Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Epic Fails: Soggy Crepes And Horrible Waffles
0

9 posts in this topic

Two epic fails this week. First I made crepes using Pamela's pancake mix. I followed the directions. They seemed easy to make and tasted fine but they were soggy. They were fully cooked but had a rubbery, scrambled egg kind of feel to them. I froze the extras and reheated one today on a skillet and still soggy. Anyone have a good and easy crepe recipe?

The other fail was buckwheat waffles. I had buckwheat flour on hand and found a recipe online at The Daily Dietribe. She tested a ton of different combos and is supposed to have a great recipe. I used mostly buckwheat with about 1/5 all purpose. Used potato starch for the starch as recommended. They cooked up ok but tasted like dirt. I've had buckwheat pancakes and buckwheat crepes before so I know it has a stronger, earthier flavor, but really, these were horrible. My kids wouldn't eat them and hubby and I choked them down. So, I also need a good waffle recipe or else I'm going to have to live on Vans.

0

Share this post


Link to post
Share on other sites


Ads by Google:

I have a great Belgian waffle recipe that hubs & I both love.

1 1/3 cups of Bisquick gluten-free pancake & baking mix

1 1/4 cups of milk

3 Tblsp. of canola oil (or oil of your choice)

2 eggs, separated

1 tsp. vanilla extract

2 Tblsp. sugar

Put the Bisquick pancake mix in 1 bowl. In a second bowl use a wooden spoon to beat together the egg yolks & sugar until sugar is completely dissolved & eggs have turned a pale yellow. Add the vanilla extract, milk & oil to the egg yolk mixture & whisk or mix well. Combine the egg-milk mixture with the Bisquick & whisk until blended. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix! Pour the batter into prepared waffle maker.

You can also mash a ripe banana & add it to the mixture before folding in the egg whites. It will make the waffles a little heavier & you will need to cook them slightly longer but they are delicious!

I came up with this recipe by combing the regular waffle recipe on the Bisquick box with a Classic Belgian Waffle recipe by Emeril Lagasse.

0

Share this post


Link to post
Share on other sites

I have a great Belgian waffle recipe that hubs & I both love.

1 1/3 cups of Bisquick gluten-free pancake & baking mix

1 1/4 cups of milk

3 Tblsp. of canola oil (or oil of your choice)

2 eggs, separated

1 tsp. vanilla extract

2 Tblsp. sugar

Put the Bisquick pancake mix in 1 bowl. In a second bowl use a wooden spoon to beat together the egg yolks & sugar until sugar is completely dissolved & eggs have turned a pale yellow. Add the vanilla extract, milk & oil to the egg yolk mixture & whisk or mix well. Combine the egg-milk mixture with the Bisquick & whisk until blended. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix! Pour the batter into prepared waffle maker.

You can also mash a ripe banana & add it to the mixture before folding in the egg whites. It will make the waffles a little heavier & you will need to cook them slightly longer but they are delicious!

I came up with this recipe by combing the regular waffle recipe on the Bisquick box with a Classic Belgian Waffle recipe by Emeril Lagasse.

Many thanks. This sounds much easier than trying to figure out my own flour mix.

0

Share this post


Link to post
Share on other sites

Many thanks. This sounds much easier than trying to figure out my own flour mix.

YVW birdie! We also use the Bisquick for pancakes following the recipe on the box & we swear they are better than gluten pancakes & I'm a pancake freak. Also mash bananas in that too sometimes (we like bananas- can ya tell?). I make the pancakes just slightly thicker than the recipe though but only a tiny bit.

I haven't tried to do any yet that were buckwheat type or anything.

0

Share this post


Link to post
Share on other sites

I posted my recipe for buckwheat pancakes on a thread about flapjacks. (Apparently flapjacks outside of the U.S. aren't the same thing as what we call flapjacks, i.e. pancakes...) My recipe is message 6 -- and I'd tried using a larger amount of buckwheat in a previous attempt, but it was too strong for me. This amount works I think... and if you use a bit less moisture it should work for waffles too, I'd think?

0

Share this post


Link to post
Share on other sites




I use King Arthur and Bisquick for waffles and pancakes and they cook up perfect.Perhaps you could substitute some buckwheat flour for some of the packaged pre-mix. My gluten eating husband loves my King Arthur pancakes and prefers to eat my pancakes rather than his wheat ones.

0

Share this post


Link to post
Share on other sites

On this same thread as mentioned above,

at message #8, I have a recipe for gluten free, egg free, dairy free buckwheat pancakes that works REALLY well. The same proportions of 1/3 each buckwheat, potato, and bean flours works well in other recipes, too.

0

Share this post


Link to post
Share on other sites

I don't care for waffles but this recipe is amazing:

http://www.food.com/recipe/banana-nut-waffles-gluten-free-and-vegan-312803

I'm not gluten-free but my adult daughters are and we all love these waffles and my DH too.

I've made them with blueberries, huckleberries, mini chocolate chips and without nuts.

I use less milk, about 1 1/2 cups, and usually syrup for the honey.

Just keep a frozen ripe banana in the freezer, thaw in warm water and squish out of the peel. These are good plain right out of the toaster and eat in the car.

0

Share this post


Link to post
Share on other sites

This Tuscan Chestnut Crepes with Ricotta recipe is excellent and very easy.

http://www.food52.com/recipes/12289_tuscan_chestnut_crepes_with_ricotta_necci

This one is my favourite - the crepes are light and almost lacy, just as they should be. Millet Chestnut Crepes: http://www.latartinegourmande.com/2011/02/03/chandeleur-gluten-free-crepes/

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,878
    • Total Posts
      919,449
  • Topics

  • Posts

    • So I've been glutened....
      That sounds like a plan JMG.  If things aren't working then make a change, hopefully a positive change.  It seems to me we have more noticeable symptoms sometimes after being gluten-free a while.  I made a mistake last night and ate some tuna canned in water.  It definitely wasn't boring.  I usually have more sense than to eat tuna canned in water but screwed up last night.  They canned  it in broth of some sort.  Ingredients say vegetable broth and soy.  Yuck, not good for me.  It sure tasted good though, just ouch.  I am not saying it had gluten in it, but it does have soy and some kind of unnamed veggie monsters.  So it could be soy, or carrots or some other disgusting vegetable that got me.   Not all celiacs have additional food intolerances beyond gluten, but some do.  My gut could testify to that.  Anyway, if you have bloating, cut out all carbs and sugar for starters.  And try peppermint tea or Altoids.  Over here we have something called Pepto Bismol that helps soothe gut pain and another neat thing called aspirin.  And gluten-free beer as needed.  
    • Gluten free apparently not helping entirely
      Jean, Maybe your boss can find you a job in the office for a while?  It's worth asking maybe? It's not easy being on constant travel with celiac disease but it can be done.  Your effort to find safe food is going to be harder than most but it is not impossible.  But if you can't manage it you should really think about getting a non-travel job.  Your boss may be willing to work with you on an office position, even if it's temporary.  That would give you some time to look for a local job and also eat a safer diet. It's really up to you to control your diet and make sure it is safe.  If you can't figure out how to  do that while traveling you owe it to yourself to figure a way out of the travel. Celiac disease isn't always fun and games.  Not always.   I hope you find a way to improve your circumstances.
    • Gluten Free baby food pouches?
      Anyone know of any baby food pouches that are gluten free?  We love to have them on the go for our kids (not just baby), but I have no idea which ones to get now!  We used to get Meijer brand and Plum.   Thanks!
    • gluten free, oat free, egg free breakfast ideas needed for 6 year old
      Thanks for everyone's suggestions!  I think I felt at a loss when we had to cut oats- we used to do cheerios and oatmeal regularly and now those are out.  She has a sensitivity to oats as well as wheat/barley/rye. 
    • So I've been glutened....
      The bloating has, if anything, got worse. It seems better when I'm lay down, when I stand it gets worse. Although the lymph swelling has gone down so maybe I'm through the worst. Hope so anyway... I never used to get a great deal of GI symptoms. Certainly not so serious as the other stuff. It's making me wonder if I just react differently now having been gluten-free for some time. I've noticed lot's of you saying that reactions seem to change over time. Of course its possible the other stuff was masking the GI things. I almost dont trust my memory of those times anymore because a whole chunk of my life seems to have been lived through a brain fog. Tomorrow I'm thinking of going away for a couple of days, maybe just taking some ultra simple food with me so I can try and settle my stomach by boring it into submission      
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • Jmg  »  admin

      Hello Admin!
      I don't know whether this is of interest to post on your articles feed:
      http://pratt.duke.edu/about/news/window-guts-brain
      Kind Regards,
      Matt
      · 2 replies
    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,920
    • Most Online
      1,763

    Newest Member
    Stensco28
    Joined