Gluten Free Waffles
250g gluten free flour ( Doves self raising)
1 teaspoon xanthan gum
50 g sugar or 30g xylitol
1 1/2 teaspoons baking powder
1/2 teaspoon salt
13 fl. oz. almond, bonsoy or coconut milk, at room temperature
7 tablespoons vegetable oil – I use coconut
4 eggs, separated
1 Preheat and prepare your waffle iron according to the manufacturer’s directions.
2 In a large bowl, place the flour, xanthan gum, sugar, baking powder, baking soda and salt, and whisk to combine well. Place the milk, oil and egg yolks in a separate small bowl or measuring cup and whisk to combine well. Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix to combine well. The mixture will be relatively thick.
3 In a separate bowl with a hand mixer or in the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites into soft peaks. Fold the beaten egg whites gently into the large bowl of batter until only a few white streaks remain.
4 Spoon about 3/4 to 1 cup of batter into your prepared waffle iron (more or less depending upon the size and shape of your iron), and spread the batter into an even layer, stopping about 1/4 inch from the edge of the iron. Close the lid and cook until steam stop escaping from the waffle iron, between 4 and 5 minutes, depending again upon the capacity of your waffle iron. Remove the waffle from the iron and serve immediately. Repeat with the remaining batter.
Blueberries(frozen works just as well this time of year) whizzed in a blender to form a “coulis”
Organic double cream whisked or coconut milk can stored in fridge for 24 hours forms a thick cream too for dairy free.