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.