Its been awfully busy around here with redesigning blogs, raising kids and everything that happens in between morning and bedtime. I've been wanting to get some gluten free recipes posted and also hear from everybody about what they've cooked, tried, etc......
I went to an awesome Gluten Free cooking class last night at Michael Fusco's Riverside Grill in Tulsa, OK. Michael is a 5 star chef with a fantastic restaurant and he offers 90% of his menu gluten free! I have seen and tried many gluten free offerings before (cooked at home and also other restaurants) and it did NOT taste the same as "regular food". So I was cautiously optimistic about his class and how the food would taste. Any reservations I had were blown out of the water after it was over. Every bite was the best I had ever taken...gluten free or otherwise! I'm excited to publish some pictures and recipes from what we learned last night and get some feedback from everyone on your cooking adventures or mishaps.
I wasn't able to take pictures of any ingredients but we all know what those look like.....we're looking for the end result! Michael set it up as a breakfast, lunch, dinner and dessert entree because we like to eat three times a day (I do anyway) with a little dessert at the end. I am going to do one recipe a week so we can have lots of good things to try. Many thanks to Michael Fusco for letting me take pictures and post his recipes on the blog for all to enjoy.
The breakfast item for this post is Classic Belgian Waffle gluten free of course. The ingredients start below:
2 cups Gluten Free flour blend - (Bobs Red Mill in this case)
1 tsp baking powder
1/2 tsp Xanthan gum
1/2 tsp salt - (Sea salt used here)
4 large eggs, separated
3 tablespoons sugar
1/2 tsp vanilla extract
4 tablespoons unsalted butter, melted
2 cups milk
non-stick cooking spray
Preheat the waffle iron to manufacturer's instructions. In a medium bowl sift together flour, baking powder, Xanthan gum, and salt. Set aside. In a second bowl whisk together egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. Combine the egg-milk mixture with the flour mixture and whisk until just blended taking care not to over mix. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. Using a rubber spatula, gently fold the egg whites into the waffle batter. Do not over mix! Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook per mfg instructions until golden brown, about 2-3 minutes. Serve immediately.
This post is part of the following Blog Carnivals. Please go check out these great sites!
3 comments:
I love gf Belgian waffles, but I've never made them by separating the eggs like that. I'll give it a try some time. Thanks for participating in Gluten-Free Wednesdays.
I am soooo wanting a taste of that waffle!
Hey, Debbie, I would share, but there wasn't a crumb left when I had it in front of me!
By the way...it was gooood!
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