk of choice

1. Preheat and lightly grease a waffle maker.

2. In a medium bowl, whisk together flour blend, baking powder, baking soda and salt.

3. In another bowl, whisk together melted and cooled butter, eggs, sweetener and vanilla.

4. Add egg mixture to dry ingredients a little at a time until well blended.

5. Pour ⅓ cup mixture over each preheated and greased waffle grid. Close lid and cook until both sides are golden brown. Repeat until all batter is used.

Each waffle contains 152 calories, 6g total fat, 3g saturated fat, 0g trans fat, 64mg cholesterol, 315mg sodium, 22g carbohydrate, 1g fiber, 3g protein.

 


 

Savory and Flavorful

Chickpea and Chives Waffles

MAKES 6 TO 8

Chickpea flour and fresh chives add savory taste and fiber to this waffle. Serve as table bread with soup or entrée. For an easy lunch or dinner, fold waffles around your favorite savory filling or sliced meat and eat like a wrap.

1 cup water, warm
¾ cup chickpea flour
½ cup Mary’s All-Purpose Flour Blend or blend of choice
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 teaspoon dark brown sugar, optional
2 tablespoons melted butter, dairy-free butter alternative or vegetable oil
2 large eggs, room temperature, or flax gel
2 tablespoons fresh chives, minced

1. Preheat and lightly grease a waffle maker.

2. Combine warm water with chickpea flour. Let thicken for 20 minutes.

3. In a medium bowl, whisk together flour blend, baking powder, baking soda, salt and brown sugar.

4. In another bowl, whisk together cooled butter, eggs and chives. Whisk in chickpea mixture.

5. Add wet mixture to dry a little at a time until well blended.

6. Pour ⅓ cup mixture over each preheated and greased waffle grid. Close lid and cook until both sides are golden brown. Repeat until all batter is used.

Each waffle contains 112 calories, 5g total fat, 2g saturated fat, 0g trans fat, 60mg cholesterol, 320mg sodium, 13g carbohydrate, 1g fiber, 4g protein.

If eggs are tolerated, try Eggs Benedict on Multigrain Waffles.

A Wholesome Bread

Multigrain Waffles

MAKES 6 TO 8

This multigrain recipe incorporates nutritious flours to create a savory, nutty taste. Use these waffles to make mini pizzas, crostini bottoms and sandwiches of all kinds. The possibilities are endless.

½ cup Mary’s All-Purpose Flour Blend or
    blend of choice
½ cup sweet sorghum flour
¼ cup buckwheat flour
3 tablespoons flax meal**
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons melted butter or dairy- free butter alternative
2 large eggs, room temperature, or flax gel
1 tablespoon sugar or honey
1 cup water, milk or milk of choice

1. Preheat and lightly grease a waffle maker.

2. In a medium bowl, whisk together dry ingredients.

3. In another bowl, whisk together cooled butter, eggs, sweetener and water or milk of choice.

4. Add egg mixture to dry a little at a time until well blended.

5. Pour ⅓ cup mixture over preheated waffle grid. Close lid and cook until both sides are golden brown. Repeat.

Each waffle contains 151 calories, 7g total fat, 3g saturated fat, 0g trans fat, 64mg cholesterol, 242mg sodium, 19g carbohydrate, 2g fiber, 4g protein.

**TIP If replacing eggs with flax gel, omit 3 tablespoons flax meal.


Elegant and Easy

Lemon Poppy Seed Waffles

MAKES 6 TO 8

Lemon and poppy seeds give these delicious waffles a refreshing flavor. Drizzle with Raspberry-Lemon Syrup for a fancy breakfast, brunch dish or dessert.

2 tablespoons poppy seeds
¾ cup milk or milk of choice
1¼ cups Mary’s All-Purpose Flour Blend or blend
    of choice
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs, room temperature, or flax gel
3 tablespoons melted butter or dairy-free butter alternative
1 tablespoon sugar or honey
1 large lemon, zested and juiced

1. Preheat and lightly grease a waffle maker.

2. Add poppy seeds to milk and let sit for 30 minutes.

3. In a medium bowl, whisk together flour blend, baking powder, baking soda and salt.

4. Separate eggs into two bowls. Whisk together milk/poppy seeds, cooled butter, eggs yolks (or flax gel), sweetener, lemon zest and lemon juice. In separate bowl, whisk or beat egg whites into soft peaks.

5. Add egg yolk/milk mixture to dry a little at a time until well blended. Fold in egg whites until incorporated.

6. Pour ⅓ cup mixture over each preheated and greased waffle grid. Close lid and cook until both sides are golden brown. Repeat.

Each waffle contains 178 calories, 8g total fat, 4g saturated fat, 0g trans fat, 66mg cholesterol, 252mg sodium, 25g carbohydrate, 2g fiber, 4g protein.
©2011 Thinkstock/Hemera

©2011 Thinkstock/Hemera

Raspberry-Lemon Syrup

MAKES ¾ CUP

1 (10-ounce) bag fresh or frozen raspberries
⅓ cup water
¼ cup sugar
¼ cup lemon juice

Place ingredients in a small saucepan. Simmer over low heat until mixture thickens, about 10 to 15 minutes. Serve warm.

Each tablespoon contains 11 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 0mg sodium, 3g carbohydrate, 1g fiber, 0g protein.

Mary Capone, author of The Gluten-Free Italian Cookbook and creator of Bella Gluten-Free (bellaglutenfree.com), allergy-friendly baking mixes, lives in Longmont, Colorado.


Mary’s All-Purpose Flour Blend

MAKES 6 CUPS

2 cups brown rice flour
2 cups white rice flour
1⅓ cups potato starch (not potato flour)
⅔ cup tapioca starch/flour

Mix ingredients together. Store in a tightly covered container in the refrigerator until used.

Each cup contains 564 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 4 mg sodium, 127 g carbohydrate, 4g fiber, 7g protein.

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