6/01/2015

vegan AND gluten-free waffles

Yum

It feels like summer. It's only June 1st, I know, but it's felt like summer since May 1st, really. These eighty-degree days feel confusing, but comforting, in a way. Winter is a officially over, and I have the sweat stains to prove it.


Not that we're here to discuss my self-diagnosed hyperhidrosis. NO, we're here to talk about waffles! That are, yes, still vegan but, surprise, also gluten-free! Not an easy task, I have to tell you, to defeat two dietary restrictions at once. When you go for broke, a lot of times you can end up sacrificing something kind of crucial, like texture or, worse, taste. This recipe lacks neither! In fact these waffles are the lightest and crispiest of the bunch, at least among the bunch that have come out of our kitchen. They've got a nice neutral flavor, as in not too sweet, making them the perfect vehicle for any variety of toppings: jams, maple syrup, nuts or even all of the above. They're also the ideal way to enjoy the season's first strawberries. It's like having shortcake for breakfast.


For this recipe, you will need:

1 1/2 cups brown rice flour
1/4 cup organic cornstarch
1/4 cup gluten-free oat flour (Bob's Red Mill makes a good option here)*
1 teaspoon arrowroot
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
1/4 cup coconut oil
2 cups almond milk, unsweetened

*Oat flour is not naturally gluten-free, so definitely look for an option that has no gluten. That, or substitute another favorite gluten-free flour option.



Begin by preheating your waffle iron to the desired setting. I like my waffles pretty crisp, so I tend to crank up the heat. In a large bowl, whisk together your brown rice flour, oat flour, cornstarch, arrowroot, baking powder, salt and sugar. Form a small well in the center of your dry ingredients and pour your oil and milk into the center of the well. Whisk together until your batter is uniform. It's going to be pretty thin at this point, so allow it to sit for about 10 minutes in order to thicken up.


Cook according to your waffle iron's specifications. The only tip I can offer you is to grease the iron generously, as I found these to be a little stickier than other waffles. After the first time or two, I got the hang of it. Colin proclaimed these to taste slightly like Cheerios, the fully credit for which goes to the oat flour. They've got a great lightness with just a hint of sweetness and yet still retain that fluffy interior that you expect from a traditional waffle. Definitely one to keep for lazy weekends ahead.



Going for less gluten?