Allergy friendly egg, dairy and gluten free waffles
These gluten free waffles are so good! And I was pretty pleased when the waffle fit perfectly on my bamboo koala plate that I got from my friend Katherine over at www.milktooth.com.au! Ha ha, small joys!
No-one would suspect that they are free from everything regular waffles contain (except the baking powder and salt!). A few steps are involved but the end result is definitely worth it. They make use of aquafaba, that is the liquid your chick peas (or other beans) cook in. Yep, the liquid you would normally flush down the drain. It mimics the function of egg whites and helps give these waffles that fluffy but crunchy texture.
I’ve tried to break it down into steps. You’ll need a measuring jug for the milk, a bowl for your flour and a bowl for mixing your aquafaba (preferably you’d use a stand up mixer or an electric whisk, otherwise your arm muscles are in for a work out!). It’s also important to note that the bowl you’re whisking the aquafaba in must be squeaky clean as any fat residue will prevent the foam from forming. But don’t despair if you don’t get the stiff peaks happening, I’ve made them even when the whipping didn’t work out and they were still tasty!
Allergy friendly waffles
In one bowl/ measuring jug:
2 ¼ cups of milk of choice (cow’s/ rice/ oat/ soy/ almond)
1 Tbsp vinegar (apple cider or white)
In another bowl:
3 cups (or 360 grams) gluten free flour* (see note)
1 Tbsp baking powder
1 tsp salt
In mixer bowl:
1 tin of chick peas (you only us the liquid, save the chick peas for a hummus or curry!)
½ tsp vinegar
¼ cup sugar of choice
⅓ cup extra virgin olive oil
First, whisk the 2 ¼ cups milk and 1 Tbsp vinegar together and set aside to thicken up.
Mix the flour, baking powder, salt together in a bowl and set it aside.
1. Drain the liquid from the tin into the bowl of a stand mixer.
2. Add the 1/2 tsp vinegar.
3. Let it mix on medium at first until it stops splattering and forms a white foam.
4. Then on high speed until nice and firm, glossy and strong.
5. Pour in the ¼ cup of sugar and mix until no longer gritty.
6. Very slowly pour in the oil over the course of about a minute while the mixer is still on high speed. It should incorporate fully, with absolutely no deflation of the foam.
7. Once it’s in, let it go another 30 seconds. You should be able to form very stiff peaks
1. First, pour the milk and vinegar that you set aside in step 1 into the dry ingredients and mix until just incorporated. It will feel very thick.
2. Once the wet and dry are combined, fold in the aquafaba mixture, and whisk it quickly for a bit. It doesn’t have to be completely smooth. Set it aside for a minute or two and preheat your waffle iron. It should look bubbly and have a perfect waffle batter consistency.
3. Pour it in and cook. I use a high on our waffle iron but this will vary. They’ll be soft when you take them off but should crisp up quickly.