Chestnut Flour Waffles Gluten Free Recipes

CHESTNUT FLOUR WAFFLES (GLUTEN FREE)

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Mix chestnut flour, white rice flour, potato starch, and baking powder together in a large bowl.
• Combine milk, egg yolk, vegetable oil, and honey in another bowl. Sift in flour mixture, whisking constantly to prevent lumps in the batter.
• Beat egg white in a glass, metal, or ceramic bowl until peaks form. Fold gently into batter until just combined.
• Pour batter onto preheated waffle iron and cook until golden brown per manufacturer's instructions, 3 to 5 minutes.

GLUTEN-FREE WAFFLES

Steps:

• Combine the dry ingredients.
• Mix together the 1 1/2 cups milk and eggs; stir in the butter.
• Stir the wet ingredients into the dry ingredients.
• Add additional milk until you get a batter a little thicker than pancake batter.
• Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.
• (Mine whistles.) Serve immediately.
• Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.
• NOTE: My absolute favorite flour for waffles is"All-Purpose Celiac Flour" by Kinnikinnick (They are based in Canada. www. kinnikinnick. com) If ordering online isn't an option for you, try this flour blend: 2 cups White Rice Flour, 1 cup Potato Starch, 1/2 cup Tapioca Starch, 1-3/4 tsp Guar Gum.
• Use 2 cups for waffles.
• (I haven't tried this substitution, but based on the ingredient list on the package and with help from Bette Hagman's books, it sounds like a good bet.).

CHESTNUT FLOUR CREPES (GLUTEN- AND WHEAT-FREE)

Steps:

• Whisk milk, eggs, and 1 tablespoon vegetable oil together in a bowl until thoroughly combined. Sprinkle in the chestnut flour 1/4 cup at a time, mixing well to avoid lumps, until batter is a liquid consistency. Whisk vigorously; pour through a fine strainer to remove any lumps.
• Heat cooking oil in an 8-inch crepe pan over medium-high heat. Pour in 1/4 cup of batter; swirl batter around to cover the entire surface. Cook until the edges have browned and are easily loosened with a spatula, 2 to 3 minutes per side. Transfer to a serving plate. Repeat with remaining batter.

GLUTEN-FREE SOURDOUGH CHESTNUT WAFFLES

Steps:

• Preheat a waffle iron.
• Whisk 1/2 cup milk, eggs, 1/4 cup plus 2 tablespoons butter, and maple syrup together in a bowl. Sprinkle chestnut flour, cinnamon, and baking soda on top of the egg mixture, whisking well the whole time. Fold in sourdough starter until fully incorporated but without over mixing. Add additional milk 1 tablespoon at a time to thin batter, if necessary.
• Cook in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes each.

CHESTNUT FLOUR WAFFLES (GLUTEN FREE)

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Mix chestnut flour, white rice flour, potato starch, and baking powder together in a large bowl.
• Combine milk, egg yolk, vegetable oil, and honey in another bowl. Sift in flour mixture, whisking constantly to prevent lumps in the batter.
• Beat egg white in a glass, metal, or ceramic bowl until peaks form. Fold gently into batter until just combined.
• Pour batter onto preheated waffle iron and cook until golden brown per manufacturer's instructions, 3 to 5 minutes.

CHESTNUT FLOUR WAFFLES (GLUTEN FREE)

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Mix chestnut flour, white rice flour, potato starch, and baking powder together in a large bowl.
• Combine milk, egg yolk, vegetable oil, and honey in another bowl. Sift in flour mixture, whisking constantly to prevent lumps in the batter.
• Beat egg white in a glass, metal, or ceramic bowl until peaks form. Fold gently into batter until just combined.
• Pour batter onto preheated waffle iron and cook until golden brown per manufacturer's instructions, 3 to 5 minutes.