It’s been a while. It’s 2020 now. Nightmares have become reality. But you’re here for food not a running commentary on the current status of society.
I’m now living a gluten-free lifestyle so yay to learning how to make almost everything I love again! It actually is pretty fun most of time. There’s a bit of a learning curve to this and I’m hoping I can help y’all enjoy things you used to. Being vegan can be a challenge, but start throwing food allergies into the mix and things can get frustrating quickly.
I used to make seitan everything but obviously that isn’t an option so I have been working on meat analogues and hope to share some creations soon. For today’s brunch, I had chicken and waffles sans animals and wheat. The chicken is just breaded tofu. You can use cauliflower wings or just have some yummy waffles! Either way, let’s focus on those waffles. If you’re already into gluten-free baking, you should have everything necessary on hand. I’m sure a premade flour blend will work, but I’m not a fan of them so I just customize each recipe the way I see fit.
1/2 cup + 2 tablespoons rice flour
1/2 cup + 2 tablespoons oat flour
2 tablespoons corn starch
2 tablespoons potato starch
2 teaspoons xanthan gum
2 teaspoons baking powder
2 teaspoons flax meal
2 tablespoons sugar (add more if you like them sweeter)
Dash of salt
1 to 1 1/4 cups of plant milk
2 teaspoons vanilla
2 teaspoons apple cider vinegar
1 tablespoon neutral oil
Combine all the dry ingredients and mix well. Combine all the wet ingredients and add to the dry. I do this in a giant measuring cup. Mix really well to get the xanthan gum going. You want it to be quite thick, thicker than cake batter but not a dough.
Heat up your waffle iron while the batter rests. Mine is non-stick so I don’t have to prepare it, but you can add some oil to the hot iron right before adding the batter if you prefer.
Drop a very generous 1/3 cup of batter into each section of your waffle iron and cook for several minutes longer than you would expect. I wait until steam stops coming out of the sides and they’re golden. Waffle irons vary so check on them after about 6-7 minutes. Mine cooked for 10-12.
You can make a double batch and freeze them for quick weekday breakfasts. Just pop them into the air fryer or toaster directly from the freezer and heat until warm and toasty.