Waffles

Chef

Barbara Kafka

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Cookbook

The Intolerant Gourmet: Glorious Food Without Gluten and Lactose

Published by Artisan

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Waffles

This image courtesy of Johnny Miller

These are so good that my husband ate the entire batch covered in maple syrup while I was out of the kitchen fixing my computer. They are light and elegant and could equally well serve as a dessert if topped with raspberry sauce or chocolate sauce. If your friends love these, make double or triple the dry ingredients and store until you’re ready to make a batch. It is true that the variety of flours may be new; but today most of them are available at markets, and in health-food stores or on the web.

CostModerate

Easy

Make Ahead RecipeYes

Recipe CourseMain Course

Dietary ConsiderationGluten-free, Halal, Kosher, Peanut Free, Soy Free, Vegetarian

MealBreakfast, Brunch

Taste and TextureCrisp, Light, Sweet

Type of DishBread, Quickbreads

Ingredients

¼ cup tapioca flour
½ cup garbanzo bean (chickpea) flour
½ cup potato starch
¾ cup white rice flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups coconut milk
2 eggs
½ cup plus 1 tablespoon safflower oil

Instructions

Turn a waffle iron to high.
Mix the dry ingredients in a medium bowl. In another bowl, whisk the coconut milk, eggs, and 3/8 cup of the oil together. Then whisk the wet ingredients into the flour mixture until well combined.
Evenly brush both the top and bottom of the hot waffle iron with 1 to 2 teaspoons of remaining oil. Pour ½ cup batter for each waffle (the iron we used makes two waffles at a time; if yours is much smaller, use 1/3 cup batter) and close the waffle iron. Cook for 5 to 6 minutes, or until the waffles are crisp and golden brown (the waffles are crisper when less oil is used to grease the waffle iron).