Posts Tagged ‘waffles’

Cheddar Cornbread Waffles (Gluten & Dairy Free)

I’ve been meaning to try this recipe out for awhile now. And i have to say….not only is it delicious, its super quick and easy to make too! I did cut it down so it only makes 2, which is perfect for us, since there’s just the 2 of us! But you can double or triple it or whatever you want to fit your needs. You can also make a big batch and freeze these, then just reheat in your toaster or toaster oven when you want one. Ive done this with other waffles and they’re actually pretty good! LOL I love cornbread, but it takes so long to bake compared to these tasty little guys! Plus, I got a new Belgian waffle iron for Christmas (thanks mom!) and it worked so so so much better then my old one! The secret ingredient in these is club soda if you can believe it or not!? And the great thing about it was there was leftover club soda so i dug out my flavored syrup and made us some Italian soda’s! YUM! It’s been awhile since I had one of those! Anyhow….these were a big hit with hubby….ya can’t go wrong feeding a man cornbread and chili right?! LOL  I bulked up some canned chili with some extra shredded pork we had leftover, but it’d be even better with home-made chili. I just didn’t have time ….and you can sub out the cheese for soy cheese to make it completely dairy free if you need to. So if you need a quick, easy, relatively healthy meal, give this one a try and enjoy! 🙂

Cheddar Cornbread Waffles (Printable Version)Cheddar Cornbread Waffles

Ingredients:

1/3 cup gluten free flour

1/3 cup cornmeal

1/4 tsp xanthan gum

Heaping 1/2 tsp baking powder

Heaping 1/4 tsp baking soda

1/8 tsp salt

1/3 cup shredded sharp Cheddar cheese

1 large egg

1/3 cup almond milk + 1/4 tsp lemon juice

1/3 cup club soda

1 1/2 Tbsp canola oil

cooking spray

 

Directions:

Sift together first 6 ingredients in a large bowl. Stir in cheese. Combine egg and next 3 ingredients; gently stir into dry ingredients just until blended. Spray waffle iron with cooking spray.  Spoon batter onto preheated waffle iron. Cook 3-5 minutes or until crisp and done. Repeat with remaining batter. Top with chili and cheese.

Makes 2

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Perfect Pancakes (& Waffles) ~ Gluten & Dairy Free!

It may have taken me awhile……but I have finally perfected my buttermilk pancakes! They are both gluten and dairy free…but they are so light and fluffy and scrumptious…..just like I remember them before I had to alter them! Trust me…I have tried everything; eggs, no eggs, no xanthan gum, with xanthan gum, adding applesauce, less milk, different “buttermilk” alterations, you name it. But….I have found out the secret to perfecting not only pancakes, but waffles too! And I stumbled upon this by mistake, as I was cooking too early in the morning and was apparently still half asleep! It ending up being the best mistake I ever made! That’s how good these are! So I guess I will let my loyal readers in on this amazing secret…. beaten egg whites. If it calls for one beaten egg white…..I used two…..if it didn’t call for the egg beaten…….I beat it anyways……and you know what?! PERFECT batter! Even the leftovers, which are usually soggy or dry and gross, are delicious and still fluffy! I am honestly amazed! So I will re-post the altered versions now of these breakfast favorites…I hope you’ll give them a try! Enjoy! 🙂

Perfect Pancakes ~ Gluten & Dairy Free (Printable Version)

1 c gluten free flour + ¼ tsp xanthan gum

1 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 c “buttermilk”

2  Tbsp oil

1 egg, separated

Make your buttermilk by mixing almond milk with 1 Tbsp of lemon juice to equal 1 cup. Let sit for 10 minutes. Meanwhile, beat the egg white until stiff, set aside. Combine dry ingredients in a medium mixing bowl with wire whisk. Whisk the oil and egg yolk into the buttermilk and then whisk  into the dry ingredients until  moistened. Using a spatula, fold in the egg whites. (You can add any additives like blueberries or chocolate chips now too if desired!) Heat a nonstick griddle to 325-350. Pour batter on griddle to desired size and flip when bubbles form.

Gluten & Dairy Free Belgian Waffles (Printable Version)

3/4 c + 2 Tbsp GF flour + 1/2 tsp xanthan gum

1/2 Tbsp sugar

1 tsp baking powder

1/4 tsp salt

2 eggs, separated

3/4 c almond milk

3 1/2 Tbsp oil

Blueberries (opt)

Beat the egg whites until stiff. Combine the dry ingredients in a large bowl. Combine egg yolks, milk and oil and add to dry ingredients, stirring until just moistened. Fold in egg whites (and blueberries if desired). Add half the batter to a hot greased (sprayed with Pam or Crisco spray) Belgian waffle iron. The light on the waffle iron turns off on mine when its done, or just cook until they are lightly browned. Makes 2.

Breakfast…..Anytime!

What could be better than breakfast for dinner?! I absolutely love breakfast food and it has been years since I have had waffles. With my mind set and an old family recipe turned gluten free…..I’m ready to go for it!  As usual though, I underestimated the size of bowl I needed, and with flecks of beaten egg whites all over me, I realize that I probably need to invest in an apron or two! LOL! However, the batter is ready, so……dust off the waffle iron and here goes nothing! Just the smell of a hot waffle iron is making my mouth water…..as my stomach rumbles I take the first waffle off the grill. Sure enough……it’s perfectly browned, light and fluffy…… I hope I’m not getting my hopes up, as it had better taste as amazing as it looks! The smell of baking apparently wafts through my house and out into the yard because my husband always seems to walk in the door at the exact moment whatever I’m cooking is ready! So of course…….being the BEST little wife that I am (LOL) I let him have the first one! That first bite shows it all on his face…..or was that just the syrup dripping because he inhaled in! I haven’t seen him wolf something down that fast in awhile! Apparently though, they are delicious……. and patience is not a strong virtue of mine! :{ FINALLY, mine is ready! OMG…….its like heaven in my mouth! I’m not over exaggerating here! I had forgotten how delicious a hot fluffy Belgian waffle could be! And gluten free even! I had one leftover (yes, surprisingly there WERE leftovers!) the next day and it was still wonderful. While you can’t beat butter and maple syrup, I’m a pushover for fruit and whip cream! Equally scrumptious!! I’m sold on waffles for sure! Although my standby for breakfast is pancakes….as that’s what i usually eat for breakfast each morning, I think I’ll be throwing in the waffles just as often now! Like I said though…..breakfast is simply wonderful no matter what time of day you eat it! And I’ve got some really fantastic breakfast recipes for you to try! Here are a couple to get you started…..I’ll be posting more soon though! 🙂

Gluten-Free Belgian Waffles: (Printable Version)

1 3/4 c gluten free flour (see mix recipe on my last post!)

3/4 tsp xanthan gum

1 Tbsp sugar

2 tsp baking powder

1/2 tsp salt

3 eggs, separated

1 1/2 c milk

7 Tbsp oil

Beat the egg whites until stiff. Combine the dry ingredients in a large bowl. Combine egg yolks, milk and oil and add to dry ingredients, stirring until just moistened. Fold in egg whites. Add 1 1/3 cups batter to hot greased (sprayed with Pam or Crisco spray) Belgian waffle iron. The light on the waffle iron turns off on mine when its done, or just cook until they are lightly browned. Made 4 (of the ones in the picture).

( Printable Version) Gluten-Free Buttermilk Pancakes

1 c gluten free flour

1 Tbsp sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 c buttermilk

2  Tbsp oil

1 egg, lightly beaten

Combine dry ingredients in a medium mixing bowl with wire whisk. Whisk together the wet ingredients in a glass measuring cup and then whisk  into the dry ingredients until  moistened. You don’t want to over-mix though or they will be flat! Heat a nonstick griddle to 325-250 depending on how dark you like your pancakes. No need to spray the pan either. The batter will thicken up as the griddle heats up! I usually do 3 on the griddle at once….this recipe will make 6. Or you can make them smaller or larger, depending on who you’re feeding! LOL! This recipe can easily be doubled. And if you’re wondering where the xanthan gum is… it doesn’t need any! Surprisingly they turn out perfect without it! Nice and light and fluffy! Never again will you want to eat one of those awful “Gut-bombers” as my mom likes to call them from a pancake mix! Yugh! These are yummy leftover too. My husband won’t touch them with a ten-foot pole, as they are soggy, but you drench them in syrup anyways so…. LOL, more for me I guess! I like to do what we did as kids and put jam on them and roll them up like a crepe…..yum! You see now why I eat pancakes everyday! These are WAY better than a boring bowl of cereal!

Both of these recipes are absolutely delectable right off the griddle! But again, they are still pretty tasty reheated! Top with whatever you like…….syrup (which reminds me…..just FYI Golden Griddle Syrup is the only brand other than pure maple syrup that is gluten free, and it is honestly, the best syrup there is anyways!) I like to top mine with berries and whip cream, fruit syrup (i think Smuckers fruit syrups are gluten free…..I’ve been using them anyways so I must have read the label and determined they were at some point!) I also like to throw in blueberries or chocolate chips sometimes! Gotta keep it fresh! No matter how you like them……..these old breakfast standbys are certainly a welcome addition to gluten free breakfasts! Hope you enjoy them as much as i do! 🙂

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