People go crazy, the weather goes crazy: floods, war, Corona. And that’s when I sometimes doubt my blog. Is that what the world needs right now? Gluten-free recipes? But that´s what I can do. I continue to do my thing in this /my way. It’s my job and I do it well.
People who can’t tolerate gluten shouldn’t have to look to dry pastries and colorless rice noodles. A variety of colorful, moist and quick recipes are possible. And even vegan versions are possible. So i am able to give some people ideas and inspiration.
I baked these waffles on a totally rainy Monday. Although it is August, the autumn seems to arrive. Flipflops only now and then, socks and sneakers come back into use. In addition, the night before someone had tried to steal my beloved cargo bike.
Since I always use 2 thick locks, he didn’t make it. But he destroyed my bike to a total loss. I was really devastated. A real waffle Monday.
These waffles really turned out insanely good. I’ve baked some before (these ) but now I’ve discovered tapioca flour. This makes the waffles even more moist and fluffy inside, but crispy on the outside.
I bake vegan waffles, with plant milk and vegan margarine but you can also replace that and use “real” milk and butter. In addition, we had sour cherries. But they also taste great with powdered sugar. It’s best to eat the waffles right after baking. Otherwise store them airtight and reheat the waffles in the toaster the next day.
gluten free waffles
- waffle iron
- 100 g rice flour
- 100 g almonds ground
- 80 g tapioca starch alternatively potoato or corn
- 1 tbsp cream of tatar baking powder
- 1 pinch of salt
- 1 tsp psyllium husk powder
- 80 g coconut blossom sugar altern. birch sugar or raw cane sugar
- 80 g vegetable margarine/butter soft alternatively butter
- 130 g apple pulp sugarfree
- 250 ml gluten free plant milk alternatively milk
- cherry compote or powdered sugar
- Mix the dry ingredients together. Stir in liquid ingredients evenly to form a smooth dough. Allow to swell for 10 minutes. Heat the waffle iron. Pour approx. 2 tbsp. of batter per waffle into the greased waffle iron. Bake for about 4–5 minutes until golden brown, remove carefully and let cool on a cooling rack. Serve plain or with cherry compote or powdered sugar