Saturday, 11 August 2012

Gluten Free Waffles

Hello! I finally have the internet and can get back to baking and blogging once more. I haven’t been able to check anyone’s blogs for weeks and so goodness knows what tasty treats I’ve missed out on. Thank you to everyone for all your good luck wishes regarding my new job and moving to Sheffield. I’m pleased to say it’s all going well and I feel very settled. Here’s a quick snap shot of my ‘new’ kitchen.

Back in April I was given a Belgian waffle maker for my birthday. I love playing around with kitchen gadgets and adore waffles so it was the perfect gift. I hadn’t had a waffle for several years and certainly not since going GF, so I was very excited to try it out. I greased the machine, mixed up a batter (without a recipe – opps!) and spooned it onto the waffle iron. When it smelt ready I went to open the lid only to discover that the batter had welded itself to both the top and bottom plates, meaning I had to forcibly pull the iron open, breaking the waffle in half. Not only that, but the batter refused to come away from the plates and I spent the next 40 minutes trying to scrape the crispy burnt on mess off the machine. Feeling disheartened I put the machine away, where it stayed untouched for several months. I’m sure we’ve all had similar experiences with various kitchen gadgets!

However, my desire for waffles never went away and when Annie submitted her gluten free waffle recipe for my Go Gluten Free event a few weeks back, I was determined to give them another go. I followed Annie’s recipe, only making a slight adjustment by using oil instead of melted butter, as I had read this would give a crispier finish to the waffles. With my fingers crossed I tried again and …success! Delicious, light and fluffy waffles that didn’t stick to the iron. Hurrah!

The first weekend after I started my new job I decided to celebrate with some waffles for lunch. The great thing about waffles is that they are so versatile. The flavour of the batter itself or the toppings you pile on top can be sweet or savoury. I decided to go the whole hog and have one of each.

First up was the savoury waffle. Sliced sautéed mushrooms with a little thyme and garlic, topped with some grated smoked Applewood cheese and a pinch or two of smoked paprika. I love this combination, as the smoky sweetness from the cheese and paprika goes really well with the earthy mushrooms. Definitely some savoury umami flavours going on. It also tastes fab on toast if you don’t want to bother making waffles.

For the sweet dessert waffle I spread some cream cheese over the waffle itself and then topped it with some hot, lightly cooked plums and a drizzle of honey. This was very tasty too, although on this occasion I preferred the savoury mushroom waffle. I know that’s almost unheard of for me, but the combination of smoky, woodsy flavours are just perfect together.

I love how the square indents in the waffle result in both thin and crispy and thick and fluffy waffle in each bite. The little squares are also perfect for capturing the juices and toppings you choose to pile on top. However you choose to top or flavour your waffles, you have to agree they’re Waffly Versatile! Hehe.

Gluten Free Waffles
Ingredients
200g gluten free plain flour (I used Doves Farm)
2 eggs
40ml sunflower or rapeseed oil
150ml milk
1 tsp gluten free baking powder
Pinch salt

Method
Spray or lightly brush your waffles iron with a light coating of oil and heat to your usual setting.
Place the flour, salt and baking powder into a bowl.
Measure the oil and milk into a jug. Add the eggs to the milk and whisk together to combine.
Pour the egg/milk mixture over the dry ingredients and mix together using a spatula or fork to create a batter, about the consistency of double cream. A few little lumps are fine.
Place a ladleful of batter into your waffle iron and cook until lightly golden brown.
Eat and enjoy with the sweet or savoury toppings of your choice.
Makes approximately 6 waffles

Notes:
Recipe can be halved, doubled etc if required. Just go by how many eggs you’re using.
If only making sweet waffles, you could add 1tbsp caster sugar to the batter, but I don’t feel it needs it.

10 comments:

Becca said...

I love how you just gave me an excuse to eat waffles for breakfast, lunch, and dinner :)

Choclette said...

Glad it's all going well for you in Sheffield. And well done for mastering waffles. I so want one of your mushroom ones now - it sounds fabulous.

Johanna GGG said...

glad to hear you are settling in - your kitchen looks lovely. As do those waffles - I have never had a waffle maker so have never made them myself but maybe one day and when I do I would love a savoury one like your

The Caked Crusader said...

Look lovely - i've never had savoury waffles

Cupcake Crazy Gem said...

Yum! I absolutely love waffles! There's an amazing place in St.Albans called The Waffle House, I don't know if you know it but when you next visit back down South you should defo pay it a visit, they do spelt waffles too!

Katie said...

Hi Cupcake Crazy Gem,
Yes I've heard of the place in St Albans. I've never been though, as they don't do anything gluten free.

Spelt is not gluten free as its an ancient form of wheat. I know many people are confused by this

Cynky said...

Hello Katie,
I came across your blog recently after my husband became gluten intolerant around 3 months ago. It was an awful shock as I 've always enjoyed making bread and baking.

I made your waffle recipe tonight, I didn't have any GF plain flour, so I used 150 gr. Doves GF Self raising flour and 50 gr. cornmeal rather than the plain flour. I still added the baking powder. I did have to add more milk as the mixture seemed a bit thick. Well, what do I say, the waffles were fabulous, even better than the yeast raised waffles I made before. They were light and crispy and didn't taste at all like some GF things taste.

I added the maize after reading about making one's own flour mixes, as some bought flours mixes are possibly more filler than whole grain plus filler. The very interesting article is on Gluten Free Girl and the Chef blog at www.glutenfreegirl.com I've tried her way of combining flours and I have to say my baked things are certainly better.

I hope you enjoy your new job and living in Sheffield.

Cynthia in Swindon.

Katie said...

Hi Cynky,

Thank you for your comment. I'm delighted you and your husband liked the waffles and well done for adapting the recipe to suit your ingredients. Different gluten free flours absorb different amounts of liquid, so its best to work to what you think looks right.

Keep up the gluten free baking!

Chele said...

Do you know its never occurred to me to try a savoury waffle before now ... that said I've also never contemplated making a waffle, but your post is urging me to fix this ;0)

Nic said...

I'm a sweet waffle person myself, those look fab!
I always brush my waffle maker with a little oil and don't have any sticking problems.