I really enjoy modifying recipes. I mean, sometimes it’s nice to follow a trusted recipe and not think about changing anything, but if you have the creative energy, making a few changes is more fun. And once you are used to gluten-free recipes, you learn that certain changes really aren’t that risky.
I have my group of trusted flours I like to work with regularly: sorghum, millet, brown rice, buckwheat, tapioca starch, and potato starch. Within that group I have learned that I can mix and match trying different whole grains and different amounts of starch. You might want to do the same thing for this month’s pancake or waffle challenge.
For this recipe I took my favorite Belgian waffle recipe and decided to add buckwheat. Gina at Gluten-Free Gourmand was my inspiration for that. I then decided to omit the brown rice flour, include millet, and reduce the amount of potato starch a little. I also used almond milk to make this dairy free.
The results: The waffles were not appealing in color. One son exclaimed, “What did you do to the waffles?!” However, as another son said after we started eating, “Well, they still taste good.” You can’t really tell from these pictures, but they turned out very pale and rather grey. However, that son who wanted to know what I did to them was a couple days later asking if he could have one from the freezer. And so, these might not be the best option for serving company, but if you don’t mind the color, you’ll definitely enjoy eating them.
A topping I recently discovered and enjoy is raw coconut nectar. It is a low glycemic, dark syrup that does not taste like coconut. In fact, I think it has a mild molasses flavor.
- 1 cup sorghum flour
- ½ cup buckwheat flour
- ¾ cup millet flour
- ¾ cup potato starch
- ½ cup tapioca starch
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon xanthan gum
- 3 cups almond milk, regular or sour milk
- ½ cup oil
- 4 eggs
- Combine the flours, starches, baking powder, baking soda, salt, sugar, and xanthan gum in a large bowl.
- In a medium sized bowl combine the milk, oil and eggs.
- Add the wet ingredients to the dry ingredients and whisk together. Batter can be slightly lumpy. Let the batter sit for about 5 minutes while you preheat your waffle iron.
- Pour onto a hot waffle maker. My waffle iron makes the large Belgian waffles, and I cooked them 5 minutes.
- Remove and top with syrup, fruit, and/or whipped cream.
This recipe makes about 16 large Belgian waffles. You can cut the recipe in half or use the leftovers for another meal or snack. I haven’t tried it yet, but I’m sure you could freeze them too.
This recipe is linked to Slightly Indulgent Tuesdays where you will find many other great and mostly gluten-free recipes.