Saturday, November 17, 2018

Amaranth Waffles: Choose the Flour Blend

Just as one can choose the waffle toppings, one can choose the flours that go in them.  Here are 2 recipes, one gluten free and one gluten containing.  Both are made with whole grain flours.  Both were very good, with a nice golden color.  

To increase the nutrient density of the gluten free blend, I did not add the starch called for in the original recipe.  Instead I substituted additional brown rice flour, which worked just fine.  The waffle was light and airy.    

Amaranth, Oat & Brown Rice Waffles

(3 Waffles-each with 1/4 cup batter)

Mix dry ingredients in a bowl.
2 tablespoon 2 teaspoon amaranth flour
2 tablespoon 2 teaspoon oat flour
1/4 cup brown rice flour
1 teaspoon baking powder
1/8 teaspoon salt
1 1/2 teaspoon sugar

In a separate cup or bowl, beat egg in milk, then add melted buttery spread.
1/4 cup & 1 1/2 tablespoon nonfat milk
1 egg
1 1/5 tablespoon melted buttery spread 

Stir wet ingredients into dry.  Do not over mix.  Portion 1/4 cup batter into each grid of a preheated and greased waffle iron.  Bake until crispy.

The gluten containing mix is based on a recipe from Kim Boyce.  

Amaranth Wheat & Flax Waffles

(6 Waffles-1/4 cup batter each)

Mix dry ingredients.
2 tablespoon amaranth flour
2 tablespoon flax seed meal
1/2 cup whole wheat flour
1/2 cup all purpose flour
2 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

In a separate bowl or cup, beat egg into milk with lemon juice.  Stir in honey and melted buttery spread.
1 cup skim milk
1 tablespoon lemon juice
1 egg
2 teaspoon honey
1 tablespoon melted buttery spread

Stir wet mix into dry.  Do not over mix.  Portion 1/4 cup batter into each grid of a hot and greased waffle iron. Bake until crispy.


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