Saturday, October 16, 2010

Fabulous Fall Pumpkin Waffles (Regular Flour or Gluten Free)

Pumpkins are a gluten free cooks best friend!  Flour isn't the star of the most pumpkin recipes so they're very forgiving.  The following recipe can be made with regular flour or pretty much any gluten free variety imaginable.

  • 1 1/2 cups of pureed roasted pumpkin (or canned)
  • 4 eggs
  • 1 1/4 cups of milk (Or milk replacement)
  • 1/4 cup of butter (Or Margarine)
  • 2 1/2 cups flour*
  • 1 packet of unflavored gelatin if using gluten free flour (or a tbs of xanthum or guar gum)
  • 4 tsp baking powder
  • Dash of Nutmeg**
  • Dash of Cloves**
  • 1 tsp of Cinnamon
  • 1/4 tsp of Ginger**
  • 1/4 cup of Brown Sugar
*For gluten free flour  try to use an all purpose mix, but this recipe will still work well if you use a combination of gf flour and gf starch.  For example you could use 2/3 rice flour to 1/3 corn starch.  But chances are you could pretty much use anything you have in your cupboard because pumpkin recipes truly are that forgiving. The mix I keep on hand is typically rice flour/soy flour/cornstarch at a 2/1/1 ratio. (Lately I've been throwing in buckwheat flour because it's been on sale)
**Replace with pumpkin pie spice if you prefer

Combine the ingredients and place in a hot waffle iron.  Top with crushed nuts, butter, and syrup.  Enjoy the fall bliss!!

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