Multigrain Vanilla Waffles

January 23, 2012 Leave a Comment

These have a hearty multigrain flavor and are quick and easy to make.

Recipe makes about 15 waffles; so if you have a small family you may want to half the ingredients.

Multigrain Vanilla Waffle

Multigrain Vanilla Waffle

Dry Ingredients

1 ½ cups cornstarch

1 cup GF oat flour

¾ cup rice flour

½ cup corn flour or fine ground cornmeal

½ cup potato starch

1 tablespoon baking powder

¼ teaspoon baking soda

1 teaspoon xanthan gum

1/3 cup sugar

 

Wet Ingredients

1 ¾ cups milk

3 eggs

1 cup olive oil

1 tablespoon vanilla extract

 

If your waffle maker isn’t non-stick, then grease well, then heat waffle maker.

Whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and stir until just blended.

Ladle waffle mixture onto waffle maker and cook for about five minutes until lid of waffle maker lifts easily. Top with butter and maple syrup, fruit sauce, or honey.

 

Filed Under: breakfast, gluten-free recipes Tagged With: , , , ,

Gluten-Free Waffles

October 8, 2011 Leave a Comment

 

Gluten-Free Waffle

Delicious Gluten-Free Waffle

These are soft and light on the inside with a little bit of crunch on the outside.

Dry Ingredients

1 ¼ cup GF oat flour or rice flour

¾ cup GF cornstarch

2 tablespoons sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon xanthan gum

¼ teaspoon salt

 

Wet Ingredients

2 eggs

½ cup olive oil

¾ cup milk

2 teaspoons vanilla extract

 

 

Whisk together the dry ingredients. Stir in the wet ingredients until just blended. Let the batter sit for ten minutes. Meanwhile, heat the waffle iron.

Pour the dough on the waffle iron and cook. Remove and eat with maple syrup, butter, honey, and/or dumpling berry sauce (see dumpling recipe).

Filed Under: breakfast, gluten-free recipes

Gluten-Free Fruit Pancakes

September 30, 2011 Leave a Comment

 

Gluten-Free Fruit Pancakes

Tasty Gluten-Free Fruit Pancake with butter soaking in

This recipe is used for several different kinds of pancakes; blueberry pancakes, apple cinnamon pancakes, nut pancakes, and poppy seed pancakes. My sisters’ favorite is apple cinnamon, because they say that it tastes like apple pie. You can make up your own ideas as well. My sisters like to ‘order’ a flavor, so I have made this recipe so that it can be used for numerous pancake types. Several of these flours can also be substituted, to make the recipe simpler. The teff flour and the sorghum flour are for flavor, and rice or oat flour can be added to replace them. This will result in less of a multigrain flavor. Substitute flours and fruit flavor recipes are below. Recipe makes about eighteen pancakes.

 

Dry ingredients:

1 ½ cups rice flour or GF oat flour

¾ cup cornstarch

½ cup sorghum flour (I use Bob’s Red Mill type).

¼ cup teff flour

½ cup potato starch

1 teaspoon xanthan gum

2 tablespoons baking powder (I use Rumford’s).

Stir.

Wet ingredients:

2 eggs

2 tablespoons olive oil

2 ¾ cup milk

Heat pans or pan to medium heat, oil with butter. Add wet ingredients too stirred dry ingredients, and stir until just blended, and lumps are gone. Do not over stir. Use large ladle to pour on pan. Butter on pan should be bubbly and sizzling. If you want to add different kinds of fruit for each pancake like my sisters prefer, fill the ladle about ¾ full and place the desired fruit mixture in it. Stir with small spoon.

 

Pour the pancake onto the heated pan.

Cook the first side for about 3 minutes, until speckled medium brown, then flip and cook the other side. Use small knife to open pancake on the bottom to make sure it is done. Serve warm with butter and syrup or honey.

 

Substitute Flour Mixture:

1 ¼ cups cornstarch

2 cups rice flour or oat flour

1 teaspoon xanthan gum or gelatin

2 teaspoons baking powder

1 tablespoon sugar

 

 

Apple Cinnamon Fruit Mix:

¼ a teaspoon cinnamon

about eight little pieces of apple, about 2 centimeter in diameter each

 

Place with dough on ladle, and stir.

 

Blueberry Pancake:

several blueberries mixed with dough on ladle. Cook pancake a bit longer than usual, so dough around blueberries cooks thoroughly.

 

Nut Pancake:

Several pecans, Almonds, walnuts, blend, or your choice of nuts. Place in ladle of dough, stir, and cook.

 

Poppy Seed Lemon Pancake:

1 teaspoon lemon juice or more depending on your tastes

1 teaspoon poppy seeds

 

Mix with dough, and cook.

Filed Under: breakfast, gluten-free recipes Tagged With: , , ,

Gluten-Free Fluffy Pancakes

September 30, 2011 Leave a Comment

 

Gluten-Free Pancake

Light and fluffy Gluten-Free Pancake

These pancakes, made out of oat or rice flour, have a delicious whole-grain flavor along with perfect rise and a fluffy consistency. Oat flour works especially well with blueberries, because it causes the dough to cook very well around the berries. Upon first mixing, the mix will seem rather thin, but after letting it set for ten minutes, it will have thickened considerably.

 

Dry Ingredients:

2 cups oat flour (MUST be Gluten-Free) or rice flour

1 cup cornstarch (Check label for Gluten-Free)

1/3 cup white sugar

1 teaspoon salt

 1 teaspoon xanthan gum

1 ½ teaspoons baking powder

½ teaspoon baking soda

 

Wet Ingredients:

3 large eggs

4 tablespoons olive oil

1/4 cup butter (1/2 a stick)

2 cups milk

 

Whisk together all the dry ingredients in a large metal bowl. In a separate bowl, whisk together the wet ingredients.

Pour wet ingredients into the dry ingredients. Whisk ingredients together, until they are JUST combined. Small lumps of flour are okay. What is important is to not over mix.

Let mix sit for ten minutes to settle (this is when any remaining lumps will probably disappear), and while mix sets heat a griddle.

When water ‘dances’ on the surface of the griddle, it is hot enough. Melt about a half tablespoon of butter on the surface of the griddle. Butter should bubble but not burn.

When griddle is hot enough, pour about ½ cup of the mix onto the heated griddle. Cook until the pancake has numerous bubbles around the edges.

Flip, and cook opposite side for about one minute more.

 

Filed Under: breakfast, gluten-free recipes Tagged With: , ,

Buttermilk pancakes

February 3, 2009 Leave a Comment

This makes enough pancakes to give each person in my family about two. You may want to split this recipe in half, if you don’t have nine people in your family, as we do. This recipe uses buttermilk If you don’t have any, you can substitute by using three cups of milk, with three teaspoons of apple cider vinegar added.

 

1 ½ cups cornstarch

1 ½ cups tapioca flour

1 ½ cups cornmeal

1 ½ teaspoon salt

2 tablespoons sugar

4 ¾ teaspoons baking powder

¼ a teaspoon cinnamon

¼ a teaspoon nutmeg

 

Wet ingredients

 

6 eggs, separated

3 cups buttermilk, cold

6 tablespoons plain yogurt (not fat free)

½ cup melted butter

 

If you need to make your fake buttermilk, do that first (it needs to sit for at least five minutes). Then, place the cornstarch, tapioca flour, cornmeal, salt, sugar, cinnamon, and nutmeg in a large mixing bowl. Stir them together. Add four teaspoons of the baking powder. Do not add the last three fourths a teaspoon. Mix in the baking powder. Make a well in the center of the flour mixture, and set aside. Separate six eggs (go to “tips” section, to see how). When you are done doing the eggs, put the yogurt in with the egg yolks. Do not stir it in. Pour in the buttermilk on the yogurt and egg yolks. Stir the three ingredients together, then pour in the melted butter. Stir them all together. Then, pour them into the well in the middle of the flour mixture. Stir them in, then pour in the egg whites, and fold them into the mixture. If there are lumps in the mixture, stir a bit more, until the lumps are all gone. If the mixture seems to wet, add some rice flour. When the mixture is ready, add the last bit of baking powder, and stir it in. Put a normal 7 inch diameter, or larger, frying pan on the burner. Turn the burner on at medium heat, and butter the pan with butter. When the last bit of baking powder is in, pour ¼ a cup of the batter onto the prepared pan. Let cook, until the bottom of the edges are done. Flip with a spatula, and let the other side cook.

Filed Under: breakfast

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