Fathers Day Waffles

With strawberries and whip cream these were  wonderful Sunday brunch treat.

With strawberries and whip cream these were wonderful Sunday brunch treat.

Father’s day was this weekend. My dad almost never asks for anything but this year he asked if we could have waffles. Of course this year they had to be gluten free so I took my best waffle recipe and made them with Gluten Free Mamas Almond Flour Mix. They were good. My dad said most people wouldn’t be able to tell they weren’t made with regular flour and he seemed very happy.

The most noticeable difference was that they went stale a whole lot faster than regular waffles. In fact by the end of the day I decided that they needed to be frozen. Next time I will freeze them as soon as breakfast is done to keep them tasting fresh.

The original recipe was from the April/May 2003 issue of Cooking Pleasures. A regular waffle iron works just fine.

Belgian Waffles Made Gluten Free

  • 1 cup warm water
  • 1 Tbs. yeast
  • 3 eggs room temp.
  • 1 cup warm whole milk
  • 2/3 cup sugar
  • 1/2 cup melted butter
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1/4 tsp. Xanthan Gum
  • 3 cups Gluten Free Mamas Almond Flour Mix

Use a five quart bowl to mix, so there’s enough room for the dough to rise. I used to whisk in the first two cups of flour and stir in the last one. Now I just use my mixer with the whisk attachment for the whole recipe.

Start a kettle of water. I use half cold and half hot water to make it 110 to 115 degrees, the right temperature for yeast but some people like to use warm tap water. I also use warm water in a bowl to warm up my eggs.

Warm your milk and butter together in the microwave or a small saucepan. Place 1/2 cup of warm water in a small bowl, sprinkle with yeast and stir. Set aside to proof. Meanwhile in the large bowl whisk the three eggs until blended.

Add in the other half cup of warm water, milk, sugar, butter, vanilla, salt and Xanthan Gum. Whisk after each addition. Add yeast mixture. Whisk well.

Slowly whisk in one cup flour until mixture is smooth. Then whisk in the second one. Stir in the last cup, unless using mixer. Cover and let rise for one hour. (or refrigerate overnight) Cook in waffle iron according to waffle iron directions. Serve hot. Freeze uneaten waffles immediately after cooling or they will go stale.

 

 

 

 

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