Gluten Free Waffles with Vanilla-Cardamom Maple Syrup
Although I’m not allergic to gluten, I can’t get away with eating much of it without some discomfort for a day or two. I’m usually good for one bagel, or two slices of pizza and then have to wait a few days before my system can tolerate more. And since I put myself through the ringer this week while sampling whole wheat breads from a local, organic bakery for recipes I’ve been testing at work, we declared today would be gluten-free day.
We whipped up a batch of our most requested waffle batter, but replaced the all-purpose flour with King Arthur Multi-Purpose Gluten-Free flour. I’m not sure what magic took place in that waffle iron this morning, but these waffles were crispy on the outside, fluffy on the inside — not at all what I had expected.
There is often a gritty texture associated with gluten-free flours that, for whatever reason, didn’t happen with this waffle recipe. I’m not sure if King Arthur changed their grind to something finer or if the waffle iron had something to do with it (or both).
Regardless, we had the most perfect, vanilla-kissed waffles this morning, and didn’t miss the gluten one bit.
Gluten-Free Waffles with Vanilla-Cardamom Maple Syrup
Yields: approximately 6 large waffles
Allergy info: soy-free, gluten-free; contains eggs, dairy
2 cups King Arthur Multi-Purpose Gluten-Free Flour
1 teaspoon kosher salt
4 teaspoons baking powder
2 tablespoons organic cane sugar
2 eggs, beaten
1 1/2 cups warm whole milk
1/3 cup salted butter, melted
1 teaspoon vanilla extract
12 ounces grade B maple syrup
1 vanilla bean, split, seeds scraped
1/4 teaspoon ground cardamom
Preheat waffle iron according to manufacturer’s directions. In a large bowl whisk together flour, salt, baking powder and sugar; set aside. In a medium bowl whisk together eggs, milk, butter and vanilla. Pour egg mixture into flour mixture, stir until well combined.
Meanwhile, in a small sauce pan heat maple syrup, vanilla bean seeds and cardamom over low heat; steep 15 minutes, stirring occasionally. Set aside, keep warm.
Working in batches pour approximately 3/4 cup of the batter onto the waffle iron. Cook according to manufacturer’s directions, or until golden brown and lightly crisp on the outside. Serve warm with vanilla maple syrup.
Most at-home waffle makers can cook only one waffle at a time. Keep cooked waffles warm by placing them on a baking sheet in a 165 F degree oven.
Save your vanilla bean pod — place it in your sugar bowl to create vanilla sugar.