Belgian waffles are delicious, substantial and make for a special breakfast treat. We usually only ate them on vacation because I never owned a waffle iron, but my daughter recently bought one on sale and immediately worked on a gluten-free recipe for her family.
The first waffles she made were from a carob waffle recipe and while I thought they were exceptional -- they were light and fluffy and the recipe from The Allergy Self-Help Book was a good one, I must admit I really don't care for chocolate or carob waffles, muffins or pancakes of any kind. I am a bit surprised by that but I like my chocolate in candy, cakes and desserts. I don't even care for chocolate muffins. Even I think that is weird!
So, she altered the Buckwheat Carob recipe, leaving out the carob, adjusting a few other ingredients and they were quite a treat. They were nice and crisp on the outside and fluffy soft on the inside, which was perfect! I must admit she did a great job.
One good thing about Waffles is that they can be frozen and then toasted when you need them. The only problem we have had with these waffles so far is that we haven't had any leftovers to freeze.
My daughter's recipe:
2-1/2 cups white (or lite) buckwheat flour
2 tablespoons tapioca or arrowroot flour
2 teaspoons baking soda
1-1/2 teaspoons cream of tartar
1/2 teaspoons salt
1/2 teaspoons stevia powder (optional)
2-2/3 cups hemp milk (I used unsweetened) or other milk substitute or water
1/4 cups canola or other oil
1-1/2 teaspoons vanilla extract
Heat your waffle iron. Mix together the dry ingredients. Whisk in the remaining wet ingredients until just mixed. Mixture will be thin. Poor one cup of batter into your waffle iron and heat according to the manufacturer's instructions.
Remove and serve immediately. Makes 4 to 5 waffles. Make an extra batch for freezing and place on a wire rack so that the bottoms don't get soft. Pop in your toaster and they are almost as good as when you first made them!