Comments on: Gluten Free Waffle Recipe http://www.glutenfreetestkitchen.com/2010/06/gluten-free-waffles/ Fri, 21 Oct 2016 01:06:23 +0000 hourly 1 https://wordpress.org/?v=4.2.39 By: Shirley http://www.glutenfreetestkitchen.com/2010/06/gluten-free-waffles/comment-page-1/#comment-2864 Sat, 20 Jul 2013 17:08:48 +0000 http://www.glutenfreetestkitchen.com/?p=64#comment-2864 Would a thinner version of this be good for crepes?

]]> By: Gluten Free Test Kitchen http://www.glutenfreetestkitchen.com/2010/06/gluten-free-waffles/comment-page-1/#comment-457 Thu, 24 Mar 2011 22:36:04 +0000 http://www.glutenfreetestkitchen.com/?p=64#comment-457 Update: I have retested the recipe and here are some of my discoveries. I tested different heat levels in my waffle iron and discovered that lower heat is actually the best for ensuring that the middle of the waffle cooks as quickly as the outside. This prevents that “sticking” you were experiencing. If you attempt to open the iron and you sense there is resistance… do not force… allow the waffle to cook a few more seconds and you will find that it releases once the inside is cooked. I experimented with amaranth and it did work as a substitute for tapioca…however arrowroot might work as well with an iron set on a different temperature. You might want to experiment as I did with differing settings to find what works best. I also found that a batter with less moisture was best.

]]> By: Gluten Free Test Kitchen http://www.glutenfreetestkitchen.com/2010/06/gluten-free-waffles/comment-page-1/#comment-456 Thu, 24 Mar 2011 22:35:05 +0000 http://www.glutenfreetestkitchen.com/?p=64#comment-456 Thanks for the compliment! Trying arrowroot flour was an excellent idea, because it is starchy like tapioca flour. It was also a good idea to spread out the dough evenly. I think your waffles might be sticking because the dough lacks structure. So, you might try amaranth flour instead of tapioca because both add structure and a chewy texture. (Amaranth is also very nutritious!)

Here are a couple of other things you can try. If your waffle iron is adjustable, try turning up the heat a bit (or turning it down). The ricotta and eggs make these waffle tender, but they also require a higher temperature and a bit more time. My waffle iron takes about 5 minutes to bake a waffle. If you have a Belgian waffle iron, make the batter even stiffer by adding less water or none at all.

Thanks for trying out the recipe and for experimenting with it. I believe we both learned something! I will have to experiment with other substitutions and let you know if anything comes of it. JA

]]> By: cosmicbubbles http://www.glutenfreetestkitchen.com/2010/06/gluten-free-waffles/comment-page-1/#comment-421 Fri, 18 Mar 2011 04:19:47 +0000 http://www.glutenfreetestkitchen.com/?p=64#comment-421 Can you recommend a substitute for the Tapioca flour?

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