To make “John’s Waffles,” you’ll need:
• 1 cup Alison’s flour (See the recipe in the column.)
• 1 cup buckwheat flour
• 2/3 cup dry milk
• 1 tablespoon aluminum-free baking powder
• 1 teaspoon sea salt
• 2 tablespoons sugar or sugar substitute
• 2 eggs (separated into yolks and whites)
• 2 ½ cups water
• ¾ cup oil
• 2 teaspoons vanilla
Beat the egg whites until stiff. (Egg yolks will be used in the batter.) Set aside. Mix all of the dry ingredients. Slowly add the oil while mixing. Then slowly add 2 cups of the water, while mixing. Then begin adding the last 1/2 cup of water until you reach the desired thickness of the batter. Add the egg yolks and vanilla. Lastly, using a whisk or mixer on slow, add the egg whites. Leave lumps of egg whites for a lighter waffle.
— Recipe contributed by Peggy Bodine-Reese, of Meeker
This week’s column features two gluten-free recipes from Peggy Bodine Reese, a Ph.D. who has lived in Meeker for the past 20 years.
Now in her 80s, Peggy said that she is interested in a lot of different things, one of which is a gluten-free diet.
She was on such a diet from age 10 to her teenage years, and has recently returned to eating gluten-free recipes because of health issues. Peggy works out of her home, too.
Just what she does and how she got there will have to wait until a future column. Otherwise, I won’t have room to put her recipes in this one.
Peggy has graciously volunteered to provide gluten-free recipes and other valuable information that I’ll feature about once a month. If any of you have recipes for other special diets, such as sugar-free, please call or write to me and I’ll feature them, too. (By the way, does anyone know of a sugar-free substitute for brown sugar?)
To make “Alison’s Gluten-Free Flour Mix,” you will need the following ingredients: 4 cups brown rice flour, 4 cups tapioca flour, 2 cups potato starch (not potato flour) and 2 cups arrowroot flour. Peggy said that some of these ingredients can be found at a grocery store. Others can be ordered (in small amounts) from natural food, supplement or vitamin stores.
Combine all of the ingredients and store in a half-gallon glass jar with a good seal.
“Alison’s Gluten-Free Flour Mix” can be used to make a variety of recipes, including “John’s Waffles.”
To make the waffles, you will need these ingredients: 1 cup Alison’s flour, 1 cup buckwheat flour, 2/3 cup dry milk, 1 tablespoon aluminum-free baking powder, 1 teaspoon sea salt, 2 tablespoons sugar or sugar substitute, 2 eggs (separated into yolks and whites), 2 1/2 cups water, 3/4 cup oil, and 2 teaspoons vanilla.
Separate the yolks from the whites for the 2 eggs called for in the recipe. Beat the egg whites until stiff and set aside. Save the 2 egg yolks to add to the other ingredients.
Combine all of the dry ingredients.
Slowly add the oil while mixing. Then slowly add 2 of the cups of water while mixing. Then begin adding the last 1/2 cup water until you reach the desired thickness of the batter.
Peggy said that some people like a thicker batter but she doesn’t use all of the water, as she likes a crisp waffle.
Add the egg yolks. Add the vanilla. Lastly, using a whisk or mixer on slow, add the egg whites. Leave lumps of egg white for a lighter waffle.
Peggy wrote that adding liquid milk makes the waffles heavier than using dry milk. Also, instead of using the last 1/2 cup of water, substitute 1/2 cup heavy whipping cream without whipping.
Some other options for variations: Add 1/4 cup unsweetened powdered chocolate (Dagoba, Rapunzel or Ghiradelli) to the dry ingredients to make chocolate waffles, plus an additional 2 tablespoons of sweetener. The waffles will be heavier if you use a melted chocolate. Peggy added that some chocolates make the waffle more crumbly; others make the waffle more moist.
Try adding 2 tablespoons of cinnamon in the basic recipe, especially if you want to avoid using syrup.
Peggy said that she likes to make a whole batch of waffles and put them in a 200-degree oven until time to eat. This makes the waffles more crisp. She also stores the waffles in a cold oven as they make a good snack. The batter can also be used to make pancakes.
They become crisp and also make a good snack.
Thanks, Peggy. There will be more from her later.
Send your recipes to me at PO Box 415, Craig, CO 81626, or call me at 824-8809.
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