Gluten Free Waffles

Don't let the silly hat fool you, he's a great chef. Isaias is my partner/fiance, and a major driving force in my gluten free journey. His culinary passion and experienced palette help create amazing recipes.

My easy fix to being GF and being anti mass-produced/preservative rich food, has been to cook in bulk, freeze portions, and use as necessary. This works amazingly well for waffles.

In his own words, after many failed attempts at the perfect recipe:

"So the goal was to end up with fluffier waffles. So beating the egg whites and using Xanthum gum was the new experiment. I also happened upon a vegan recipe that called for using flax seed and well since we’re hippies and we know the flax seeds are a good source of omega 3’s....I added that too. They suggest mixing 3TBS flax with 6TBS hot water. In addition I added one 1 MORE TBS olive oil and another 2 Tbsp milk to compensate for the added bulk from the flax."

We could be wrong, but what I found is that Xanthan Gum helps maintain structures, preventing a liquid to reducing down to goop. By beating the egg whites you add air to the protein structure, which the Xanthan Gum maintains. Et voila! we have a masterpiece. This recipe was adapted from a Carol Fen recipe, which we changed enough to call our own.

Velopicante's Scrumptiodillyumptious Gluten Free Waffles:

• 1 3/4 c Bob’s Red Mill All Purpose Flour
• 2tsp Baking Powder
• 1/2 tsp sea salt, we always use fresh coarse ground
• 1 Tbsp Honey, locally made
• 2 large eggs, of course cage free, vegetarian diet, antibiotic free
• 3 Tbsp Olive Oil (exact replacement for vegetable oil), extra virgin, cold pressed, organic
• 2 Tbsp Bragg's Raw Apple Cider Vinegar
• 1 1/3 c. + 2 Tbsp lowfat milk, the hippy type
• 1 tsp vanilla, noted gluten free although this is an arguable practice
• 3 Tbsp ground flax see with 6Tbsp hot water
• 1/2 tsp Xanthan Gum 

Combine dry ingredients in a large mixing bowl with a dry whisk to help reduce clumps.

Mix together egg yolks (putting whites in a seperate bowl for a later step), honey, apple cider vinegar, milk, flax mixture, olive oil, and vanilla in a medium mixing bowl.

Mix together dry ingredients with wet mixture, combine well till lumps are gone. Beat vigorously. (Note: we do not use an electric mixture, this is all done by hand)

Working quickly, beat egg whites till frothy peaks are formed. Get a small amount of batter of whisk and then gently mix into egg whites just till dissolved. Then gently fold egg whites into batter. We use an electric waffle iron at a medium low setting but this will vary.

NOTE: For any non-celiac wanting to try this recipe, omit the Xanthan Gum and replace GF flour with  equal amounts of all purpose baking flour.