Almost-basic-TED waffles recipe

[Anonymous]

I adjusted a recipe for waffles (found at http://www.bobsredmill.com/recipe/detail.php?rid=750) and have thoroughly enjoyed having a ‘bread’ these past few days.

If you are on basic TED and can have rice, potato, rice milk, xanthan or guar gum, baking powder, baking soda, sugar, salt, and oil, you should give these waffles a try. If you can’t do potato or you can’t do rice, you could try other flours and starches – tapioca, amaranth, arrowroot, sorgum, etc.

I’ve been playing around with various rice/potato/amaranth flour mixs and have definitely found it much better to use a combination of flours than just one flour. Based on advice from a Celiac baking forum, I make a batch of about 3 cups of various flours as my “all-purpose flour” and then pull from that bin the specific amount that the recipe calls for. Here’s what I used for my 3-cup bin of “AP flour” for these waffles:
1 cup white rice flour
1 cup sweet rice flour (I finally found this at an Asian grocer)
1/3 cup potato flour
2/3 cup potato starch

NOTE: I also tried making the waffles with an AP flour mix of:
2/3 cup white rice flour
2/3 cup sweet rice flour
2/3 cup brown rice flour
2/3 cup potato starch
1/3 c amaranth flour
but I found that this combination was too strong tasting for me. It was probably due to the brown rice flour and the amaranth flour. So I tried the combination above and liked the flavor of the waffles better.

Almost-basic-TED Waffles Recipe

• 1-1/2 cup All Purpose Flour mix (see above)
• about 2 teaspoons xanthan gum (I’ve been advised to use 1-1/2 teaspoons per cup of flour in my baking since I’m not using any of the normal proteins – gluten, egg, or milk. The xanthan gum really helps to keep the baked goods intact!)
• 1 Tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg (or substitute*)
• 1-1/2 cup milk (I used rice milk)
• 1 Tablespoon oil

1. Blend all ingredients in blender or whisk vigorously in bowl until thoroughly blended. Let batter sit for five minutes.

2. While batter rests, preheat waffle iron according to manufacturer’s directions. (Adjust temperature setting after cooking first waffle.)

3. Lightly oil hot waffle iron, if necessary. Pour 1/4 of batter (or manufacturer’s recommended amount) onto heated waffle iron. Close and bake until steaming stops and waffle is deeply browned, about 4-6 minutes. Repeat with remaining batter. Makes 4 waffles, 8 inches each, depending on waffle iron size. Serves 4 (1 waffle per serving).

*I used the Ener-G egg replacer for these waffles but I’ve also tried using other egg substitutes. Here’s a great link for info on what you can use in place of eggs. http://www.dummies.com/WileyCDA/DummiesArticle/id-1081.html

Toppings

I put some Smart Balance Light margarine on the waffles and then a bit of brown sugar. Once the margarine and the sugar melted, it was a bit like syrup. (I don’t happen to have any syrup in the house at the moment, plus I haven’t trialed it so I went with this as an option I know is OK.)

I also put a bit of apple butter on them and that was good, too.

Dianne2007-4-3 16:46:19

[Anonymous]

The original recipe calls for just 1/2 cup milk but that was super thick – like dough that you would roll out, not batter you can pour or spoon into a waffle iron. I kept adding rice milk until it seemed the right consistency and it took 1-1/2 cups. I looked at other waffle recipes and all called for equal or almost equal amounts of flour and milk.

However, I contacted Bob’s Red Mills and they said the recipe is from a cookbook and that they’ve never had any comments about it before. So, give it a try for yourself.

Dianne2007-4-3 16:46:50

[Anonymous]

Hi Dianne,

I was just wondering what the Celiac forum is, or what the link is. We’ve just trialed gluten this fall and it did not go well. I’m realizing that I need to expand my repretoire of foods as this is looking more long term. I just bought Bette Hagman’s Gluten Free Gourmet Bakes Bread and Gluten Free Gourmet Cooks Fast and Healthy. But I have to admit, I’ve only used mixes for breads, etc. and it’s all very intimidating!! Any advice or links would be great. Are you still on the gluten free diet? How is your child doing?

[Anonymous]

Anne, Sorry I didn’t see this message right away. I know what it is like to post a message and then get no answer! Sorry.

Here is a link to the Celiac forum: http://www.glutenfreeforum.com/index.php?act=idx

There is a recipe and baking section that has been helpful to me. It has been a while ago now, but I posted a couple of questions about “help me figure out what I did wrong with this recipe” pleas, and got some helpful advice. (For ex, I learned that without milk, egg, or gluten, you pretty much have to use xanthan gum otherwise you get crumbs!)

Andrew is still quite limited in his diet, but I’ve increased mine to include most foods except dairy, soy, gluten, peanut/tree nuts, and as a precaution, I’m avoiding all legumes. We had added turkey to his diet (which he loved) but now have taken it back out. He got an “intolerance rash” in early August and it took us a while to realize “hey, he is reacting to something”. Then it took nearly two months to re-eliminate the new things that had been added to his diet and mine. When we removed the turkey from his, the rash lessened dramatically. Unfortunately, it hasn’t fully cleared yet so we’re still trying to figure out what else might be bothering him.

I make him a “flat bread” out of potato starch, sorghum flour, apple juice, oil, and Ener-G egg replacer. He seems to like it now and again. He’s in a really picky phase (bad for a toddler who only has a small choice of foods).

I’ve been loving Gluten-Free Pantry’s Muffin and Scone mix for pancakes and mini-muffins. I use Enjoy Life chocolate chips in both. I also am addicted to Pamela’s chocolate chunk cookies. It is hard finding prepared foods that are GF, milk free, nut free, and soy free. Thankfully, I don’t have to look for egg free also. (By the way, all of Enjoy Life products are free of the top8 allergens plus gluten. The chocolate snack bars are an “acceptable” grab-and-go snack – the only one I’ve found that I can have.)

We just took Andrew to a new ped-GI and (thankfully!) he didn’t question any of our existing reflux meds or MSPI food challenges. He is concerned about Andrew’s distended “budda belly” and his pain in passing gas. He said Andrew is retaining stool and his belly is filled with gas. So, he wants us to start him on Miralax to see if that helps him fully eliminate the stool. That, in turn, might help with the distended belly and painful gas issues.

Hope this helps.

Dianne

[hellbennt]

Hi Anne!!! Hi Dianne!

Here are some links I’ve ‘collected:’

http://www.celiac.com/index.html
http://www.csaceliacs.org/
http://www.calgaryceliac.com/

And some yummy gluten free blogs!

http://glutenfreegirl.blogspot.com/
http://glutenfreegoddess.blogspot.com/

[Author]

Posts