Comments on: Gluten Free Pumpkin Waffle Recipe

By: Gluten Free Test Kitchen

Gluten Free Test Kitchen — Thu, 24 Mar 2011 22:33:18 +0000

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

Gluten Free Test Kitchen — Sat, 19 Mar 2011 04:23:09 +0000

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

cosmicbubbles — Fri, 18 Mar 2011 18:06:46 +0000

Hi Jean Ann,

I just made these & substituted the tapioca flour with arrowroot. I had a few issues…they stuck to the iron & took a long time to cook. My batter looks somewhat thick like yours in the picture but was much darker in the end & required about 10 minutes in my Krups waffle maker. It seems that I need to make sure the batter is spread very evenly, or it sticks even with spraying the iron. Next time, I will spray more oil, make the batter thinner & spread it evenly. I also cut the recipe in half twice as I don’t need as many waffles but will try freezing the extra & then toasting. Thanks for this recipe – I love all of the ingredients & thought it was a very unique GF one! Very healthy & creative:)

By: cosmicbubbles

cosmicbubbles — Fri, 18 Mar 2011 04:23:48 +0000

Can you recommend a substitute for the tapioca flour?

By: Sophie

Sophie — Tue, 18 Jan 2011 10:37:58 +0000

Delightful gf pumpkin ricotta waffles!!

Yummie!