GF/CF Belgian Waffles

A few years ago, my sister and her kids were visiting from California. We did all the usual Seattle touristy things which was fun especially since the weather was cooperating. But what we all will never forget were the Belgian waffles we made one sunny morning for breakfast. We smothered the steaming waffles with freshly-made huckleberry compote and mounds of whipped cream. Not a lot was said at the breakfast table that morning. Not with words, anyway. Plenty of moans and sighs. What more was there to say.

My Belgian waffle recipe, which was really just the recipe that came with the waffle maker with the addition of some vanilla and cinnamon, was copied and taken back home with them.

Since then a few of us from that breakfast table have discovered that we are gluten-intolerant, dairy-intolerant or both. My sister has been asking me to develop a gluten-free Belgian waffle recipe, so here it is. Yes it is fluffy and light. Yes it is delicately crispy on the outside (until being smothered with syrup) and soft on the inside. Yes it is completely delicious. 

Yes we had this for dinner tonight. 


Gluten-Free/Dairy-Free Belgian Waffles
(adapted from a recipe that came with my not fancy Belgian waffle maker)

1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup millet flour
2 tbsp sugar
3 tsp active dry yeast
2 tsp xanthan gum
1 tsp salt
1/2 tsp baking powder 
1/2 tsp ground cinnamon
1 3/4 cups So Delicious Coconut Milk Beverage (or other non-dairy milk)
1/3 cup water
1/4 cup Earth Balance Vegan Buttery Stick (1/2 stick)
3 large eggs
1/2 tsp vanilla extract

Combine dry ingredients (sorghum flour through cinnamon) in a large bowl, whisk thoroughly to combine. Heat milk, water and "butter"  until very warm (about 120ºF; butter does not need to melt). Whisk eggs and vanilla extract in small bowl. Add milk mixture to flour mixture, stir to blend. Add eggs slowly, stirring to incorporate. Blend at slow speed with an electric mixer until all is moistened; beat one minute at medium speed. Cover bowl with plastic wrap and let rise. Either leave the covered bowl on the counter for an hour or so (depending on inside temp), until the batter has doubled in size, or cover with foil as well as plastic wrap; refrigerate several hours or overnight. 

When batter has doubled in size, make your waffles following the manufacturers instructions for your Belgian Waffle maker. 

this recipe makes five waffles in my waffle iron which is average size. If you double the recipe and leave it to rise overnight in the refrigerator, make sure you are using a very large bowl and that it is double covered with plastic wrap and foil. Otherwise, you will find a messy blowout in the morning. I know this.


GF-CF Dutch Babies

The birth of Dutch Babycakes.
I intended to make Dutch Babies this morning but they were re-born as Dutch Babycakes.

Dutch Babies are the puffy German pancakes with Seattle origins. I have been making Dutch Babies since my college days. The recipe came from my college neighbor who lived across the alley and who was in many of my art classes. We are still good friends today, and both still making Dutch Babies. Only mine are gluten-free.

Dutch Babies are so simple, so versatile, and so impressive. They puff up in the oven like popovers, then deflate a bit as they cool but still maintain nice hills and valleys in which to sprinkle lemon juice, powdered sugar, and fresh fruit. The texture is not like a pancake, not like a muffin. Kind of in-between. Kind of moistey-spongey.

Dutch Babies are usually baked in a hot skillet or pie pan in the oven. I wanted individual babies today, so I baked them in a muffin pan. Because the edges of Dutch babies puff up more than the middle and because a muffin pan has more edge proportionally than a pie pan, they puffed up in the oven leaving a little indentation in the middle. Very cute. The Babies deflated a bit while cooling and looked like little cakes with dimples. Babycakes.

Traditionally, Dutch Babies are simply sprinkled with fresh lemon juice and dusted with powdered sugar to serve. But like pancakes, they can be dressed up in so many ways. How about adding raisins and lemon zest to the batter. How about adding cooked or fresh fruit to the batter. How about a dash of cinnamon, a splash of Contreau, some orange zest, then dusted with cocoa powder instead of powdered sugar. You get the idea. Start with the basic recipe and be creative with it.

Today I splashed the Babycakes with some fresh lemon juice, dusted with powdered sugar, then topped them with raspberries, boysenberries and blueberries from my garden; picked while the babies were in the oven. Baby, these cakes are good!

Gluten/Dairy Free Dutch Babycakes 
from: giddyupglutenfree, dorothy allard 2010

heat oven to 425º

4 large eggs - room temperature
1/3 cup sorghum flour
1/3 cup potato starch
1/4 cup almond flour
1 cup So Delicious Coconut Beverage** - room temperature
2-3 tbsp Earth Balance Vegan Buttery Stick*

fresh lemon juice
powdered sugar
fresh berries

1. Whisk eggs. Whisk to blend sorghum flour, potato starch, and almond flour.

2. Add flour mixture and milk alternately to eggs, blend until batter is smooth.

3. Put a 1/4 tbsp dab of butter on the bottom of each muffin cup.  Put the muffin pan in the preheated oven. When the butter is sizzling, take the pan out and fill each cup 3/4 full with the prepared batter.

4. Bake for 18 - 20 minutes, until puffy and golden brown. Let the cakes rest for a few minutes, then take them out of the cups and onto plates. Sprinkle with fresh lemon juice, dust with powdered sugar, and serve with fresh berries. 

* If you can’t have soy products, use organic vegetable shortening instead of the Earth Balance sticks.
** use any non-dairy milk (unflavored and unsweetened) if you don't want to use coconut milk

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