|Light, fluffy, flavorful and without gluten and xanthan gum!|
Our family's favorite waffle recipe
Many gluten free recipes call for xanthan gum...at least the ones that are mimicking their evil gluten-containing twins, like cakes, cookies and breads. Since xanthan gum is derived from corn, that can be an issue for people with corn allergy. I'm considering exploring that possibility here, but just haven't been able to bring myself to that point yet. Going gluten free is challenging as it is, and to eliminate another food that is so helpful in gluten free cooking (cornstarch and tortilla chips!!) is ratcheting it up a notch too high at this moment.
As I rediscovered my love of buckwheat, I began to notice most bread-like things made with it contain xanthan gum. I have a lot on hand, thanks to a friend and a good deal at a local "dented can" grocery store, but if I don't have to use it then I'd rather not. And, since we are Waffle Lovers over here (thanks to my awesome stepson Andrew who got me a waffle maker for a gift) I was trying to find a buckwheat waffle recipe that didn't require the use of xanthan gum.
My mother in law had shared her waffle recipe with me when I got the waffle iron and I thought why not just substitute the all-purpose flour with buckwheat? It has whipped egg whites in it and baking powder so that will make them rise and be fluffy. I tried it and they turned out great, and honestly, I like them better than their evil wheat twins. Like I said, I love buckwheat!
They are a bit more labor intensive since you have to beat the egg whites until moderately stiff, but that only takes a minute or two, and the result is amazing so it's worth it. I also add vanilla, because we love vanilla too, and the aroma while they are cooking is amazing. We also like to have these any time of day, really. I'm planning on experimenting with a "savory" type of waffle for supper time, although we frequently have these waffles and scrambled eggs for "brupper". Breakfast for supper...
Best Ever Waffles (foodnetwork.com)
- 1 1/3 c buckwheat flour (any type)
- 4 tsp baking powder
- 1/2 tsp salt
- 2 tsp sucanat (or sugar of your choice)
- 2 eggs, separated
- 1/2 c melted butter, coconut oil or olive oil
- 1 3/4 c milk
- 2 tsp vanilla, more or less (;
Plug in your waffle iron to preheat it. Whisk together dry ingredients in a mixing bowl. Whisk together egg yolks, milk and vanilla. Beat egg whites until moderately stiff. Combine milk mixture and flour mixture and blend well (I just use a whisk), mix in melted butter, then fold in egg whites. Cook on well greased waffle iron until done, top as desired.
We usually use butter and real, yummy maple syrup. We also like fresh blueberries and whipped cream...well, any kind of fruit and whipped cream. Today, I made spiced peaches to put on top, which would have been good with whipped cream...had I thought of it in time to make the whipped cream. I'm not a morning person. I'm also not a DST person. The combination has been especially brutal this year.
Anyway...the "spiced peaches" was not made as ideally as I'd prefer (fresh peaches and juice) but I do the best I can with what I have. Here's my "recipe"....
Spiced Peaches and Syrup
- 1 large can sliced peaches in heavy syrup
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- splash of vanilla
Drain some of the heavy syrup off the peaches and whisk in the spices until well combined. Add the rest of the peaches and juice and mix well.
If I had fresh peaches, I would have sliced them and put a little sugar on them to draw out the juice, then proceeded as above. Makes my mouth water to think about it...I absolutely ADORE fresh peaches.
|Lightly spiced, no HFCS. Delicious on our waffles!|