I blogged about waffles over a year ago ('Belgian Waffles ~ Vegan & Gluten-Free'). But, since, I have abandoned the recipe I gave there, having revised it quite a bit.*
I'll give the essential info here and my own basic method, but every waffle iron is different and preferences vary when it comes to crispiness, size, etc..
These are crispy, for the most part. You can cook them slightly less and they'll be softer, but be careful or you'll have very mushy middles.
~ Wendy's Waffles ~
DRY MIX ~ whisk or mix well in batter bowl:
1/3 cup tapioca flour
1 cup gluten-free all-purpose flour
3 tsp. baking powder
WET MIX ~ shake well in a blender bottle:
1/4 cup apple cider vinegar
1/4 cup flaxseed meal
3/4 cup water (plain, room temp)
2 TBSP oil
2 TBSP molasses
EXTRA WATER ~ have on hand:
1/2 cup carbonated water (seltzer) -- (I've used both chilled and room-temp,
not sure if it makes any difference in this case.)
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Have your waffle iron ready. I use a KRUPS, which has 6 settings, and I set it on 4 for this, usually. My iron is the kind that you turn over, and this waffle calls for about 5-6 minutes per side. (My guess is that a simpler style of waffle iron, that you
don't turn and that would hold less batter, would call for... maybe a total of 12 minutes? Maybe less.)
Sometimes, an extra minute on side 1 (so, 6-7 mins) is needed. On side 2, If I notice a lot of steam still rising, I might add a minute or two. (More steam = less crispy, but may not be done enough.)
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Make a well in the dry mixture and pour in the wet, mix well. It'll bubble-up and make a fluffy mixture. Thin this mixture slightly by mixing in the extra water, the 1/2 cup carbonated water.
Once you pour some of the mixture onto the waffle iron, it helps to spread it out evenly with a silicone spatula, where needed.
Yield: 4-6 Belgian Waffles
Feed the birds! That's what to do with waffle overload. The crows have loved my practice waffles.
Freezer -- Yes, these seem to freeze okay. I put a frozen one directly into the waffle iron and cooked it on high for a few minutes, and though it wasn't as great as a fresh one, it was still yummy.
* Since blogging this, I have added this as a 'personal recipe' to my recipe box, so you may prefer to print or bookmark that copy instead of this blog entry.