The thought of using gluten-free flour can be intimidating especially
when you see all the types of flours available out there. What to use? Well it
depends on your taste. The reason I got into making my own gluten-free foods is
because the products out there use the same flavorless, unpalatable and boring “all
purpose” gluten-free flour mix that results in a weird texture. The same cheap mix
of tapioca, rice flour, potato starch and xanthum gum. Not only does this mix result
in everything tasting the same, but it tastes nothing like the real thing.
After
a year and a half of trying every over-priced gluten-free product, I decided to
try making my own. I began researching different flours and I found this site tealightfullyyours
really helpful in getting me started. For
my recipes, I usually like taking regular recipes and tweaking it.
This waffle recipe is based off of Martha Stewart's Buttermilk Waffles and after a bit of experimenting I have created the tastiest gluten-free waffle.
One of the flours that I really enjoy is buckwheat flour because of its strong earthy taste. It should be cut with a neutral flour like sorghum flour or brown rice flour. Buckwheat flour is also a bit dense so it’s important to sift it. The flavor of coconut really brings out the sweetness and compliments buckwheat really well. After planning to make waffles, we decided we should pair it with fried chicken and collards greens with bacon.
Coconut Buckwheat Waffles
Ingredients
4 tablespoons (1/2
stick) melted unsalted butter, plus more for waffle iron
4 tablespoons coconut oil
2 ½ cups Sifted Gluten-free flour mix (see Below)
1/4 cup packed
light-brown sugar or maple syrup ( I like doing 50/50)
1 teaspoon baking
soda
1 1/2 teaspoons
baking powder
1/2 teaspoon salt
3 large eggs,
separated, room temperature
2 cups buttermilk,
room temperature
1 teaspoon pure
vanilla extract
1 teaspoon of coconut extract
Directions
1. Grease waffle iron with a small amount of melted butter, and heat. In a large bowl (I like using parchment paper because it's a little easier), sift together the flour, sugar, baking soda, baking powder, and salt.
2. In a separate bowl, whisk together egg yolks, buttermilk, melted butter, melted coconut oil coconut and vanilla extract.
3. Pour dry mix into wet mix and combine.
4. In a medium bowl, beat egg whites until stiff but not dry.
5. Fold whites into batter. Let the batter for 5 minutes. (This helps the batter thicken up a little)
6. Ladle about 1/3 cup batter (this depends on the size of your waffle iron. You may need more or less) into each section of the waffle grid; spread batter almost to the edges. Close lid, and bake 3 to 5 minutes, until no steam emerges from waffle iron.
7. Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200 degrees, while using remaining batter.
Gluten-Free Waffle Flour Mix
Makes 3 cups
1 cup Buckwheat flour
½ Sorghum flour
½ Millet flour
½ Potato starch
½ Tapioca starch
Combine flours. Mix thoroughly and sift.
Steve DeSilva's Fried Chicken and Collards
What better to compliment waffles, but fried chicken and collards with bacon? It is called gluten free bacon after-all.
Something he discovered at the store.
Fried Chicken
3 cups buttermilk
1 Tablespoon Howard's onion juice (substitute 1 Tblsp. dry onion powder)
3 pounds boneless chicken breast cut into strips
1/3 cup Buckwheat flour
1/3 cup millet
1/3 cup gluten free all purpose
¼ almond flour
3 Tablespoons of Lawry’s seasoned salt
Directions
1. Combine buttermilk, onion juice and chicken into a dish and
refrigerate for 4 hours.
2. Combine the rest of the dry ingredients in a wide dish and set aside.
3. Take chicken out ½ hour before frying.
4. Preheat oven to 325˚
5. Heat frying oil 350˚
6. Dredge chicken in flour mixture and carefully drop into oil.
7. Cook for about 4-5 minutes.
8. Remove and place on wired wracks.
9. Finish in the oven for 10 minutes.
Collard Greens
½ pound of bacon (cut into ½ inch pieces)
2 pounds of collards (washed and cut into 1 inch ribbons)
2 Tbsps. butter
3 Cloves Garlic chopped
Red pepper to taste
1 Tbsps. of onion juice
1 cup low sodium chicken broth
Directions
1. Sautéed bacon pieces until cooked but not crispy. Remove
bacon and drain fat.
2. Melt butter and sautéed garlic for a minute then add the
onion juice, pepper flakes,bacon
and collards. Cook until wilted.
3. Add chicken broth and boil for 15 minutes.
