[In the redwoods, Armstrong Woods.]
2014 has been one of those that has passed by in a blur of long-haul flights, a flurry of naturally gluten-free flours, many moments of extreme joy learning how to be a parent, much homesickness, and attempting to adapt to a new culture (just in time to pack up and move yet again but that’s another story to be delved into later) — in short, another year in the life. We’re currently in northern California soaking up sun and rain both, loads of good family time, all the delicious espressos we can stand, and feeling nostalgic as always for our previous life here in the golden state.
Christmas is so soon and for once my small gifts have been wrapped well in advance, the packages mailed, the cards addressed and stamped. There are still some flourless cookies to bake – a project hopefully for this afternoon to be indulged in with Emily and strong cups of tea – but my persimmon cake rests happily on the counter and I’ve been trying to cut small slices to make it last as long as possible. DW made oat flour-wild blueberry pancakes the other morning and I’ve been thinking about waffles, specifically gluten-free waffles. I don’t think I’ll have a chance to make them before Christmas but I wanted to share the recipe here in case you’re still thinking about what to make for your holiday breakfast or brunch spread. Wishing you the happiest and most peaceful of holidays and a gentle slide into the new year ~ xo
[print_this](Gluten-free) Yeasted Waffles
These are my favorite waffles, adapted from Marion Cunningham’s classic recipe to be gluten-free. The combination of oat flour and rice flours results in a wholesome, slightly nutty waffle that’s crisp and delicious. I’ve found that gluten-free waffles need a bit more cooking time and should be cooked on your waffle iron’s highest setting so keep that in mind. I served our batch with pears sauteed in a little butter and maple syrup. An 1/8 teaspoon each of ground cinnamon and ginger would add a festive and appreciated touch. To make vegan, use melted margarine or coconut oil in place of the butter, and substitute two flax eggs for the eggs. As always, if you need not keep gluten-free, you may use all purpose flour (or 1/2 all purpose/1/2 whole wheat pastry flour for the gluten-free flours.)
Makes about 8.
1/2 cup warm water
1 package dry yeast
2 cups whole milk, warmed
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon sugar
1 cup (gluten-free) oat flour
1/2 cup brown rice flour
1/2 cup white rice flour
2 large eggs
1/4 teaspoon baking soda
1 teaspoon vanilla
Choose a large mixing bowl because the batter will double in bulk as it rises. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Whisk in the milk, butter, salt, sugar, and flours and beat until smooth. Cover the bowl with plastic wrap and let stand overnight in the refrigerator.
Preheat the waffle iron on its highest setting. Just before cooking the waffles, beat the eggs and baking soda into the batter. (The batter will be thin.) Pour 1/2 cup batter into the waffle iron. Bake until waffles are crisp and golden brown. Extra batter will keep for several days in the refrigerator.