Buckwheat waffles - Gluten-free
Gluten-free, dairy-free Buckwheat Waffles adapted from Buckwheat-Flaxseed Blueberry Pancakes*
1/4 cup Buckwheat flour
1/2 cup ground flaxseeds
1/2 cup Red Mill Gluten-free All-purpose flour
2 tsp. backing powder
1 tsp. baking soda
3/4 tsp. xanthan gum
1/4 tsp. sea-salt
2 TBS. raw agave
3 organic, free-range or vegetarian eggs separated
2 TBS. coconut oil
1 1/4 to 1 1/2 cups almond milk soured with
1 1/4 to 1 1/2 TBS. lemon juice
1/2 cup +/- fresh or frozen blueberries
These gluten-free, dairy-free buckwheat waffles are scrumptious. I've made some more healthy substitutions from the original recipe plus folding in the eggwhites adds air, lightness and helps subsitute for the missing gluten (as does the xanthan gum).
But if you really don't like buckwheat, try my spongy "scratch" gluten-free pancakes and waffles.
In a hurry? Pamela's Pancake mix is delicious and I used it for years until I adjusted my scratch recipe to make gluten-free waffles and pancakes.
1. Pour milk into a small bowl. Add lemon juice to sour the milk.
(It will sour while you mix the rest of the ingredients)
2. Using 2 bowls, separate the egg whites from the yokes. Beat whites on high until soft peaks form.
3. Sift or beat dry ingredients together in large bowl.
4. Add yokes and coconut oil to sour almond milk.
5. Blend wet ingredients into dry until thoroughly mixed, but don't over-mix.
6. Add blueberries. Mix gently.
7. Fold in egg whites - some white should be visible.
Bake in hot waffle iron or pancake skillet on medium
Garnish with strawberries. Serve with Candida Diet Center Sugar-free Fruit Syrup or a dollop of almond or coconut yogurt (or whipped coconut milk).
Suitable for Step 2 (depending on toppings) or
Step 3 of the Candida Diet.
YUM! So good - so healthy!
Plus you'll think you've been out to eat!
Having trouble figuring out what you can eat out on a gluten-free diet? No problem. Check out "Eating Out Gluten Free.
*Delicious Living magazine, May 2014: Gluten-free menus