A few months ago, we did a quick post on “What is Gluten-Free (and is it Really Better for You)?” While there’s still a majority of folks who can tolerate gluten, there’s quite a handful of you that are experimenting with removing it from your daily diet – a great way to truly find what’s working for you.
The challenge with most gluten-free recipes, is that they use a whole boat load of flours. Sometimes up to 4 flours and starches to reach a similar consistency to the regular versions. Unfortunately, I don’t have the money or the space to create a bulk-bin collection in my cupboards. I choose the best of the basics and work from there. My two favorites are almond flour and coconut flour, but I decided to explore millet flour (in combination with almond flour) to work with our millet-themed Mother’s Day recipe spread for this fabulous 2012 year.
Most gluten-free flours require a lot of liquid and oil, otherwise the end-product can turn out dense and dry. For the past week, I’ve been massaging this recipe to get it just right so it is light, fluffy, slightly sweet, and not loaded with the extras that will weigh you down. The BIG SECRET with this recipe is separating the egg whites from the egg yolks (a trick I picked up when I interned under executive chef Maxine Siu at Plow restaurant when prepping her infamous lemon ricotta pancakes.
When you go through the recipe below, you’ll see that you need to beat the egg whites to a soft peak. If you aren’t familiar with that term OR if you don’t have an electric mixer, it’s quite simple to nail it with 5 spare minutes and a strong arm. Take a look at the photos below to guide you. Super simple and delish.
1 ¼ cup millet flour
¾ cup almond flour
½ teaspoon baking powder
¼ teaspoon sea salt
1 cup milk (preferably whole milk or almond milk)
3 egg yolks
1 teaspoon vanilla extract
3 tablespoons butter (or coconut oil), melted
2 tablespoons honey, melted
3 egg whites
- Preheat the waffle iron to a medium setting. You want a slightly crisp exterior with a soft interior.
- In a large bowl, combine the millet flour, almond flour, baking powder and salt. Stir until well combined. Set aside.
- In a medium bowl, whisk the egg whites until they form a soft peak. You can use an electric mixer or use a fork and beat quickly with your hand for about 5 minutes. Set aside.
- In a medium bowl, whisk egg yolks, vanilla extract, and milk. Add this liquid mixture to the dry ingredients. Then pour in the melted honey and butter. Mix until well combined.
- Fold in the beaten egg whites.
- Pour onto the waffle iron. Serve immediately with Blueberry Maple Syrup and fresh berries.
Yields 6 – 8 large waffles
NOTE: Make extra and freeze in ziplocks for busy mornings. Be sure to separate each waffle with a piece of parchment or wax paper to avoid sticking. When you are ready to eat, simply take a few out and throw them in your toaster. Forget “leggo my eggo”…you have these instead.
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