Gluten free waffles

[killing_rose]

I keep having to hit my chatlogs to figure out how I make waffles, so here's the recipe I use:

• 4 tablespoons melted butter
• 1/4 cup coconut flour
• 6 eggs
• 4 tablespoons warm honey
• 1/4 tsp salt

Directions:

Preheat waffle iron (I always use the 2nd setting out of 5), grease generously with olive oil from the misto.

Whip 6 eggs in Kitchenaid. Add rest of ingredients. Mix all ingredients until smooth.

Pour batter onto waffle iron, and using the 1/4 cup, drop the batter to evenly distribute over the iron. Cook about 2 minutes, or until golden brown. (I have no brain; I wait until it goes green from red.) Repeat with the remaining batter.

I make about 5 waffles or so from this recipe. I also occasionally mix chocolate chips in for whichever ones of us want it.

Comments

[monanotlisa]

Thank you! How does coconut flour handle; is the taste similar? I grow so tired of the cardboard-box flavor of the various gf pizzas I've tried here in Berkeley...

[killing_rose]

If the water/liquid ratio is borked, whatever you're making is going to be drier than the Sahara. Because coconut flour (don't buy Bob's Red Mill; the grind or drying process or something is odd and it tastes AWFUL; I use Let's Do Organic, it's a green bag) is the dried hull, it's incredibly thirsty.

I've had the two best successes with waffles and dumplings; Paleo Comfort Food (Paelo Home cooking; I'll hit google after I post: ETA: http://paleocomfortfoods.com/) had a lot of recipes that I actually could get to work easily for coconut/almond flours. There was an easy chocolate chip cookie recipe I made a couple times that didn't suck, but due to dryness, wanted dunked in milk.

If you can find Domata Living Flour, it subs pretty closely one for one and gets used in my house pretty much any time we don't want to fuck with chemistry. I thiiiink my housemate posted one of the bread recipes we use regularly to this comm in November; it's a bit more on "flour blending" than we prefer, but tasty.

I've got a flourless brownie recipe I use that I can post--it wants potato starch, though I'm planning on seeing if I can sub cornstarch sometime before the end of this month.

And if you google low carb/cheese crust/flourless pizza crust, you should turn up the pizza crust my house uses. You might have figured this out, but I mostly loathe boxes (Sunflower Farms is good and my exception to the rule) and rarely have the brain for gluten free chemistry experiments so we do a lot of flourless recipes.

If I can remember after work, I'll try to find some of the recipes we use. I'm at year 4 of gluten free and year 5 of serious spoon issues.

These waffles are mostly protein, and very light/springy, which is why they get made on a regular basis. Also, takes almost no spoons.

[cinco]

Thanks, this sounds great--maybe I will even buy a waffle iron in order to make them! ...er, or if not, do you think the batter would work for pancakes?

[killing_rose]

No idea. We've never tried. My roommate is suggesting that it would, but it'd be a heftier pancake, and you'd want to whip the eggs a lot.

I picked up our waffle iron on sale for 6 bucks, and as my household was muttering the other day, lords, but it's a useful 6 bucks.