GLUTEN FREE WAFFLE, PANCAKE or CREPE RECIPE
GLUTEN FREE WAFFLE, PANCAKE or CREPE, FODMAP friendly, Gut friendly. Super EASY, quick and convenient: made night before. Crispy on the outside, and soft fluffy inside.
Servings: 8 servings
Equipment
- 1 waffle maker electric or stove top
- crepe or pancake pan stove top or electric
- 1 hand WHISK or mixer or Thermomix or Magimix or Kitchen Aid or Blender hand whisk is sufficient
Ingredients
DRY INGREDIENTS - WHISK
- 165 gram Wild Sourdough 1:1 All Purpose Baking Flour Gluten Free will not work with other GF flour
- 2 tsp Gluten Free Baking Powder (8grams) double acting (
- 1/4 tsp fine sea salt
WET INGREDIENTS
- 205 grams FULL FAT MILK or MYLK Lactose free is fine or plant based MYLK
- 80 grams Butter or plant based butter FULL FAT
- 1/2-1 tsp vanilla bean paste optional
- 120 grams eggs (without shell) approximately 2 large or 3 small 110-130g is fine, room temperature preferred
Instructions
INSTRUCTIONS by HAND or Thermomix:
Notes
* Whisk dry – Place the flour, baking powder and salt in the mixing bowl. Whisk like mad by hand or Blend speed 6, 30sec. Unload on a baking paper for TM
* Add milk & butter to the microwave friendly (glass) bowl, and put in microwave in 30sec burst until butter is melted.
* or TM 50C warm function, until butter melted
* Once butter melted, and cool slightly to a warm temperature, then
* Add WHISKED DRY mix
* Add eggs, one by one
* Whisk like mad to combine (you can't make the mixture tough because there is no gluten)
* TM: blend on speed 6, 30sec scrape sides then repeat a couple of times
The batter should be pourable but thick
* Rest for at least one hour or refrigerate overnight. I find 2-4hours is my sweet spot
* Preheat a waffle maker according to your waffle maker instructions.
* I still add butter in the non stick one for flavour but it is optional and not necessary in a non stick waffle maker.
* Use a ladle OR a squeeze bottle with a thick nozzle to pour batter about 3/4 full or it will leak out the sides!
* Cook until golden brown to get that caramel burnt butter flavour.
TO SERVE: I am sure you don't need to tell you how to serve this ... I like mine savoury with more salty cultured butter and salt flakes or well ... a sharp cheddar
*FREEZE option: once cooled you can freeze in a close container, thaw then preheat at 160C oven for 10-15mins
Notes:
- Resting – Waffle mixture can be used is immediately, but resting the mixture for 2+ hours makes the gluten free "flour" absorb the liquid and develop the flavour, so you will get a fluffier waffle
- For convenience so you can prepare the mixture the night before and real magic, overnight resting will develop depth of flavour – surprise everyone and wake up to the delicious scent of fresh waffles!
- I have tested many electric waffle maker, Kmart one is fine but I super love my ceramic coated (so NO PFOA) Breville Waffle Maker I purchased from Amazon Germany - I have no idea why I couldn't find this model locally (Australia)
- FREEZE: Freshly made waffles are the best but you can fridge them for up to 3 days or I prefer freezing them, then thaw them (or not) and put them in my toaster or oven.
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