Gluten-free waffles

Gluten-free waffles

Gluten-free waffles

I’m afraid I’ve been very slack at updating my blog. The truth is I have experimented with several gluten-free waffle recipes, one of which was wonderful – but because I didn’t make notes, I can’t remember which one it was now :(!

The last recipe I tried was from the book Gluten-Free Baking with The Culinary Institute of America. This recipe uses ‘Flour Blend #5’ which of all the flour blends in the book, is the one with the highest protein content. As you can read in my earlier notes, I modified the flour mix slightly too. If my inference is correct, this could be the reason for these waffles having a rather bread-like texture. I personally prefer my waffles more crisp, so perhaps I should experiment with using different flour blends with this same recipe.

This recipe also uses additional whisked egg whites to add more lift to the batter (just as my grandmother’s waffle recipe does). Actually I haven’t noticed a huge difference between waffle recipes that used the extra egg whites and those that don’t (although others swear that whipped egg whites are critical). Since I’m lazy and would also prefer not to use up four eggs on one batch of waffles, I’d probably choose another recipe as my basic waffle staple.

One thing I do like about this recipe is that it’s not as oily as the first waffle recipe I tried. Overall, it’s quite a good recipe.

1 1/3 cups (7.7 oz) Flour Blend #5: rice, tapioca, soy flours – see here.
1/2 Tbs baking powder
1/2 tsp salt [omitted]
1/2 cup (4 oz) sugar [omitted]
2 eggs
1/4 cup (2 oz.) butter, melted
3/4 cup (6 oz.) milk
2 egg whites

1. Mix together dry ingredients.
2. Mix together wet ingredients separately.
3. Pour wet ingredients into dry and mix thoroughly.
4. Whip egg whites to medium peaks.
5. Temper egg whites by adding one-third of batter to egg whites and mixing gently.
6. Fold tempered whites into remaining batter.
7. Bake in oiled waffle iron.

Related posts:
A waffles novice
Four-grain waffles

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Sorghum scones (gluten-free)

Happy Lunar New Year and wishing everyone good health (isn’t that the most important thing?) in the Year of the Ox ^_^!

Here is quick bread recipe from The Best-Ever Wheat and Gluten Free Baking Book but a change from my usual muffins.

Sorghum is grain commonly used in South Asian, where it is known as jowar (see my page on gluten-free flours in Indian cooking). Prior to my interest in gluten-free flours, I had only heard of sorghum in the context of the Zhang Yimou movie “Red Sorghum” 高梁, starring Gong Li, which takes place around a distillery for sorghum liquor.

These scones have a hard, crisp shell, perhaps reminiscent of rock buns, quite different from English scones. Unlike cake-like muffins which can be heated up in a microwave, wrapped in a paper towel, these scones need to be reheated in an oven bring out the crisp texture of the crust.

Gluten-free sorghum scones

Gluten-free sorghum scones

I made some tweaks to the recipe in the book to omit cumin, salt and sugar. Below are the ingredients I used.

DRY INGREDIENTS

1 1/2 cups (175g) sorghum flour
1/ 2 cup (60g) tapioca flour
1/2 cup (80g) brown rice flour
1 1/2 tsp cream of tartar
1/2 tsp baking soda
1 tsp xantham or guar gum
1/2 cup raisins

WET INGREDIENTS

4 Tbs (55g) butter
2 eggs, lightly beaten
1/2 cup (160g) plain yoghurt or 1/2 cup (120ml) milk

1) Preheat oven to 230°C.
2) Mix dry ingredients.
3) Beat the butter with hand mixer as if creaming (the original recipe involves creaming butter and 30g sugar).
4) Add beaten eggs and yoghurt to butter.
5) Add dry mixture to wet mixture and stir until just combined.
6) Stir in raisins.
7) Spoon the dough into large mounds onto a greased baking sheet, as I did. Alternatively, pat into a large round to be cut into wedges after baking.
8) Bake for 12 to 15 mins. Be careful they don’t burn. You might want to turn down the oven temperature halfway through or cover the scones with tin foil.

Verdict: Super! Tastes great, nice texture, easy to make. Delicious plain or with butter or cream and jam.

Gluten-free muffins with bean, rice & tapioca flours

Muffin with chickpea, rice and tapioca flours
This recipe is from The Best-Ever Wheat and Gluten Free Baking Book and like the other recipes from this book I’ve used, it turned out excellently. The book credits the recipe to the Bob’s Red Mill website by Carol Fenster, of which this is an adaptation. It’s actually a recipe for Blueberry Muffins but I didn’t have blueberries so I adapted it with the dried fruits in my fridge — sultanas and cranberries.

If you’ve read my posting on Gluten-free, yeast-free bean bread or my improved recipe for gluten-free, yeast-free bean bread, you’ll notice this flour mix also uses chickpea (garbanzo) bean flour and tapioca flour, although the other flours and proportions are different. An additional ingredient here is the gelatin powder, which I purchased in Phoon Huat. Like the bean bread recipe, this uses the muffin method (explained here).

And the results of this recipe are actually much better than the earlier bean bread ones! There’s only very minimal sinking of the muffin tops after baking, and the inner texture has more even rising, with no centre that is denser than the outer sections.

A highly recommended basic recipe.

DRY INGREDIENTS

1 cup (140g) chickpea (garbanzo) bean flour and/or fava bean flour [I used all chickpea flour from the Indian grocery store]
1/2 cup (110g) rice flour
1/2 cup (80g) tapioca flour
2 tsp flaxseed meal
1 tsp unflavoured gelatin powder
2 tsp xantham gum
2 1/2 tsp baking powder
1/2 cup (100g) sugar or 170g honey [omitted]
1 tsp sea salt [omitted]

WET INGREDIENTS
1 cup (235ml) milk – rice, soy, nut or dairy milk
1/2 cup (55g) butter, softened [I used coconut oil instead as too lazy to melt the butter]
3 eggs
1 tsp vanilla extract
1 cup mixed dried fruit [original recipe calls for 1 Tbs grated lemon peel and 1 cup blueberries]

1) Mix dry ingredients together.
2) Whisk together wet ingredients.
3) Combine wet & dry ingredients. Stir till just mixed, be careful not to overmix.
4) Fold in fruit.
5) Bake in preheated oven at 200°C for 25 mins.