I bought the kids a waffle iron for christmas – one of the best christmas ideas I’ve had in a long time! Being gluten free can be tough for a teenager as there growth rate can sometimes out run them and often they need carbohydrates to keep them going. These Gluten free waffles hit the spot at anytime of the day. My daughter loves them for breakfast topped with fruit and yogurt or creme fraiche but I discovered that they are yummy used as a dipper with scrambled vegetable or as toast with soup.
- 2 cups of gluten free flour (I make mine with Quinoa and Tapioca but you could use amaranth, buckwheat or millet)
- 1/2 teaspoon sea salt
- 1/4 cup melted butter or coconut oil
- 2 teaspoons baking powder (aluminium free)
- 2 eggs (whites and yolks in two separate bowls
- 1-1/3 cups of water (use as much as needed)
- Preheat waffle iron. If you don’t have a waffle iron then cooking them as pancakes in a skillet works just as well.
- Combine flour, sea salt, and baking powder in mixing bowl.
- Use whisk to thoroughly mix dry ingredients.
- In separate bowl, combine egg yolks, water and melted butter, whisk or beat together.
- Add liquid ingredients to dry and whisk together until a smooth batter is formed. (You may need to add more water to batter to get the consistency of a pouring batter. Not too thick and not too think)
- In separate bowl, beat egg whites until they form soft peaks – firm but not dry.
- Carefully fold egg whites into batter.
- Using a glass or plastic measuring cup (aluminium causes batter to break down), pour about 1 cup of batter evenly into a waffle iron (1 cup for a 9inch square iron).
- Waffles should cook in 10-14 minutes. If in doubt wait until steam stops rising from waffle iron before looking. Cook until crisp and brown.
- Cool waffles on wire rack.
Serve topped with berries and creme fraiche or scrambled vegetables or as a salad wrap.