The Baking Beauties » Waffles

Gluten-free Gingerbread Waffles with Pear Sauce

Jeanine Friesen — Tue, 18 Oct 2011 12:31:21 +0000

If you have been reading here for a while, you will know that I really love pancakes and waffles. Thank goodness the kids do too, they would never turn down pancakes or waffles, whether it be for breakfast, lunch or dinner.

These waffles had a great gingerbread flavour, but because of the molasses in the batter, you have to be sure to grease your waffle iron. Mine is a non-stick iron, but these still wanted to hold onto the griddle a little. So, have your spray bottle of oil ready when making these.

Although you could serve these gingerbread waffles with a cinnamon whipped cream, the pear sauce really adds a great flavour. Maybe you could still serve the cinnamon whipped cream on top of the pear sauce. Mmm…

Gluten-free Gingerbread Waffles with Pear Sauce

Author: Jeanine Friesen

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Serves: 4

Warm up with these spicy Gluten-free Gingerbread Waffles – perfect topped with a warm Pear Sauce. Be sure to oil your waffle iron, the molasses causes the waffles has a tendency to stick if you don’t.

Ingredients

Waffles:

2 cups all purpose gluten-free flour (see note)
1 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup milk
1/4 cup molasses
1/4 cup oil
2 large eggs

Pear Sauce

3 pears, peeled, cored and chopped
1/4 cup water
juice of 1/2 a lemon
1/4 cup maple syrup
2 tablespoons brandy

Instructions

Waffles:

Preheat your waffle iron.
In a large bowl, whisk together all the dry ingredients.
In a medium size bowl, whisk together all the wet ingredients.
Pour the wet ingredients over the dry ingredients and stir until blended.
Spoon into preheated waffle iron and cook according to manufacturers’ instructions. Serve topped with pear sauce.

Pear Sauce:

In a mediums saucepan, combine the pears and the water. Cook over medium-high heat, stirring occasionally, until the pears can be easily mashed with a fork.
Add the lemon juice, maple syrup and brandy. Stir well. Serve over Gingerbread Waffles.

Notes

4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.

Gluten Free Mocha Waffles

Jeanine Friesen — Wed, 14 Sep 2011 12:18:47 +0000

I know I teased some of you on the Baking Beauties Facebook page with these gluten-free Mocah Waffles a long time ago, but then I got side tracked and nearly forgot about them. I say nearly, because well, how could you forget something so delicious?

These waffles have a beautiful chocolate/coffee flavour to them, they are super easy to make, and are nice and light. What more could you want? Another cherry?

Gluten Free Mocha Waffles

Author: Jeanine Friesen

Recipe type: Brunch

Serves: 6

These unforgettable gluten-free Mocha Waffles are perfect for breakfast, brunch, or dessert. Top with ice cream, whipped cream, chocolate or caramel sauce, or your favorite toppings.

Ingredients

2 1/4 cups all purpose gluten-free flour (see Note)
1 teaspoon xanthan gum
3/4 teaspoon salt
6 tablespoons cocoa powder
1 teaspoon espresso powder
1/2 cup granulated sugar
2 large eggs
2 cups milk
1/2 cup canola oil
1 teaspoon vanilla

Instructions

In a large mixing bowl, combine all the dry ingredients. Set aside.
In a medium mixing bowl, whisk together the wet ingredients. Pour into the dry ingredients, and stir until smooth.
Pour batter into preheated waffle iron, and bake according to manufacturer’s instructions.

Notes

4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.

Gluten-Free Lemon Cornmeal Waffles with Strawberry Rhubarb Syrup

Jeanine Friesen — Fri, 05 Aug 2011 06:58:12 +0000

Today is National Waffle Day. Seriously, it is! Any day is a good day to have waffles to me though, I don’t need an excuse. Oddly enough, I also don’t think of waffles as a breakfast food, since we have them for supper more than we do for breakfast. These Gluten-free Lemon Cornmeal Waffles with Strawberry Rhubarb Syrup are special though. This waffle recipe is based on a recipe from one of my favorite celebrity chefs, Anna Olson.

For those of you that have been following along with me for a while, you will know that I competed in the Real Women of Philadelphia contest (hence all the recipes involving cream cheese the past few months). Well, although I did not win a finalist spot, I did win a “Philly Spirit Award” for the Philly Socialite. These awards were given out to gals on the forum that supported the forum, the ladies & the contest, but did not get a finalist spot. There were 3 awards given, Rising Star award that my friend Cindy received, the Production Queen that was bestowed upon my friend Heather, and the Philly Socialite, that yours truly was awarded with.

I would love to be able to tell you what the award was, but now, a month later, I still haven’t received anything. We were told that it was going to be a gift basket worth $500, put together by Kraft and Anna Olson, but beyond that we have no clue. And we wait.

By the way, in case you don’t know, Anna Olson is an amazing pastry chef. She was the spokesperson for the Real Women of Philadelphia contest. She is on Food Network Canada, where she has a show called “Fresh with Anna Olson”, but I really loved watching her on “Sugar”. She is the author of 6 cookbooks, one which was written with her husband Michael, who is also a chef. Anna shared stories and pictures from her life with us on the Real Women forums, and I have to say, my favorites were the “A Day in the Life” features, since she is currently working on another cookbook, and these ones were usually filled with video & pictures showing what goes on at her house on a photo shoot day. As a foodie, that was fun to watch. (By the way, this woman is a real woman. Her amazing dress for the finale dinner was from Winners and she took her shoes off after the dinner. So humble, gracious, fun, and real.)

The finalists, as well as some of the participates, had an awards banquet on July 6th. We could win tickets to the dinner from the forum, but travel & accommodations were not included. So, yours truly, although I really wanted to be there, followed the event via a live chat session. That was neat, but not the same. However, my friends Cathy & Cindy thought that they would record Anna Olson saying “Hi Jeanine”, and Anna went much further than that. Here is her recorded message for me. I really appreciate it, it was a busy night for her, and she still took a minute to record a message for me.

So, how does all of this tie together with Waffle Day, you may be asking yourself. Well, this waffle recipe is converted from a recipe by Anna Olson. We really, really liked these waffles, and the strawberry rhubarb syrup was amazing as well. I had made pancakes in the past that had cornmeal in them, and since we liked those, I was sure we’d like these waffles as well. We did, they were fantastic!

Thank you, Anna for all the time you gave to us, and the interest you’ve shown in our culinary adventures.

Gluten-Free Lemon Cornmeal Waffles with Strawberry Rhubarb Syrup

Author: Jeanine Friesen

Recipe type: Brunch

Serves: 4

These waffles are great topped with the syrup as listed, or even just topped with your favourite waffle toppings. Based on a recipe from Anna Olson.

Ingredients

Strawberry Rhubarb Syrup

2 cups diced fresh or frozen rhubarb
2 cups quartered fresh strawberries
1 cup granulated sugar
1/2 cup white corn syrup
1 cup water
1 vanilla bean

Gluten-Free Lemon Cornmeal Waffles

1 1/4 cup all-purpose gluten-free flour (see Note)
1/2 cup cornmeal
1 teaspoon xanthan gum
2 tablespoons sugar
1 tablespoon baking powder
2 teaspoon lemon zest
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs, separated

Instructions

Strawberry Rhubarb Syrup

Bring diced rhubarb, 1 cup of strawberries, sugar, corn syrup, water and scraped seeds from vanilla bean up to a simmer.
Gently simmer for 10 minutes until rhubarb is tender and colour is extracted. Remove from heat and strain
Stir in remaining strawberries while warm and let cool. Syrup can be prepared up to a week in advance and stored in the refrigerator.

Gluten-Free Lemon Cornmeal Waffles

Whisk flour, cornmeal, sugar, baking powder, lemon zest and salt to combine.
In a separate bowl, whisk together buttermilk, oil and egg yolks to combine. Whisk into flour mixture and stir until just blended.
Whip egg whites until they hold a soft peak when beaters are lifted and fold gently into waffle batter.
Lightly grease a preheated waffle iron and spoon about 1 1/2 cups of batter onto waffle iron (for a Belgian waffle). Close and cook until steam from the waffles dies away, about 6 minutes (depending on your iron).
Remove waffles and place on an ovenproof dish, cover, and hold in a low (250 degrees F) oven until ready to serve. Waffles are best served fresh, but if preparing in advance, let waffles cool, freeze, then warm uncovered in a 300 degree F oven for 20 minutes when ready to serve.
To assemble, top waffles with a dollop of whipped cream, and drizzle syrup over, top with quartered strawberries and dust with icing sugar.

Notes

Flour Blend: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.

Other gluten-free Waffle Recipes:

Gluten-Free Pumpkin Waffles

Gluten-free Gingerbread Waffles with Pear Sauce

Gluten-free Mocha Waffles

Gluten-free Brown Rice Waffles

The Ultimate Gluten Free Pumpkin Waffles

Jeanine Friesen — Wed, 13 Oct 2010 15:04:00 +0000

Well, I feel like I have to apologize. I still have pumpkin on the mind. Whether it be donuts, cheesecake, or chocolate sheet cake, the flavour, texture, and spices that accompany pumpkin keep calling me back. These are things I never even made before going gluten free, but am happy to create gluten-free so we can enjoy them now.

I sometimes just have an idea for a food, and figure, there must be something like that out there, so I check out the search engines to see if I can find anything that matches the vision I have in my mind. Here, I thought…I’ve seen pumpkin pancakes, but what about waffles? There must be a recipe for pumpkin waffles out there… And, there was! I actually came across a blog that is entirely dedicated to pumpkin waffles. Seriously! You can check it out here. And when I saw that they, the testers of pumpkin waffle recipes, had a recipe that they considered the Ultimate Pumpkin Waffles, I knew I had to try it! I thank them for all their hard work & dedication, in creating what is most certainly, the Ultimate Pumpkin Waffle.

The verdict? Well, my entire family, the kids included, LOVED these waffles! We topped them with some vanilla ice cream and maple flavoured syrup, and everyone just gobbled them up. Definitely a hit!

I am submitting this post to Jenn’s Gluten Free Substitutions round up . She has a great collection of gluten-free substitution ideas, that you can check out here. I can’t wait to see all the other recipes that have been developed from adaptations of adaptations, or just from accident! Thank you, Jenn Cuisine for doing this!

Ingredients:
I got about 6 large Belgian style waffles using this recipe

1/2 cup light brown sugar
6 Tbsp cornstarch
2 1/2 cups all-purpose gluten free flour blend (see note)
1/2 tsp xanthan gum
3 tsp baking powder
1 tsp salt
3 1/2 tsp cinnamon
4 tsp ginger
1/2 tsp cloves
1 tsp freshly ground nutmeg (1/2 tsp packed, ground nutmeg)
4 large eggs
2 cups whole milk (I used 1% without a problem)
2 cups pumpkin puree
1/2 cup melted, unsalted butter

Directions:

Lightly oil your waffle iron and set to desired temperature. Allow to preheat while you prepare the batter.
In a large bowl, combine the brown sugar and cornstarch. Whisk to combine. Add the remaining dry ingredients, and stir to combine.
Separate the eggs, whites into the bowl of a stand mixer (if using), and yolks into a medium size bowl.
Add the pumpkin and the milk to the egg yolks. Whisk to blend and set aside.
Beat egg whites until stiff peaks form. Set aside.
While whisking, pour melted butter into egg yolk/pumpkin/milk mixture.
Add the pumpkin mixture to the dry ingredients, mix until just combined. If they are still slightly lumpy, that is alright. That will work out when the egg whites are added.
Place half the whipped egg whites in the pumpkin mixture, and fold in. Add the remaining egg whites, and fold in until no white remains.
Scoop batter onto hot waffle iron, and cook until done. I found these took a little longer than my normal waffles, and I think that is due to the moisture that the pumpkin adds to these.

NOTE: The all-purpose gluten free flour mix that I use is from Cybele Pascal , and is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.

Source: Converted to gluten-free from a recipe at Pumpkin Waffles

Brown Rice Waffles (Gluten Free)

Jeanine Friesen — Sun, 11 May 2008 13:27:06 +0000

I was very surprised (and happy) that these waffles, made from brown rice flour, were as tasty as they were. Another keeper! These are perfect for a “breakfast in bed” for Mother’s Day!

Unfortunately, I can’t remember where I found this recipe. If anyone knows, please let me know, as I’d like to give credit to the website I found this one.

Ingredients:

2 cups brown rice flour
1 cup buttermilk or sour milk (milk and vinegar)
2 Tbsp oil
1 tsp. vanilla extract (or your favorite; maple, almond or walnut)
1 tsp salt
1 Tbsp. sugar

Mix the above. Add some water if too thick or too dry. Then add:

2 eggs
1 tsp. baking powder
1/2 tsp. baking soda

Directions:

Mix well. Let batter sit for 1/2 hour. Preheat waffle iron. Oil it well and as often as needed while making the waffles. Make waffles following iron manufacturer’s instructions.