Fluffy Gluten-Free Waffles

Gluten-Free Waffles

This recipe is a modified version of the one that Iris over at the Daily Dietribe came up with.  I am indebted to her extensive experimentation.  Jul, who eats only gluten-free foods, is also indebted.  And the Pie and Cait are just full.

Iris has experimented enough that she knows which flours will do what, so I followed her advice and used a combination of almond flour and brown rice flour.

Gluten-Free Waffles

Take 1 1/4 cups of the flour and whisk it together with 1/2 cup starch (potato works best but I used corn starch because I can’t find it here), 2 teaspoons baking powder, and 2 tablespoons granulated sugar.

Gluten-Free Waffles

In another, larger bowl, whisk together 1/4 cup unsweetened applesauce, 2 tablespoons melted butter, and between 1/2 and 1 3/4 cups buttermilk (the amount will depend on what kind of flour you are using.  Here I used about 3/4 cup).

Gluten-Free Waffles

For a dairy-free version (and this is already egg-free), you can use 2 tablespoons vegetable oil instead of butter, and instead of the buttermilk you could go for coconut milk.

Gluten-Free Waffles

Add the dry ingredients to the wet ingredients and stir until combined.  Add more liquid, if necessary, a little bit at a time.  If you are making waffles, you’ll want your batter to be a little thicker, while with pancakes you’ll want it a bit runnier.

Gluten-Free Waffles

Then you just pour the batter into a pan or smooth it into a waffle iron and you’re all set. I loved how this was just as simple as making regular buttermilk waffles and took no time at all.

Gluten-Free Waffles

These came out a little darker than I was expecting but they were lovely and crisp, even after I left them to warm in the oven.   Just make sure to spray your waffle iron or your pan frequently or they will stick.

Gluten-Free Waffles

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When Life Gives You Apples …

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… then you really need to figure out what to do with them when you’re about to go on vacation for two weeks.

This was our situation a few weeks back.  And really there’s only so much apple crumble you can handle in the summer months.
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Why not make yourself some applesauce?  In addition to providing a tasty and nutritious snack, you can also use it as a dairy substitute in baking, and even add it to meat marinades to add flavour.  And it’s not like it’s hard.
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I had nine Mcintosh apples, which I chopped up relatively small.  You can take the skins off if you like, but every time I do that I see my mother’s disapproving face in my mind and hear her saying, “that’s where all the vitamins are.”  So I leave them on, for texture and colour.
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Take two or three cinnamon sticks and about ten cloves, and wrap them up in a square of cheesecloth.
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Tie it into a tidy package.
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Toss that and your apples into a slow cooker. Add in a few spoonfuls brown sugar and some ground cinnamon, as well.  You can leave the sugar out altogether if you want a healthier sauce.
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Pour in about 1/4 cup water, just for juice’s sake.
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Cook on high for a couple hours, stirring occasionally.
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The smell is fantastic.
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When the apples are soft and brown, you are all set.
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Make sure to remove and discard the spice bag when you’re done.
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Squish the apples up with your spoon.  If you really want to go super smooth, put the sauce in a blender.  I like mine with a bit of structure.
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The best part is that applesauce freezes up real good.  So you can enjoy it any time!
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