I miss bread (I have a gluten sensitivity), and I love waffles! Inspired by the bread basket at a local restaurant that includes herbed rolls, I decided to put the two together. I typically make waffles or pancakes on Sunday mornings to eat for breakfast throughout the week. So one recent Sunday, after mixing up a regular batch of waffles, I got creative…
My personal tastes go toward salty rather than sweet. And even when I eat sweets, my taste buds always want to finish with salt. So making waffles savory wasn’t that big a jump for me. (Next on my list is to figure out a savory protein bar…what’s available is always so high in sugar.) And I am really excited by how the waffles turned out. You could serve these as a side dish with dinner instead of some other starchy side dish–delicious plain or soaking up gravy. Or even use them for sandwiches. I have a Belgian waffle maker, so I carefully sliced the waffles in half for a sandwich—using two waffles would be too thick for me to bite and would be much too filling.
Starting with the basic waffle recipe that came with my new Krups Belgian waffle maker, I made my gluten-free, egg-free, dairy-free, sugar-free adjustments…and then added my additional savory twists. In other words, the recipe here is nothing like the original. Reheat any leftovers in the toaster. To make it easier to experiment with flavors, split the ingredients evenly between two bowls and try different herbs in each. This recipe makes two four-waffle batches on my maker.
- 2/3 cup corn flour
- 2/3 cup oat flour
- 2/3 cup almond flour
- 1½ tsp xanthan gum
- 1 Tbsp Ener-G egg replacer*
- 2 tsp baking powder
- ½ tsp salt
- 1/3 cup olive oil
- 2½ cups milk (I used unsweetened almond milk)*
Herb mix-ins options:
- Onion Powder, Paprika and Oregano—1 teaspoon each
- Garlic Powder (1 tsp), Cumin (1 tsp) and Sundried Tomato Paste (1 Tbsp)
- Use 2 to 3 tsp of your favorite spice blend, such as Herbs de Provence, Garam Masala, Italian Seasoning, Chinese Five-Spice Powder or Zatar (reduce or eliminate salt from the recipe if you use a blend that includes salt).
*If you prefer real eggs rather than egg replacer, use 2 eggs. Reduce liquid—you’ll need to experiment. The starting amount in the original recipe is 1-1/4 cups milk, but nonwhite flours need more liquid than white flour. Start with 1-1/4 cups milk, and then add one or two Tablespoons at a time to the desired consistency.
- Blend together all dry ingredients–flours, xanthan gum, egg replacer powder, baking powder, salt, herbs and other flavorings.
- Make a well in the center, and pour in oil and milk. Whisk to blend completely. Let batter rest 10 minutes to give the egg replacer and xanthan gum time to activate.
- Warm up the waffle maker (do this while the batter is resting so that you can start cooking sooner), and cook per your maker’s instructions. My current Belgian waffle maker uses one-half cup batter per section. My old “regular” waffle maker used one-half batter per one entire batch. I set my maker on the higher side–on level 4 out of 5 –because I like my waffles crispy.
What are your favorite savory flavors? Please share in the comments below.