Saturday, October 19, 2013

Gluten-Free Pumpkin Waffles

Yes, this was just a whim. But what a good thing a whim can be! I wasn't quite satisfied this week when I made our weekend waffles. I kept thinking, there must be more. But what? And then, the left over can of pumpkin puree from the pumpkin custard I had made earlier in the week spoke to me. And I obeyed. 
Of course, this shape was totally due to my lack as an experienced waffle maker, but I decided to go with it and my boys loved them. 

  • 1/2 cup brown rice flour
  • 1/2 cup arrowroot (you can also sub potato starch or cornstarch)
  • 3/4 cup tapioca flour
    • 2 cups milk (or milk sub)
    • 2 Tbsp apple cider vinegar 
    • 1 tbs ground flax and chia seed combo (sub 1/4 tsp xanthan gum)
    • 1/2 tsp salt
    • 1-1/2 tsp baking powder
    • 2 eggs (separated)
    • 1 Tbsp butter, softened or melted (sub coconut oil or veggie oil for vegan)
    • 3 tbsp. coconut sugar (sub 1 drop liquid stevia)
    • 1/2 tsp cinnamon
    • 1/2 cup pumpkin puree (I used canned) 
Now get to work!
Preheat waffle iron. Now get a bunch of bowls out and begin.
Sift all the flours, baking powder, and salt. Set aside.

In a medium sized bowl, mix milk, vinegar, and add in flax and chia seeds.
Let sit for 5-10 minutes to curdle and activate the jelliness of the seeds. (This is your binder)

In a very small bowl, separate your eggs and reserve the yolks. 
Beat your whites until they form stiff peaks. (Don't over beat, or they'll fall)
And in the biggest bowl, mix butter, sugar, and cinnamon.
Now add in the egg yolks, mix.
Add in the flour, mix.
Add pumpkin puree, mix.
Add in the fluffed yolks and fold in carefully to not deflate too much. 

Batter will be pretty watery, so test first on waffle press. Add flours if needed.
Cook on waffle iron until a medium golden color. It will take longer than you expect.

Now fill up your waffle iron about half as much as you usually would and cook. 
Eat immediately with maple syrup and savor the goodness!

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