September 13, 2010

 

Multi-Grain Waffles

multigrain waffle with syrup 2
I really enjoy modifying recipes.  I mean, sometimes it’s nice to follow a trusted recipe and not think about changing anything, but if you have the creative energy, making a few changes is more fun.  And once you are used to gluten-free recipes, you learn that certain changes really aren’t that risky.

I have my group of trusted flours I like to work with regularly:  sorghum, millet, brown rice, buckwheat, tapioca starch, and potato starch.  Within that group I have learned that I can mix and match trying different whole grains and different amounts of starch.  You might want to do the same thing for this month’s pancake or waffle challenge.

For this recipe I took my favorite Belgian waffle recipe and decided to add buckwheat.  Gina at Gluten-Free Gourmand was my inspiration for that.  I then decided to omit the brown rice flour, include millet, and reduce the amount of potato starch a little.  I also used almond milk to make this dairy free.

The results:  The waffles were not appealing in color.  One son exclaimed, “What did you do to the waffles?!”  However, as another son said after we started eating, “Well, they still taste good.”  You can’t really tell from these pictures, but they turned out very pale and rather grey. However, that son who wanted to know what I did to them was a couple days later asking if he could have one from the freezer.  And so, these might not be the best option for serving company, but if you don’t mind the color, you’ll definitely enjoy eating them.

multigrain waffle on plate
Gluten-Free Multi-Grain Belgian Waffles
Instructions
Combine the dry ingredients in a large bowl. In a medium sized bowl combine the milk, oil and eggs.  Add the wet ingredients to the dry ingredients and whisk together. Batter can be slightly lumpy. Let the batter sit for about 5 minutes while you preheat your waffle iron.  Pour onto a hot waffle maker.

multigrain waffle batter

My waffle iron makes the large Belgian waffles, and I cooked them 5 minutes.

multigrain waffles in iron

Remove and top with syrup, fruit, and/or whipped cream. A topping I recently discovered and enjoy is raw coconut nectar.  It is a low glycemic, dark syrup that does not taste like coconut.  In fact, I think it has a milk molasses flavor.

View Printable Recipe

What is your favorite waffle topping?


This recipe is linked to Slightly Indulgent Tuesdays where you will find many other great and mostly gluten-free recipes.

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Comments:
YUM! I don't have a waffle maker. However, I visited my older sister this weekend, who does! She made the best GF waffles!
 
I am eager to try the recipe. I also appreciate knowing that you like raw coconut nectar. I had no idea it did not taste like coconut. I will definitely give it a try. Is there a brand that you prefer?

Thank you so much.
 
Great job on the adaptation. They look delicious and I'd be a guest at your breakfast table anytime!
 
Sue ~ I'm on my first bottle so I haven't tried other brands. What I have is Coconut Secret.
 
Linda, we are on the same page! I just posted a pumpkin waffle recipe! I love playing with recipes to up the health content and meet our dietary needs!
Your waffles look wonderful! Will have to give them a try! ;)
 
That's why I love gluten-free baking...you can play around with different types and ratios of flour, depending on what you're going for: decadent, healthy, whole-grain, etc.
 
I am stopping by from Amy's Blog.
We love waffles, we will have to try these.
 
I bet the buckwheat made the color look funny. But the flavor? I love buckwheat, so yes! And raw coconut nectar? I need to find that.
 
You can add a punch of color to your waffles - and drive your boys crazy - by adding some pureed beets or beet juice. They'll turn out wonderfully pink. :-D
 
I think the waffles look great! You're right it is nice to play with different ingredients and see what happens.
 
They do look wonderful in the photos, Linda! I think I remember the greyish hue from using buckwheat before. I was going to suggest adding some carrot juice or pumpkin to make them prettier. But, really if everyone eats them and enjoys them, that's all that matters. :-)

BTW, I thought it was interesting that you don't spread your batter all the way across the surface. Does everyone do that except me? Easy separation for sure.

Shirley
 
Ooooooh,...Linda!

Your multi grain Gf waffles look awesome & mighty tasty too!

Yummmmmmm,...!!!
 
We love waffles!! I need to get a normal waffle maker. The only one I have is a Belgian waffle maker. I'm sure that your yummy recipe would work, though. Thanks for linking up to Slightly Indulgent Tuesday!
 
Is this thick enough to use for pancakes? My husband really doesn't like waffles.
 
Barb ~ I haven't made these real recently, but I think they are a little thin for pancakes. You could always try making the recipe with less milk and add more if needed. I would try it with 2 to 2 1/2 cups milk.
 

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