Recently, I’ve been reading about cooking gluten-free by weight and by ratio; and it is making SUCH! A! FREAKING! HUGE! DIFFERENCE!
I’m making more consistently DELICIOUS gluten-free food.
Cooking by weight – by ounces or grams – makes such a big difference because there is such a huge difference in between a cup of twice sifted white flour and a cup of packed whole wheat flour…..throw in all the difference flours that I’ve been using in the gluten-free baking (millet, sorghum, amaranth, rice, almond, teff, quinoa – just to name a few) and if you are cooking by cups then you can have a huge discrepancy in each batch of baking that you make and more often than not you end up with some nasty crap….(I’m not trying to be offensive, I’m sure your gluten free food is delicious). BUT, cooking by weight means that if a recipe calls for 500 grams of flour – on my scale, I’ll always use 500 grams of flour no matter what flour I use or how sifted or packed it is….
Cooking by ratio is about understanding what ratio of flour to liquid to fat is required for different items…
Once you have the basic understanding of what the basic building blocks of bread, or cake or pancakes are….you can start playing by adding different ingredients in.
Now, not all of my attempts have worked out perfectly the first time I’ve tried, but I’d say that more of my “tries” are successes as opposed to failures and that is a big deal to me. I hate whipping something up and “hoping” that it’ll turn out, only to have it be a colossal flop and then having to throw all those ingredients out….not cool!
This morning, Xandra really wanted waffles and I figured that it couldn’t hurt to try. I’ve got a delicious recipe for gluten-free pancakes and figured that it couldn’t be that difficult to do waffles.
The ratio I used for waffles is 1-1-1….1 egg, 1 part flour, 1 part liquid.
If you estimate that one cup of regular wheat flour is about 120 grams – then I used that “120 grams” as my measurement.
And this was the result…..
You can see Judah’s hand in the corner. He didn’t even want to wait for the picture, but he started in on them as soon as I put the plate on the table. He doesn’t know what he can or cannot eat…all he knows is that I make delicious food and he wants to eat it. I love the fact that I can make food for him that will make and keep him healthy.
They turned out PERFECTLY. Yes, I’ve gotten a little crazy with the CAPS, but I’m pretty excited. In fact, Jon turned to me and said that my gluten-free waffles were even better than his waffles….and he’s the king of the pancakes and waffles in our house.
They were light and fluffy on the inside, and crispy on the outside; and with a little “soy-free Earth Balance” and some Maple Syrup, they were heavenly. It was the perfect start to this rainy, grey day.
Even Jeremy (who is incredibly picky) and Angelica (who doesn’t eat waffles) said that they were yummy!
Here is the recipe that I used.
240 grams of Flour (I used a homemade GF Flour Blend)
240 grams of Milk (I used Coconut Milk)
2 tsp of Baking Powder
2 tsp of sugar
1 tsp of salt
1/2 tsp of Cardamom
1/2 tsp of Cinnamon
1/4 tsp of Almond Extract
2 oz. of melted butter (I used Soy-Free Earth balance)
I poured about half a cup of batter between the two sides of our waffle maker and this made about 8 waffles.
Judah LOVED them…and kept asking for “more, more!”
I can’t wait to have waffles again! Maybe for dinner tonight??? Okay, probably not, but they were really, Really, REALLY yummy!