Crispy Waffles

Okay, I have a waffle recipe, and it's good.  But I have found that it just isn't as light and crispy as I want a waffle to be. So, I went recipe hunting to figure out how to make a better waffle and I found this recipe.  After converting it for our diets, it worked out fantastic...my boys are begging for waffles now.  I have a corn sensitivity, but don't have issues with corn starch, if you have issues with corn starch you could use tapioca starch (it will be a slightly chewier waffle), potato starch, or arrowroot powder in place of the corn starch.  Also, I've made this using eggs and using flax eggs (I use this method) and they both turn out fantastic, so it's very easy to make these egg-free and vegan, as well.

Light and Crispy Waffles
2 cups non-dairy milk
1 tablespoon lemon juice
2/3 cup oil of choice (canola, grapeseed, coconut, etc)
2 eggs or 2 flax eggs
1 tablespoon honey, maple syrup, or agave nectar
2 teaspoons vanilla
1 1/2 cups GF flour blend
1/2 cup corn starch or starch of choice
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt


Directions
In a small bowl combine the dairy-free milk and the lemon juice and allow to sit for 10 minutes.  If you are making a flax egg, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water in a bowl and allow it to sit for 5-10 minutes. Combine the wet ingredients together.

In a separate bowl mix together the dry ingredients, and pour in the wet ingredients.  Whisk together to remove any lumps.

Cook in a preheated waffle maker, until browned and crisp. You do not need to grease the waffle maker with this recipe. (Follow the manufacturers directions).

Makes about eight 8" waffles.


This post was shared on Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Allergy Friendly Lunchbox Love, Gluten Free Fridays, and Whole Food Fridays.

Waffles

I love making waffles, but they take so much more time than pancakes, it seems, so I don't make them as often as I would like.  But, I finally got around to testing my pancake recipe as waffles and it worked out quite well.  I did double the recipe...my family tends to eat more waffles than pancakes, probably because we don't have them as often.

Waffles
1 1/2 cups non-dairy yogurt (I use my homemade yogurt)*
1/2 cup non-dairy milk*
2 eggs
1/4 cup canola oil
2 cups all purpose gf flour blend 
1/4 cup sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Directions
In a small bowl mix together yogurt, milk, eggs and canola oil.

In a separate bowl mix together the dry ingredients, and pour in the wet ingredients.  Whisk together to remove any lumps.

Cook in a preheated waffle maker, until browned and crisp.  (Follow the manafacturers directions).

*Instead of 1 1/2 cups of yogurt and 1/2 cup of milk, you can use 2 cups of non-dairy milk with 2 teaspoons of lemon juice mixed in.

 This post is featured on Allergy Friendly Friday and Slightly Indulgent Tuesday.

Van's Gluten Free Waffles

Okay, I usually will make waffles from a mix or from scratch, but I bought these with my daycare in mind...they eat waffles or pancakes once a week, and so it would be a lot easier for both of us if they can just buy gf waffles.  And after trying these waffles, I may just buy waffles from now on, instead of making them. ;)  They were really, really good; crispy, yet chewy on the inside--just how I like them. I got them at Smith's on sale for $2.50/box of 6.

Rating: 10 out of 10 for making my life easier and tasting exactly how waffles should taste!