GF Essential: Waffles

The M.V.P. award for gluten-free living for the month of July goes to waffles. Yes, waffles. Why? Because waffles are so versatile. Waffles couldn't care less how you eat them, or store them, or re-heat them. They take it all in stride. I realized waffles had some versatility soon after I went gluten-free, but it took me a while to realize just how valuable a good waffle is.




It started with bacon, egg and cheese sandwiches. They're my favorite breakfast food, but they're made on biscuits, and we all know GF biscuits pretty much don't exist. So, the first time I got a craving for those babies after I went gluten-free, I improvised and used some frozen GF waffles. I wasn't really pleased with the quality of the waffles, or any of the breads I had tried, and they're all total rip-offs so I was a little sad. But when I heard about a local GF cafe that used waffles for sandwiches and pizzas I had to try. Now let me tell you: this local place ROCKS and the waffle combinations they've created are fantastic. That was what got me started on this waffle kick and inspired my new daily lunch of a veggie waffle sandwich.



To make my waffles, I use a very simple recipe and cook the batter in a Proctor Silex waffle maker. You can do it however you'd like, they are just plain waffles, but I figured I'd share exactly how I make my waffles.

Simple Waffles

Ingredients:

• 2 cups GF flour (that includes xantham gum)


• 1/2 tsp sea salt


• 3 tsp baking powder


• 3 cups of milk (I use 2% cows milk)


• 2 eggs


• 4 tbs butter

Directions:

1. Melt and chill the butter. If it's warm it will mix poorly with the cold milk and eggs.


2. Combine the dry ingredients.


3. Mix in the wet ingredients until smooth. Add the milk 1 cup at a time starting on low, then working up to medium so it doesn't splatter too much.


4. Drop 1/2 cup of batter into your waffle iron and cook for 6 minutes (your results may vary by waffle maker).


5. Let waffles cool on a cooling rack. This is important if you have leftovers so they will store well. Freeze in plastic baggies separated by parchment paper.

I encourage you to experiment with waffles. They're appropriate for breakfast, lunch, dinner and dessert. Try a bacon, egg and cheese waffle for breakfast. Have a veggie waffle sandwich, like me, for lunch. Top a waffle with your favorite pizza toppings for dinner. Or have a banana, honey, peanut butter and cinnamon waffle for dessert. Have fun with it!