It’s a Good Friday evening and up until a few minutes ago, it was indeed a good one. Unfortunately a few short fuses have resulted in me throwing in the kitchen towel and taking refuge in the study. Needless to say I think I will be afforded a quiet moment to get this blog post up tonight, not that I really have much to report. I’m still madly planning out our Tokyo vacation and ensuring all T’s are crossed before we leave. At my age, I don’t get too excited about things in the same way small children do about Christmas, but this trip is doing the trick :)
Foodwise, I’m still eating gluten free which I must admit has been pretty good. I don’t get that horrid tightness in the belly after a meal which I’m now inclined to believe is indeed a gluten related issue. It was never a huge problem in my life but it is nice not to feel bloated. We’ll see what happens in Tokyo though after a long wheat-free hiatus. I think it’ll be very hard to resist the breads and cakes awaiting me there.
I was hoping this post would be about my gluten free Hot Cross Buns (I seem to do yearly bun posts) but unfortunately they were plain awful. They were somewhat palatable straight out of the oven but decidedly revolting once cool. While you can make delicious cakes, biscuits, tarts and muffins without wheat flour, you really do need gluten to make a decent bread product. I’ll probably end up baking a regular batch for Sunday morning but here’s last year’s offering: Salted Caramel Hot Cros Buns.
In lieu of buns, I offer a post on gluten free waffles. I was somewhat worried that waffles wouldn’t turn out terribly well without wheat flour too but I was pleasantly proven wrong. I adore waffles so when I had a chance to by a waffle maker cheaply at Myer the other day, I shelled out the cash, pronto. The waffle maker came with recipes for various waffles but the gluten free version was pretty uninspiring. I therefore just followed the basic one for crispy waffles, substituting gluten free plain flour and baking powder for the self-raising flour.
These waffles just smell amazing and best of all, they freeze very well and just need a quick moment in the toaster on its lowest setting to get them crispy again. They were very, very nice with a lashing of Mondo’s Nougat Creme for an indulgent afternoon tea snack. I’m looking forward to making some savoury waffles too for something different to have at lunch time instead of bread.
- 2 eggs, separated
- 1 tbsp sugar (I used 1 tbsp of agave syrup, about 30g)
- ¾ cup milk (about 190g)
- ½ cup water (125g)
- 1 tsp vanilla
- ¼ tsp salt
- 300g gluten free flour
- 1 tsp baking powder
- 2 tbsp cornflour (about 30g)
- 80g melted butter (I used half butter, half Nuttlex)
- Place egg whites in the TMX bowl IF your preferred method of beating egg whites is with the TMX (Butterfly, Speed 4, 50C for 3 minutes). I personally use a hand mixer as I don't like to leave the egg whites to get flat. If you work fast, it won't matter :)
- Remove egg whites from TMX bowl (no need to rinse) and set aside.
- Place egg yolk and sugar in TMX bowl and beat together on Speed 3 for 10 seconds.
- Add milk and water to bowl and mix again on Speed 3 for 10 seconds.
- Add vanilla, salt, flour, cornflour, baking powder and butter and combine well on Speed 3 for 20 seconds until batter is smooth.
- Add egg white to bowl and give two short bursts on Turbo to combine.
- Make waffles as per instructions given with your waffle maker or use a waffle iron.
- Serve immediately or place in air tight container to freeze.