Hazelnut Waffles - Gluten & Dairy Free

I have been spending more time in the kitchen over the last few weeks, trying to build up a store of gluten free foods that we can all enjoy for the holidays. One of recipes I've made is for Hazelnut Waffles from Fine Cooking Magazine. This is a gluten and dairy free adaptation of Nicole Rees' recipe and turns out a light waffle that teases your taste buds with flavors of vanilla and hazelnuts. A delightful combination that was pleasing even to the younger members of my family.

Over the last few weeks I've been discussing with a few people about whether or not flax seed will hold together gluten free baked goods and I decided to test this out in the hazelnut waffle recipe.

You: "How are flax seeds going to hold my gluten free cooking together?"

SG: "Flax seeds, like chia seeds or psyllium seeds (plantago), creates a gel when added to liquids. Flax seeds make a soft gel, psyllium seeds make a gel with medium firmness and chia seeds make a firm gel not unlike hair gel."

You: "A gel? How exactly is that going to help?"

SG: "Because the gel that these seeds make can be used instead of xanthan gum, guar gum or gelatin as a binder in gluten free cooking."

You: "How much of the flax seeds would I use to substitute for the xanthan gum?"

SG: "You can substitute 2 teaspoons of flaxseed meal for the xanthan gum called for in your recipe. The picture (above) shows you the type of gel that 1 tsp flax seed meal and 1 tsp water will make. The picture (below) shows you the texture and cohesion of the baked hazelnut waffle."

You: "Did it work?"

SG: "It worked very nicely. It held the waffle together and it wasn't crumbly. In addition, it provides additional nutrients from the flax seed meal."

To keep your waffles crisp once you've made them, place them in the oven on 175 to 200 degrees Fahrenheit on a parchment paper lined cookie sheet or on racks. Then serve with warm maple syrup for a hearty breakfast meal.

Recipe

2/3 cup hazelnut meal*
1 cup brown rice flour
1/3 cup cornstarch
1/3 cup sweet rice flour
1 1/2 tsp baking powder
1/4 tsp baking powder
1/4 tsp + pinch of sea salt
2 large eggs, beaten
3 Tb cane sugar
1 tsp vanilla extract
3 tsp flax seed meal
1 1/2 cup gluten free oat milk**
1/4 cup vegetable shortening, melted
Vegetable oil for the waffle iron

1. In a large bowl, dump in the hazelnut meal, flours, baking powder, baking soda and salt. Stir together.

2. In a large bowl, dump in the eggs and sugar. Beat together and then pour in the vanilla extract and flax seed meal. Stir together and make sure there aren't any lumps. Pour in the oat milk and a little bit of the vegetable shortening. Stir together. Then slowly add the rest of the melted shortening. Continue stirring until combined.

3. Slowly pour the liquid ingredients into the dry ingredient bowl. Stir to combine. Allow the mixture to sit and rest for 15 to 20 minutes before starting the waffles. This will allow the flax seed meal to gel completely.

4. Bake waffles according to your waffle iron instructions. Yield: 4 Belgian style waffles.

What did my family think about the hazelnut waffles? Everyone thoroughly enjoyed them. This recipe is a keeper.


* Hazelnut Meal: I purchased my hazelnut meal from Bob's Red Mill, but you can also make your own.

** Oat Milk: I used 1/2 cup of cooked certified gluten free oats, 1 Tb agave syrup and 2 cups of water. Dump the oats into your food processor and pulse until finely chopped. Then add the agave syrup and pulse. Pour in the water and pulse to blend. Be careful not to pulse too long as the water might/will leak out from under the lid of your food processor and onto the counter. Store oat milk in the refrigerator.

Yeasted Banana Nut Waffles & Agave Coconut Cream - Gluten Free

Since the times of the ancient Greeks, people have been eating cakes flattened between two cooking plates. By the thirteenth century we began eating waffles after a craftsman had the idea to create honeycombed plate.

The Belgian waffle is thicker than the traditional American waffle, because it uses yeast rather than baking powder and soda. Brussels waffles became popular at the 1960 World's Fair in Brussels, when they were served by restauranteur Maurice Vermersch. His Brussels waffles were made from one of his wife's recipes. Maurice was so successful at the fair that he decided to go to the 1964 World's Fair in New York. Once in Queen's he renamed his pastry the Belgian waffle.

I was inspired by an article in The Daily Gullet, by Matthew Amster-Burton, titled "Desperate Measures: Waffles, Breakfast With the King." Like Matthew, I always forget that I would like to have waffles in the morning, actually make that my entire family. Light, crisp and filled with syrup, they are a soul satisfying way to start the say. So I took Matthew's advice and started up a batch of gluten free banana nut yeast waffles.

I couldn't wait to start cooking when I woke up. Armed with a hot cup of tea, I warmed up the waffle iron and gathered my kitchen tools. The aroma was so enticing, I quickly had company in the kitchen. Our Shetland sheepdog, came in and laid on my feet while I was cooking. This batch of waffles turned out beautifully. I served them with either warm maple syrup or Agave Coconut Cream. Either way, the waffles were delicious.
Recipes

Banana Nut Waffles

1 cup brown rice flour
1/2 cup chestnut flour
1/2 cup arrowroot starch
1/2 cup sweet rice flour
1 tsp Plantago seeds (psyllium seeds)*
1/4 tsp salt
1 package dry active yeast
1 cup water (110 to 115 deg Fahrenheit)
1 cup lite coconut milk
4 Tb butter, melted
4 Tb coconut oil, melted
2 eggs, lightly beaten
3 Tb agave syrup
2 mashed bananas
1/2 cup chopped pecans

Agave Coconut Cream

1/4 cup coconut milk
1 Tb agave syrup

Waffle Instructions

1. Pour the yeast into the warm water and set aside to proof for ten minutes.

2. In a large bowl, dump in the flours, plantago seeds and salt then stir. Then pour in the coconut milk, yeast and water, butter, coconut oil, eggs and agave syrup. Stir the mixture together.

3. Cover the batter and set aside in a warm location for about one hour, if you want to use the batter right away. If you want to use the batter the next day, cover the batter and place in the refrigerator. The next morning allow the batter to come to room temperature before using.

4. Preheat your waffle maker and cook according to the manufacturer's instructions. Makes 6 waffles.

Agave Coconut Cream Instructions

1. Pour the coconut cream into a small bowl. Whisk until the cream is slightly fluffy.

2. Dump in the agave syrup and whisk. Serve with Banana Nut Waffles.


What did my family think of the waffles? They were a hit. Everyone of us thought they were great. My children didn't care for the agave coconut cream on their waffle, they preferred the maple syrup. My husband and I enjoyed the coconut cream on the waffles. This recipe is a keeper.

* Note: I purchased my Plantago Seeds (Psyllium seeds) from Native Seeds/SEARCH.

Sourdough Oat Waffles - Gluten Free

I have a gluten free sourdough starter sitting in my refrigerator and it likes to be fed about once a week. Since it was feeding time and my new Villaware waffle iron arrived, it was time to start baking. I wanted to have a more robust style of waffle with grains in it, so I chose to use gluten free oat flour and rolled oats.* The waffles turned out fluffy and delicious, with a hint of sourdough flavor.

The process of making sourdough starter and the sourdough waffle batter will take some time. Try making your starter several days before you want waffles. Then put together the waffle starter the night before you want to make them.

Waffles, pancakes, and crepes can all be part of the Bread Baking Bonanza for World Bread Day and National Celiac Awareness Month. Follow the link to find out how to participate and bake along with us.

Sourdough Starter Recipe

Equipment Needed: Plastic or Wooden Spoons and Glass, Plastic or Wooden Bowl

1 cup water
1 1/2 cup brown rice flour*
2 packets RiZE yeast or other gluten free yeast

1. In a medium sized glass, plastic or wooden bowl, pour in the water and heat it until it is between 110 & 115 degrees Fahrenheit.

2. Dump in the yeast and brown rice flour, then using a plastic or wooden spoon stir until the ingredients are combined together.

3. Cover and place in a warm location for 1 1/2 to 3 hours. If you don't have a warm location, preheat your oven for about 5 to 10 minutes or until it is slightly warm, but not warm enough to cook. Then place your starter in the oven to rise.

4. When the starter is ready to use and you remove some for your recipe, it will need to be fed. To feed it, pour in 3/4 cup of water and 1 cup of brown rice flour.

Now you are ready to make the sourdough oat waffles recipe and have a starter that will make other wonderful gluten free sourdough breads.

Sourdough Oat Waffles Recipe

Equipment Needed: Plastic or Wooden Spoon; Plastic, Glass or Wooden Bowl

1 cup Sourdough Starter
1 cup lite coconut milk
1/2 cup oat flour**
1/2 cup sweet rice flour
1/4 cup arrowroot starch
1/4 cup rolled oats**
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 Tb agave syrup

1. In a medium sized bowl, dump in the sourdough starter, coconut milk and 1/2 cup oat flour. Stir together and then cover.

2. Put in a warm place to ferment for 8 to 24 hours. The longer this batter has a chance to sit the stronger the sourdough flavor will become.

3. When you are ready to cook the waffles, add the next seven ingredients. Stir to combine and then allow it to sit for a few minutes.

4. Preheat the waffle iron, when it is ready pour in the recommended amount of waffle batter for your type of waffle iron. Spread the batter to the edges and cook until a golden brown color.

5. Remove the waffle from the iron. Serve with your choice toppings. Makes 4 Belgian waffles.

What did my family think of the sourdough waffles? Everyone thought they were great, especially when served with warm maple syrup.

Notes:
*You can use other gluten free flours to make your starter and other flours to feed it. If you are allergic to rice or you do not have permission to eat oats, feel free to substitute another gluten free flour.

** If you have your doctor's okay to consume oats, you can find certified gluten free oats at: Bob's Red Mill, Cream Hill Estates, Gifts of Nature, Glutenfree.com, Glutenfreemall.com, and Glutenfreeoats.com.