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Jun/Jul 2011 Issue
Follow these suggestions for success.
A dedicated gluten-free waffle iron is recommended for celiac households. Wheat flour can nestle in crevices.
Let It Rest
Allow batter to sit for 5 to 10 minutes after mixing. This melds flavors and lets batter thicken.
Egg-free waffles work best with flax gel as the egg substitute. For each egg replaced, mix 1 tablespoon flax meal (ground flax seeds) with 3 tablespoons warm water. Let stand, stirring occasionally until thickened, about ten minutes. Chia and salba seeds also work as egg replacement in the same ratio.
For dairy-free waffles, use water or unflavored milk of choice—rice, soy, hemp, coconut, almond—rather than cow’s milk. Substitute an equal amount of oil for the butter.
Waffle batter can be prepared ahead and refrigerated, tightly covered, for up to three days. This is a boon for busy households with hungry kids. Before cooking, stir the batter thoroughly.
There’s no such thing as too many waffles. Freeze leftovers in a resealable plastic bag. To refresh, place waffles in the microwave for 30 to 60 seconds or toast them until hot—and enjoy.