Saturday, November 2, 2013

Pumpkin gluten, of course!

I almost want to call these Pumpkin Bread Waffles...because they are heavier than regular waffles.  Several factors are at play here.  The pumpkin, by virtue of what pumpkin is and what waffles usually are, makes them heavier.  There is also the use of brown sugar instead of granulated.  The ratio of 'dry' to 'wet' also has a bit to do with the difference.  These are not your typical light and airy waffles!  But they are still quite tasty!  

What you choose to do with the spice combo is entirely up to you. If you prefer more ginger, go for it!  It's solidly spiced here without being overbearing, as far as I'm concerned, but you may feel differently so choose accordingly.

These are especially nice with toasted (chopped) pecans sprinkled over them right before you add your pure (warmed) maple syrup!  I also have at least one vote for a cream cheese topping!  You could always do ALL of those, though, right?!?!?


1/2 cup sweet white sorghum flour     -Mix together all dry ingredients.  I whisk...
1/2 cup superfine brown rice flour
1/2 cup tapioca starch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/8 tsp salt
1 1/2 tsp cinnamon                                       
1/4 tsp (loaded) ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves

This is where I plug the waffle iron in.....but you will do what your iron suggests!

2 eggs                                              Whisk eggs til yolks are combined with whites.
1 cup pumpkin puree, I used canned                Add pumpkin, brown sugar, and
1/4 cup brown sugar                                                     buttermilk.
1 1/2 cups buttermilk (I use lowfat)
4 T butter, melted                    Add dry ingredients and butter; whisk til combined.
                                                        Allow batter to set til iron is ready.  Then follow the manufacturer's instructions for your waffle iron.  It's better to under-fill than to add too much.  Too much batter will result in gooey interiors and your goal is to not overbake the exteriors while giving the insides time to thoroughly bake!  It might take a little playtime to get the amount of batter, the heat level, and the bake time figured out.  It took me only two batches to figure it out...and the first batch was still quite edible!  

They will last several days in the frig and they're pretty tasty served with gluten-free maple/apple chicken sausages!  (But what do I know?  I eat them plain straight out of the frig cold!)  Happy eating!

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