The traditional recipe for waffles includes milk and wheat flour, but some people are allergic to both products. This does not mean that they have to give up waffles, on the contrary – all they need to do is modify the basic recipe a little. We suggest how to do it.
Waffles can be associated primarily with vacations. They evoke the memory of summer days spent at the seaside, but they will work well as a dry dish or dessert all year round. Depending on the toppings, we can eat them sweet or salty. People who are allergic to lactose should replace cow’s milk with plant-based drinks. We can choose from oat, rice, almond or coconut drink. Gluten-free people, on the other hand, must give up wheat flour. They can use corn, rice, millet, buckwheat or amaranth flour.
Classic recipe for gluten-free and lactose-free waffles
Ingredients:
- rice flour – 130 g,
- millet flour or corn flour – 50 g,
- potato starch – 30 g,
- gluten-free baking powder or baking soda – 1 level teaspoon,
- vegetable beverage or water – 250 ml,
- eggs – 2 pcs,
- alternatively: 2 teaspoons of sugar and 2 teaspoons of vanilla sugar (in the dry version a pinch of salt and pepper),
- coconut oil – 40 g plus to grease the waffle iron.
Method of making:
- Melt the coconut oil in a small pot over low heat and set aside.
- Pour the flours and starches into a bowl, add the baking powder or baking soda, sugar or salt if desired, and pepper and mix.
- Separate the whites from the yolks. Whip the egg whites to a stiff foam.
- Add vegetable beverage or water, melted coconut oil and egg yolks to the dry ingredients. Mix until the ingredients are combined. Finally, gently and slowly add the whipped egg white foam.
- Grease a preheated waffle iron with coconut oil. Fry the waffles for a few minutes, until browned.
- Serve with your favorite toppings. For example, sweet with fruit and powdered sugar, or in the dry version with arugula, a fried egg and avocado.
Coconut waffles
Ingredients:
- rice flour – 130 g,
- corn flour – 50 g,
- potato flour – 30 g,
- diluted coconut milk – 1/4 cup of coconut milk from a carton and 1/2 cup of water,
- eggs – 2 pcs,
- sugar (can be coconut) – 2 tbsp,
- baking powder or baking soda – 1 and 1/3 teaspoons,
- coconut oil – 40 g,
- pinch of salt.
To serve:
- cooled coconut milk – 1 can,
- any sugar – 1 tsp,
- vanilla essence – 1 teaspoon,
- maple syrup or honey,
- strawberries, blueberries or other seasonal fruits.
Method of making:
- Melt the coconut oil.
- In a bowl, mix flours with baking powder or baking soda and sugar.
- Separate the egg yolks from the whites. Whisk the egg whites until stiff with the addition of salt.
- Add the yolks to the dry ingredients and pour in the diluted coconut milk and melted oil. Mix thoroughly.
- Add the whipped egg white foam and mix gently.
- Fry the waffles in a heated and oiled waffle iron. In the meantime, we can prepare coconut cream.
- We turn the cooled can of coconut milk upside down and only open it. There will be coconut water on top, which we need to pour off (we can use it for smoothies). We remove the solid part of the coconut milk from the can and put it into a bowl.
- We add one tablespoon of sugar, vanilla and beat with a mixer like cream until stiff and fluffy.
- Put the finished cream on the baked waffles. Sprinkle with your favorite fruit and top with honey or maple syrup.
main photo: pixabay.com/JillWellington
