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BlessedMommy

Do You Make Homemade Waffles?

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I was wondering if others had some tried and true gluten free waffle recipes that you wanted to share. Or anything that isn't a typical waffle that can be made in a waffle iron. New ideas are always good!

We're a big waffle eating family and I have a heavy duty Belgian Waring Pro waffle iron that makes two at a time. I make other stuff in it too, like omelettes, falafel, hash browns, etc.

 

 

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Danielle walkers "against all grain" has a cashew flouR waffle I love. She grinds raw cashews but I just use cashew flour from Nuts.com

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Pancakes > Waffles

 

But my husband disagrees with that.  You know, I don't own a waffle iron.  Have thought about getting one.  Maybe next Christmas I will drop a hint.  That KAF recipe works fabulously with pancakes, and I like to add mashed banana and some cinnamon to it for banana pancakes.  (You can do that with any pancake recipe really, just may need to adjust milk for batter thickness)  They have a recipe on the box of their gluten-free all purpose baking mix as well.

 

I think in general, waffles sometimes work better when you add more fat to the batter.  But overall most pancake and waffle recipes can be interchanged.

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One reason why I tend to prefer waffles over pancakes is because I find them to be less work and less time consuming. With waffles I can just slam the iron shut and forget about it until it beeps. My waffle iron is lightning fast (about twice the speed of the cheap ones plus I can do two at a time). I can also sit down at the table and eat while more waffles are cooking, because the waffle iron will tell me when they're done.

 

If I make pancakes I have to babysit them constantly to keep them from burning and it takes a long time to get breakfast totally ready. 

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That is a good argument for waffles.  Now I really want to get a waffle iron!  I will burn the pancakes while tending to the eggs, etc all the time.

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The key is to get a good waffle iron if you want to make waffles on a regular basis. The cheap ones require more babysitting and take twice as long to make the waffles. I absolutely love my Waring Pro waffle iron. It cost $100 and was worth every penny.

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Ruth, this is the waffle recipe I use.

 

Gluten Free Belgian waffle recipe:

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, seperated (sub chia seed for egg yolk if needed)
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.

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Speaking of waffles, all I can find now are the Belgian waffle irons. I like the waffles with the smaller holes better. No, I haven't looked online yet, but it makes me feel old. It seems that all of my favorite things are being replaced with stuff OTHER people like better. (grump, grump, grump.)

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{{{{{{ Barty }}}}}}} And when I got my Belgian waffler I had a hard time finding one. Now they're all the rag. The pendulum swings Barty -- always. The question is, will we be around to see it swing back? :D

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Speaking of waffles, all I can find now are the Belgian waffle irons. I like the waffles with the smaller holes better. No, I haven't looked online yet, but it makes me feel old. It seems that all of my favorite things are being replaced with stuff OTHER people like better. (grump, grump, grump.)

I agree that waffles with small holes are superior.  No pooling of toppings, everything uniform.  LOL

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{{{{{{ Barty }}}}}}} And when I got my Belgian waffler I had a hard time finding one. Now they're all the rag. The pendulum swings Barty -- always. The question is, will we be around to see it swing back? :D

Yes, I WILL be around when that pendulum swings back. But I'll be standing in the wrong place and it'll knock me in the head. :lol:

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Yes, I WILL be around when that pendulum swings back. But I'll be standing in the wrong place and it'll knock me in the head. :lol:

 

:lol:  :lol:  :lol:  :lol:

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That looks really good, Ruth.  Bookmarking this for when I get a waffle iron and can make those crispy waffles... LOL

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The recipe totally doesn't look like it should work, but it does! The batter is so thin. I had to resist the temptation to thicken the batter. LOL!

 

My kiddos devoured them really quickly. They taste very good and do not have a beany flavor. I often make whole grain waffles with gluten-free oats, but it's nice to have a recipe that doesn't rely on oats. 

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I make waffles wit all sorts of flours from scratch - teff, amaranth, coconut, almond and I mix them with ordinary self-raising flour in order to change the texture and tastes- 3 eggs, a good dollop of lactose free or soya yoghourt ( I am lactose intolerant)), lactose free butter ... And off we go onto the waffle iron!! Since becoming gluten free I normally don't eat bread anymore -as I cannot get used to the texture and the taste- And I make waffles with gluten free oat bran and use them as a substitute. I make up a few and freeze them to use as I need them.

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This is my time to shine!   haha, it's a little late, but hopefully still helpful.

 

My family has the same exact waffle maker - isn't it awesome!?

I have a fool-proff DELICIOUS waffle recipe/method that makes the best waffles ever.  (non gluten-free people have said they are really good and can't tell the difference)

Use the Betty Crocker Cookbook recipe for waffles (if you don't have it or can't find it, let me know, and I'll write it as a comment).  Use 1.5 times the listed amount for baking powder, though.

 

The flour I use is called "Namaste", and it has the perfect balance of flours and xanthan gum for the waffles.  You can find it at Costco for a decent price.

If you are dairy free, it also works really well with almond milk (these don't "rise" as much as the ones with regular milk, but they still taste really good, and are still fluffy).

 

One day, we added blueberries to the mix, and it was wonderful :)

 

At my house, we make HUGE batches of waffles (think 50+ waffles), then put them in large ziploc bags with parchment paper between them (to prevent them from sticking together), freeze them, then pop them in the toaster in the mornings, and they stay soft in the middle! 

 

MMMMMMM!

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Great idea to make them in batches and freeze

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I do that to a lesser degree too.  My kids eat waffles most days, but I only make them once or twice per week.

 

Mine are coconut flour and flax meal based. They got the kids' satmp of approval though.  ;)

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    • I say that's proof enough that gluten or at least wheat hurts your body, and that you shouldn't eat it anymore. If you want, you can do what I did when I first thought I might be gluten intolerant or Celiac, go another 3 weeks without eating any of it, being really careful, and then try a piece of bread or even just two bites like you accidentally had at that dinner. If you feel sick again, you know that's what it is. I'm like you and don't have the means to get an actual biopsy of my intestine. I was able to get blood test, but I took them while I was eating gluten-free, because the doctor didn't tell me I should be eating gluten. So that was pretty much useless. But I know my body, and I know that I feel horrible even when I have a tiny bit of gluten. So I just never eat it. I told restaurants that I either have Celiac or at least an allergy, they seem to react to the word allergy, and usually treat me well and treat it like it's serious. While I won't go into anaphylactic shock if I eat it, I will be sick for days, even if that doesn't mean actually throwing up or anything, it will just generally mess up a lot of systems in my body. I used to be just generally gluten-free, never eating bread or noodles, but always being okay with french fries and sauces and Seasonings, I mean just eating that without checking ingredients. Ever since I learned more about celiac, I started to avoid sauces, seasonings, and french fries and the like unless I knew for sure 100% that they were gluten free. I've been asking restaurants if they use shared fryers or not. Anyway, since I started being even more careful, like someone with celiac, I felt even better. I have way less bloating, I'm more regular, and generally I have more energy. It does take time and some trial-and-error, but I think you can definitely take care of yourself without having to go to a doctor. Maybe don't go around flaunting that you have celiac, but still definitely take care of yourself and tell servers, managers, cooks, even your grandma if she cooks dinner for you, that you have a gluten or wheat allergy, you're not lying. It really does negatively affect your body. So be true to yourself and don't worry about what other people say. I hope this helps.
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    • Hey I know exactly how you feel. I recently came down with this and have had to deal with making others understand it. Also, the whole thing of foods that don't actually contain gluten causing me some kind of reaction. I think once you've loaded up on gluten in your past to the point of having a situation arise that lets you know it's time to quit... your body is so beat up and weakened and then you make this major dietary change... so it's bound to cause kind of a chain reaction and a lot of things will at least temporarily be too hard on your stomach and immune system, many of which will be the common food allergens, aka things that are commonly hard on one's stomach and immune system. At this point I too am tempted to freak out, but I keep telling myself that most of it besides gluten is probably temporary. Do you consume a lot of soy? That's another one I think might linger for me, and if you read much, the overwhelming consensus is that it's lingering in everything and slowly destroying us all haha. That might be a good one to strictly avoid for a longer period of time. Anyway, best wishes on getting through this. We're in the early stages and yeah, it really sucks.
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