Showing posts with label gluten-free waffles. Show all posts
Showing posts with label gluten-free waffles. Show all posts

Wednesday, December 21, 2016

Easy Belgian waffles for Christmas morning + gluten-free from author @DarylWoodGerber



Easy for Christmas morning!


I love Christmas morning. It means the kids are coming over and we'll open presents and there will be darling chatter and smiling faces. Sparky will be wired beyond belief. The tree lights will be "lit" all day long. We'll watch a couple of Christmas themed movies. My favorite is It's a Wonderful Life. I never fail to cry. And I do believe angels get their wings when a bell chimes. I do!

So I can't wait.

Plus we're going to have two of my favorite meals. After present opening, I serve brunch. Scrambled eggs, reheated ham (from the Honeybaked ham the night before), fresh fruit, lots of coffee cakes (pre-made this week), and waffles. Yep, hot off the iron.  Dinner involves a ribbed roast with all the trimmings.

But back to breakfast...

I make gluten-free Belgian waffles. They turn out great because they don't need the "rise" that regular breads and cakes need. Enjoy these delicious goodies with fresh maple syrup or a host of other toppings - noted below.  

(Note: you can use gluten-free flour mix, if you want, instead of my specific mixture.  I like the flavor of sorghum. And for those who wish to make these using regular flour, just omit the xanthan gum!)


PS  These are good any other time of the year, too, they just happen to be a tradition for me. My grandmother always served waffles for our Christmas brunch, too. Old habits die hard.

Gluten-free Belgian Waffles

Ingredients:

1 ¾ cup milk
2 extra-large eggs
1 teaspoon vanilla
1 cup sorghum flour
1 cup sweet white rice flour
¼ cup white sugar
1 teaspoon cinnamon
1 teaspoon xanthan gum
2 teaspoons baking powder
*Oil or nonstick spray that is gluten-free

Directions:

In a large bowl, mix the milk, eggs, and vanilla. Add in the dry ingredients and blend with a mixer on high until incorporated.


Heat your griddle. Brush with oil or spray with nonstick spray that is gluten-free (most are nowadays).

When it’s ready, pour 1/2 - 3/4 cup mixture per waffle. I use a Belgian waffle iron that makes “two” waffles using 1/2 cup per side.  I use my measuring cups to make the pour so it's even.

Cook until a warm golden brown. Serve warm.



Topping suggestions:
butter and real maple syrup
powdered sugar and jam
strawberries and whipped cream

 Yum!

Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

*
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