Waffles at one. I woke up hungry, which is unusual for me. The morning clicked along, then about lunch time realized I was starving. As I checked into Facebook to see what was going on, my friend Kate, of Kate in the Kitchen food blog, posted a comment about waffles that was so good it inspired her cleaning crew to work. When I requested her superpower-waffle-recipe to kick start my weekend of cleaning, she promptly sent me the link. Within an hour, I was eating the best waffle I have ever eaten and I mean ever. Great texture, light and crisp. I finished my 8-inch waffle before my husband did, then I waffle-ironed us a second batch.
I adjusted the ingredients to create a gluten-free waffle. My gluten-free variation goes like this, and it's GOOD!
1/2 cup brown rice flour
1/2 cup quinoa flour
1 cup polenta (stone-ground cornmeal)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
3 large farm fresh eggs
2 cups of buttermilk substitute: 1 cup Half&Half, 1 cup 2-percent milk, plus 2 tablespoons apple cider vinegar (shaken until foamy and set a side for 5-minutes)
6 tablespoons vegetable oil, plus a little oil for basting the waffle iron
- In a large bowl, whisk together the flours and polenta baking powder, baking soda and salt.
- In another bowl or large jar, whisk together the eggs, buttermilk or buttermilk substitute and the oil.
- Add the liquid mixture all at once to the large bowl with the mixed dry ingredients and whisk until well-combined.
- Preheat waffle iron, and if you want to cook all the waffles and keep them warm until you serve them - preheat your oven to 200-degrees.
- Brush waffle iron lightly with a little oil.
- Ladle 1/2 cup of the waffle batter into an 8-inch waffle iron (1/4 cup for a 4-inch).
- The batter is thin enough it should quickly spread toward the edge. Cook according to the manufacturer's directions and how crisp you want your waffle. I like mine crispy (4.5).
- Transfer waffles to a baking sheet and keep warm on the middle rack, uncovered until ready to serve.
- Serve with butter or water-basted eggs and warm syrup.