Savory G-Free Waffles- for breadcrumbs & panini
Savory G-Free Waffles Recipe
1 cup sorghum flour
1/4 cup teff flour or GF millet flour
1/4 cup Bob's Red Mill gluten-free corn meal
1/2 cup potato starch
1/4 cup tapioca starch
1 teaspoon sea salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons xanthan gum
1 tablespoon dried Italian herbs
1/2 teaspoon garlic powder
1 teaspoon minced onion
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water
1/4 cup light olive oil
Enough fresh water to thin the batter- about 1 1/2 cups
Prepare your waffle iron.
Mix the rice flour, cornmeal, potato starch, tapioca flour, sea salt, baking soda, baking powder and xanthan gum. Add the herbs, garlic and onion; stir together.
Mix up the egg replacer; add it to the dry ingredients, along with the oil; stir a bit and start adding water a little at a time to create a pancake/waffle style batter. The batter needs to be pourable, but not too thin.
Spoon the batter onto the waffle iron and spread it a bit; close and cook according to your waffle iron manufacturer's instruction, until the waffles are golden and crispy.
Cool on a wire rack- they will get even crispier as they cool.
Makes about 8 large waffles.
Use the waffles for fabulous gluten-free bread crumbs, or make panini-style grilled sandwiches.
- I know there is a temptation to use non-dairy milk instead of water in a recipe like this, but honestly? The alternative milk makes a softer (sometimes gummy) waffle.
- If you prefer a softer waffle for sandwiches, adding some plain non-dairy milk might just do the trick.
- The amount of herbs, garlic and minced onion is a moderate to light amount. If you want to kick up the flavor, add more. If you like spicy, add some red pepper flakes!
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Recipes that feature these waffles zapped as bread crumbs:
Vegan Garden Loaf with Maple Apricot Glaze
Karina's Maple-Apricot Glazed Meatloaf