Yeasted Belgian Waffles, So Yummy and Gluten-Free

by Michelle

"Only dull people are brilliant at breakfast." ~Oscar Wilde

   Nothing speaks to a liesurely Sunday like brunch. I wake up late; well, late for me - about eightish. I sip strong brewed coffee lightened with half and half (or if I'm feeling energetic, a stove top prepared latte) while I peruse a magazine or have a liesurely conversation with my husband. The dairy fortified coffee ties me over until I feel energized to prepare brunch. Typically such a meal might be scrumptious Roasted Chicken and Green Chile Hash or my Grandma's Pancakes with Oven Fried Bacon.
   On those occasions where I plan ahead, I like to prepare waffle batter on a Saturday night. I usually pull it together after dinner and the batter sits at room temperature overnight. All that is left to do in the morning is to add eggs, vanilla extract and baking soda to the batter. Ever the multitasker, I oven fry bacon or cook sausages on the stove top while I'm cooking the waffles.
   In the beginning of my waffle journey, I tried making several quick batters, but each time the waffles were soft and not at all crispy. No thank you. After reading comments about waffle makers on Amazon, several readers made the claim that yeasted waffles are far superior in taste and texture. 'Tis true and this recipe is definitely a winner. Thankfully, the waffles freeze well and can quickly be reheated in a toaster oven, which is easy for a weekday breakfast.

Overnight Yeasted Belgian Waffles, So Yummy and Gluten-Free

   For this recipe, I successfully used Silvana's All-Purpose Gluten-Free Flour Blend, which includes xanthan gum (available for purchase at Whole Foods or on-line). If your gluten-free flour mix does not contain xanthan gum, add 1 teaspoon of xanthan gum (or guar gum) to the batter. For Silvana's Flour Blend recipe, plus a primer on gluten-free baking from selecting alcohols and vinegars to starches and flours, please check out our detailed post: All About Gluten-Free Baking Ingredients, Plus Baking Tips and Tricks.
    Thankfully, this recipe doubles beautifully. I adapted the recipe from Teri Gruss, MS published on About.com, found here.

Special Equipment:
I use a 4-Slice Belgian Style Non-Stick Waffle Maker by Cuisinart

Ingredients:
2-1/4 cups milk or your favorite milk substitute (such as Rice Milk)
8 Tbps unsalted butter (1 stick)
1 package dry yeast granules
1 tsp granulated sugar
1 tsp sea salt
2 cups or 280g all-purpose gluten-free flour mix
2 extra-large eggs, separated
2 tsps gluten-free vanilla extract
1/4 tsp baking soda

Garnishes:
more butter
maple and/or berry syrup
fresh berries, and/or sliced fruit, such as bananas
whipped cream... so decadent
chopped nuts, or go the extra mile with Maple Sugared Candied Walnuts

Accompaniments:
prepared breakfast sausages
oven-fried bacon

Embibe:
Linda's Lattes

Procedure:
1. The night before, warm milk and butter in a medium saucepan over low heat just until the butter melts. Set aside and cool until the mixture is between 100°F and 110°F. The cooling bit can take up to an hour.
2. In a 1/2 gallon container (I prefer to use a Cambro with matching lid), add the all-purpose gluten-free flour mix and 1 teaspoon of salt. Stir and set aside.
3. After the milk and butter mixture has cooled, add the sugar and yeast, and stir. Let sit until the yeast is bubbly, about 10 minutes.
4. Add the milk mixture to the flour mixture and whisk until smooth. Cover tightly and let sit at room temperature overnight (don't refrigerate).
5. In the morning, separate the egg yolks and egg whites, placing the egg whites in a medium bowl. Add the egg yolks to the batter. Whip the egg whites to soft peaks, and set aside a few minutes.
6. In a small dish, mix the baking soda and vanilla extract together. Stir thoroughly and add to the batter. Stir the batter and then fold in the whipped egg whites in two additions.
7. Preheat the waffle iron to medium-high heat, which is setting 4 on my waffle iron. My waffle iron uses about 1/2 cup batter per individual waffle "plate". Quickly pour the batter onto each plate and spread with a high-heat spatula. Close the lid and bake until golden, about 6 to 7 minutes. I use my high-heat spatula to lift the waffles off the iron, and then I grab the edge of the waffle with tongs and pull all the waffles off in one sweep and then transfer to a rack (sitting on a cookie sheet). I use a knife to cut into 4 waffles. If you want to have everyone eat together, keep the waffles warm resting on the rack/cookie sheet combo in a 275°F oven.
8. Store unused batter in the refrigerator for up to 3 days. Or, use all the batter, and freeze leftovers. The frozen waffles reheat quickly in a toaster oven.

Yields: 8 waffles on my waffle iron (about 4 cups of batter)