GLUTEN-FREE OVERNIGHT YEASTED WAFFLES
Gluten-free waffles with a delicate yeast flavor get a crispy and crunchy outside, but are melt-in-your-mouth soft on the inside. They freeze quite well, too. These waffles work with sweet or savory toppings.
Provided by Buckwheat Queen
Categories Breakfast and Brunch Waffle Recipes
Time 9h35m
Yield 12
Number Of Ingredients 8
Steps:
- Approximately 9 hours or the night before making waffles, combine warm water, honey, and yeast in a small bowl. Stir and let rest until bubbly, 5 to 10 minutes.
- Combine milk and olive oil in a large mixing bowl. Add 1 1/2 cups gluten-free flour, 1/4 cup at a time, mixing well between each addition, to create a thick but pourable batter. Add more flour if batter is too thin, 1/8 cup at a time, until a pourable batter is achieved.
- Stir yeast mixture into batter until just combined. Cover bowl with a lid or plastic wrap and leave on the kitchen counter all night; batter will double or even triple in volume, so be sure the bowl is large enough.
- When you are ready to make the waffles, add beaten egg and salt to the bowl with the batter.
- Preheat a waffle iron according to manufacturer's instructions. Cook about 1/4-cup batter in the preheated waffle iron until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 18.3 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 2.4 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 26.8 mg, Sugar 2.2 g
BEST GLUTEN FREE BELGIAN WAFFLES EVER
These waffles are delicious! Perfect crispness outside and light as a feather on the inside! Remember to allow them to brown to a dark golden color for an absolutely amazing waffle! Yum Yum!!!
Provided by Larissa W.
Categories Free Of...
Time 35m
Yield 16 16, 8 serving(s)
Number Of Ingredients 9
Steps:
- Add all dry ingredients to a large bowl and mix well.
- Separate the eggs.
- In a medium bowl, beat egg whites until stiff peaks form.
- Mix together the egg yolks, milk, oil, seltzer water, oil and mix.
- Add dry ingredients to to egg/milk/oil/seltzer/oil mixture and beat on high speed for 3 minutes.
- Fold in egg whites.
- Cook in waffle maker until deep golden brown for a great crunch and light fluffy inside and enjoy!
Nutrition Facts : Calories 196, Fat 16.5, SaturatedFat 3.2, Cholesterol 52.9, Sodium 367.2, Carbohydrate 9.2, Sugar 6.4, Protein 3.1
GLUTEN-FREE WAFFLES
Make and share this Gluten-Free Waffles recipe from Food.com.
Provided by GinnyP
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the dry ingredients.
- Mix together the 1 1/2 cups milk and eggs; stir in the butter.
- Stir the wet ingredients into the dry ingredients.
- Add additional milk until you get a batter a little thicker than pancake batter.
- Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.
- (Mine whistles.) Serve immediately.
- Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.
- NOTE: My absolute favorite flour for waffles is"All-Purpose Celiac Flour" by Kinnikinnick (They are based in Canada. www. kinnikinnick. com) If ordering online isn't an option for you, try this flour blend: 2 cups White Rice Flour, 1 cup Potato Starch, 1/2 cup Tapioca Starch, 1-3/4 tsp Guar Gum.
- Use 2 cups for waffles.
- (I haven't tried this substitution, but based on the ingredient list on the package and with help from Bette Hagman's books, it sounds like a good bet.).
OVERNIGHT WAFFLES
Steps:
- The night before you want to serve the waffles, combine the flour, sugar, yeast, and salt in a large bowl. Stir in the milk, then the melted butter and the vanilla if you're using it, until just combined. Cover with plastic wrap and set aside overnight at room temperature. (Of course you can do this in the morning if you want waffles for supper.)
- When you're ready to bake, brush the waffle iron lightly with oil and heat it. Stir the egg yolks into the batter. Beat the whites until they hold soft peaks, then fold them gently into the batter until it's relatively smooth.
- Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a 200°F oven. If you're making them ahead, store at room temperature in an airtight container and warm them in a 300°F oven for about 5 minutes just before serving; or freeze them in single layers, separated by sheets of parchment, and reheat in a 350°F oven for 8 to 10 minutes.
- Variation:
- Whole Grain Overnight Waffles: Replace some or all of the all-purpose flour with any whole grain flour (whole wheat, oat, quinoa, kamut, or fine cornmeal, for instance) or combination of flours.
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