Have I mentioned that my daughter and I are on a gluten-free trial diet? It’s been two weeks so far. We’ve managed to collect a few good recipes for things like muffins, waffles, and cookies.
When my youngest sister arrived back in town this week after a two month absence, we decided a celebration breakfast was in order: gluten-free buckwheat waffles with peaches, blueberries and whipped cream, and bacon on the side. The waffles were every bit as good as they look! (And if you don’t have to go gluten-free, you might still enjoy these waffles by making them with all-purpose flour instead of the gluten-free baking mix.)
1 cup gluten-free pastry flour (I used Bob’s Red Mill flour mix)
1/2 cup buckwheat flour
1/2 cup brown rice flour
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. xanthum gum (if your flour mix doesn’t already have it included)
1/4 cup sugar
2 eggs, separated
pinch of cream of tartar
2 cups milk
5 Tbsp. butter, melted
Mix flours, baking powder, salt, baking soda, xanthum gum and sugar in a large bowl.
Beat the egg whites and cream of tartar until stiff in a separate bowl. You will know when they are ready when the eggs stick to the bottom of the bowl when tilted. At this point, stop beating the eggs immediately — you don’t want the egg whites to be dry.
In a medium bowl, whisk the egg yolks, milk, and melted butter. Add the wet ingredients to the dry ingredients and mix until combined. Pour 1/4 of the fluffy egg whites into the batter and gently fold them in with a rubber spatula, then fold the rest of the egg whites into the batter as well. You can stop folding when only a tiny amount of the egg whites is still distinguishable.
Pour 1/2 to 1 cup of the batter into a heated, greased waffle iron and cook until amount of steam coming out of the iron is decreased significantly. Repeat until batter is used. Serve waffles right off the iron or put them in a 250F oven to keep them warm.