Low FODMAP Belgian Waffles
You must try these light and fluffy gluten free waffles
Servings: 6 waffles
Cost: $
Equipment
- 1 Wafflemaker
Ingredients
- 1 large egg
- 60 grams butter
- 125 mls lactose free milk
- 100 mls water
- 5 grams yeast
- 1 pinch salt
- 1 tsp vanilla extract
- 30 grams sugar
- 200 grams gluten free flour
Instructions
- Dissolve the yeast into a mug of 100ml 37c water (should not feel hot or cold when sticking your finger into it). Stir in 1 tsp of the sugar and let sit for 5 minutes. If the yeast starts to bubble you know it is active and ready.
- Put the milk and butter into a bowl and microwave in 15 second intervals until melted but not hot (too hot and it will scramble the eggs in a later step).
- Separate the yolk and white of one egg. Add the yolk into a mixing bowl along with the rest of the sugar, vanilla extract and salt. Set the egg white aside for now.
- Add the yeast mixture, butter & milk mixture and the gluten free all purpouse flour to the mixing bowl. Whisk until no lumps of flour are left in the batter.
- Whisk the egg whites until stiff peaks in a different (clean!) bowl. Make sure to not get any of the yolks in there otherwise it wont stiffen properly.
- Fold the whipped egg whites into the batter until just incorporated. Make sure to not over mix it. Let the mixture sit for about 10-15 minutes to allow the yeast to start working.
- Pre heat the waffle maker and then spread an even layer of waffle batter on it. Cook until golden brown for about 3-5 minutes per waffle.
- We recommend letting the waffles cool on a rack for a couple of minutes before serving. This helps them to firm up just that little bit extra for a nice, chewy texture.
- Serve with your favourite low FODMAP toppings and enjoy!