Learn to make some delicious gluten free waffles perfect for any kind of morning! This waffle recipe uses almond flour and coconut flour
Short on time? Still want a healthy and tasty breakfast to start your day? Look no further, all you need is 10 minutes and some basic kitchen ingredients!
In this video, Frances Largeman-Roth shows you how to make gluten free waffles perfect for any kind of morning. Your dry ingredients for this waffle recipe are going to be corn flour, brown sugar, sorghum flour, almond flour, coconut flour, baking powder, sea salt, and xanthan gum. And your wet ingredients will be some light buttermilk, vegetable oil, egg yolks and egg whites.
The first step is to start whipping up two egg whites - you're going to whip them into stiff peaks. Next, you're going to mix in your dry ingredients. First one cup of corn flour, 1/4 cup each of sorghum flour, almond flour, and coconut flour, the mix of salt, baking powder, and xantham gum, which is always needed in gluten free baking to hold everything together. Then, you're going to put together the wet ingredients: 1 3/4 cups of buttermilk at room temperature, a little bit of vegetable oil, two egg yolks, and some light brown sugar. Once you have the wet and dry ingredients ready, you're going to mix them together and then see if the egg whites are ready. When the egg whites are whipped to stiff peaks, you're going to add it to your batter to make them nice and fluffy. Once they're completely incorporated into the batter, you're ready to start cooking!
Before you start putting in your batter, spray your waffle iron with some cooking spray so they don't stick. Cook them until brown and ready, and enjoy these crunchy waffles with some always necessary maple syrup!
- 1 cup corn flour
- ¼ cup coconut flour
- ¼ cup almond flour
- ¼ cup sorghum flour
- 1 tbsp baking powder
- ¼ tsp xanthan gum
- ¼ tsp sea salt
- 2 tbsp light brown sugar, packed
- 2 large eggs, whites separated
- 2 tbsp vegetable oil
- 1 ¾ cups light buttermilk
- 2 tbsp melted unsalted butter
Whip the egg white to a stiff peak. In a mixing bowl thoroughly combine your dry ingredients (corn flour, sorghum flour, almond flour, coconut flour, salt, baking powder, xanthan gum) In a separate bowl whisk the yolks, sugar, light brown sugar, vegetable oil and buttermilk. Pour the buttermilk mixture into the dry ingredients and fold in the egg whites. Spray your waffle pan with cooking spray and drizzle in a touch of melted butter. Cook until crisp & golden.
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Frances Largeman-Roth is a nutritionist and cookbook author in New York City.
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Welcome to Gluten-Free Tasty.
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I'm Frances Largeman-Roth, and
today we are making buttermilk waffles.
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And these things are amazing.
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So let's get started.
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We have two egg whites that I'm
gonna start whipping in our mixer.
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We're gonna whip them into stiff peaks.
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Get it on medium, and then we're
gonna mix in our dry ingredients.
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I have a cup of corn flour, and
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then a quarter cup each of sorghum flour,
almond flour, and coconut flour.
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We have some salt,
baking powder and xanthan gum.
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And of course in gluten free baking,
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you really need that xanthan gum
to hold everything together.
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[SOUND] And now we're gonna put
together our wet ingredients.
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I have one and three quarter cups
of buttermilk at room temperature.
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A little bit of vegetable oil.
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Two egg yolks, and some light brown sugar.
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I've got my buttermilk mixture whisked.
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I have my dry ingredients.
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We're gonna add the wet to our dry, and
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then we're gonna see if
these egg whites are ready.
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[SOUND] Our egg whites are now
whipped to stiff peaks.
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And, we're gonna add them in.
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And they're gonna add a lot of volume to
our batter, make it very nice and fluffy.
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So you just want to fold them in.
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You'd wanna smash them down,
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cuz you've already done all that
work to get them to be so fluffy.
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We have the egg whites nicely folded in,
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completely incorporated into our batter.
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Now it's ready to cook.
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My waffle iron is fired up, and
I'm ready to make these waffles.
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Okay, so I've sprayed it with some
cooking spray, so we don't stick.
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And so you're gonna spoon it in.
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And then just press down a wee bit.
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Like a big spoonful.
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So let's close our iron.
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And we're gonna wait until
the green light comes on.
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Oh, so nice.
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You have to have your maple syrup.
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A little crunchy on the outside,
nice and soft and fluffy on the inside.
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Very good, very satisfying.
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For HealthiNation, I'm Frances
Largeman-Roth, and I'll see you next time.
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