Waffles!
Waffles are typically made with flour, eggs, and butter; foods that are no-no's for many of our clients with food allergies and celiac disease. In preparation for a Waffle Day event, I was planning on developing a few different waffle recipes so that everyone could make waffles that fit their different dietary needs. A waffle recipe without eggs, another that was gluten free, another that contained no dairy. But then it occurred to me, what if we could make just one recipe that everyone could enjoy? So, I stepped into the FEI kitchen and developed just that. A gluten-free waffle that contains none of the top 8 allergens. The recipe is pretty simple and can be made with all the same equipment you would need to make regular waffles.
I started with the GF waffle recipe from the online blog cookieandkate.com. Then I adapted it so that it would fulfill our requirements listed above--while still being tasty--and maintaining the same feeling that you would expect from a normal waffle. I was aiming for waffles that are fluffy and crispy because nobody wants soggy waffles. The original waffles contained milk, butter, and eggs, but we substituted them to keep the waffles top-8 free. Give the recipe below a shot!
Top-8 & Gluten-Free Waffles
1 1/2 cups (128 grams) Oat flour* (certified gluten free)
2 tsp Baking powder
1/2 tsp Salt
1 large pinch Cinnamon
3/4 cup Unsweetened coconut milk** (room temp)
1/3 cup Coconut oil
1/2 cup Apple sauce
2 Tbsp Maple syrup
1 tsp Vanilla extract
In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt, and cinnamon.
In another bowl, whisk together the wet ingredients: milk, melted coconut oil (or butter) eggs, maple syrup, and vanilla extract. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
Mix the wet and dry ingredients, and stir with a big spoon until just combined (the batter will still be a little lumpy).
Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture.
While you wait, plug in your waffle iron to preheat now (if your waffle iron has a temperature/browning dial, set it to medium-high).
Once 10 minutes is up, give the batter one more swirl with your spoon. Pour enough batter to cover the center and most of the central surface area onto the heated waffle iron, and close the lid.
Allow the waffle to cook for 12-15 minutes. Once the waffle is golden and crispy, transfer it to a cooling rack or baking sheet.
I would recommend not stacking your waffles on top of each other, or they’ll lose crispness. Laying them out on a rack would be ideal. If desired, you can keep your waffles warm by placing them in an oven set to 200-degrees until you’re ready to serve.
*MAKE YOUR OWN OAT FLOUR: If you want to make your own oat flour for this recipe you can do so. Simply blend old-fashioned or quick-cooking oats (be sure to buy certified gluten-free oats if necessary) in a food processor or blender until they are ground into a fine flour. You’ll need to blend roughly 1 ½ cups of oats to make enough flour for these waffles (you will probably end up with a little extra).
**Most alternative milks will work just fine in this recipe, but may result in a slightly different flavor.
Breakfast
American
allergen free, allergy friendly, breakfast, cooking, dairy free, gluten free, waffles