Friday night we made waffles for dinner. It was that kind of day, and week. The mere fact we survived to make it home on Friday night meant we deserved waffles. You know what I mean, you’ve been there.
I’m still avoiding eggs, because I haven’t managed to string three reaction-free days together. So I decided we should make our waffles without eggs. Which meant no “glue” to hold the batter together. I can’t do egg replacer, because it contains potato starch. I can’t do ground flax seeds, another popular replacement for eggs in baking, because I react to flax.
Bananas to the rescue!
Here’s the recipe. The photo is still on David’s camera, and he’s busy right now, so I’ll post it later.
Egg-Free Banana Waffles
based on a recipe from the Gluten Intolerance Group
2 cups all purpose gluten free flour
2 tsp xanthan gum
2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1 banana, mashed into oblivion
1/2 cup oil (don’t skimp on this)
1 1/3 cup milk
additional milk or water, if necessary
Combine flour, xanthan gum, sugar, baking powder, and salt. Add the pulverized banana, oil, and milk. Mix just until smooth. You may need extra liquid. The batter will be thicker than normal for waffles, but shouldn’t be thick like bread dough.
Pour the batter into a preheated, oil-sprayed waffle iron. Cook according to waffle iron directions. You will probably need to re-oil the waffle iron halfway though cooking, since these tend to stick.
These can be made dairy free, if you like.