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Breathing a little easier
We are out of Hurricane Ike’s cone of probability. Yay! We’re still keeping a close eye on the Weather Channel, but we are a lot more relaxed today than we were yesterday.
To celebrate, we made waffles this morning. Okay, that’s a lie. We didn’t make waffles to celebrate. We made waffles because we love waffles!
Waffles are one of those things that as a child, we only had for special occaisions, because they were too difficult. Difficult? Honestly, I don’t understand that one at all. A little time consuming, maybe, but I’ve never thought of waffles as difficult. In fact, we make waffles about every other weekend (we alternate with pancakes). David, the non-cook of the family, usually makes them. He definitely agrees that waffles are not particularly difficult.
I also want to put forward a radical notion: you don’t need a mix to make great waffles. Oh yes, I have used mixes, a long, long time ago (in a galaxy far, far away). But it takes approximately 2 minutes longer to whip up waffle batter from scratch than it does to follow the recipe on a mix. And you have so much more control over the process.
Others are into waffles lately, too. Ellen at I Am Gluten Free recently wrote about her waffle recipe. It’s rich and hearty and can easily convert to vegan. It’s also her own recipe creation.
Me, I’m lazy. I’m happy to let others do the work of testing recipes. I really like this recipe at the Gluten Intolerance Group’s Recipe Exchange. It was one of the first gluten-free bread-like recipes I tried, and I go back to it over and over. Try it with a little fresh ground nutmeg added to the batter.
I’m also partial to the following recipe. I found it in an old “write your own” recipe book. I’m not sure where it is originally from, but I do know that it’s really good. And it converted beautifully to gluten-free.
3 cups gluten-free flour blend
5 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
4 large eggs
2 1/4 cup milk
1 1/2 tsp vanilla
2/3 cup oil
Sift flour, baking powder, salt and sugar together in a large bowl. Put eggs in a small bowl and whisk until light and fluffy. Add milk and vanilla to eggs and whisk together. Add oil to other liquids, then add to dry ingredients. Stir or whisk until just blended. Add more milk if necessary to get the right batter consistency. Bake on a preheated waffle iron.
Makes 12 7″ round waffles.