There's a little bit of a backstory to why I wanted to make falafel waffles. A few years ago, I was on a photo workshop in Oregon and we all shared a vacation house. I decided to make waffles and used Bob's Redmill
GF All Purpose Baking Flour. Since the main ingredient is garbanzo flour, they were a little heavy on the falafel flavor and they were dense. And they didn't go too well with maple syrup. My friends nicknamed them 'awful falafel waffles'. I agreed with their critique.

So I had it in the back of my mind to make a savory waffle that was actually meant to taste like falafel. And this is what I came up with:

I used this recipe as a base minus the sugar:
http://www.bobsredmill.com/recipes_detail.php?rid=750

GLUTEN FREE WAFFLES
Contributed by: Carol Fenster, Ph.D.
Hearty, homemade waffles can be made ahead and re-heated for a quick nutritious breakfast.

Dry Ingredients
1/2 tsp Salt
1/2 tsp Baking Soda
2 tsp Baking Powder
1 Tbsp Sugar
1-1/2 cups GF All Purpose Baking Flour

Liquid Ingredients
1 Additional Oil for Frying
1 Tbsp Cooking Oil
1/2 cup Milk
1 large Egg

Directions
1. Blend all ingredients in blender or whisk vigorously in bowl until thoroughly blended. Let batter sit for five minutes.

2. While batter rests, preheat waffle iron according to manufacturer’s directions. (Adjust temperature setting after cooking first waffle.)

3. Lightly oil hot waffle iron, if necessary. Pour 1/4 of batter (or manufacturer’s recommended amount) onto heated waffle iron. Close and bake until steaming stops and waffle is deeply browned, about 4-6 minutes. Repeat with remaining batter.

Makes 4 waffles.

Plus from this recipe:
http://glutenfreerecipebox.com/vegetarian-and-gluten-free-falafel-with-dill-yogurt-sauce

I added:
1 tsp coriander
1/2 tsp cumin
2 TBSP chopped cilantro
1/2 tsp salt

One other modification I made was instead of milk, I used 1/2 cup of yogurt plus enough water to make the batter wet but not lumpy.

I used this Tahini sauce recipe:
http://mideastfood.about.com/od/dipsandsauces/r/tahinisauce.htm

And I made this yogurt sauce:
Sadaf yogurt dip seasoning (or your own mix of mint, basil, tarragon, onions, garlic, black pepper, rose buds). - The packaged seasoning has the "packed or shared equipment with wheat, tree nuts and soy." so it's not GF.  Mix 2TBSP with one cup yogurt (I used more than the package recommends) and one half diced cucumber.

Add lettuce, tomatoes, scallions and whatever other veggies you like. Savory gluten-free falafel waffles I made on purpose!
* 4 small squash (zucchini or other small squash is great), cut in thin rounds
* 4 TBSP fromage blanc (or if you want to stay away from cow dairy, 4 TBSP goat's milk yogurt)
* 2 TBSP pesto
* 4 eggs
* salt and pepper to taste


Directions:

* Steam the squash for 12 minutes

* Whisk the fromage blanc and pesto together, add the eggs and salt and pepper
* Add the steamed squash
* Pour into already prepared gluten-free pie crust (see Elana's Pantry recipe)
* Cook for 45 minutes at 350 degrees Fahrenheit
* Allow to cool before serving.
* This recipe was modified by me based on the 'Flan de courgettes' recipe in "Tourtes et Quiches" by Marie Sanner
Ok, I promised some people that I'd post my gluten-free (and low glycemic) quiche adventure. We'll start with the pie crust. This is the recipe I'm using as the crust for all of the recipes I post. It's from The Gluten-Free Almond Flour Cookbook


Elana's pantry gluten-free pie crust
Ingredients

* 1 1/2 C blanched almond flour
* 1/4 tsp celtic sea salt
* 1/4 tsp baking soda
* 1/4 C grapeseed oil
* 1 TBSP water

Directions
Elana’s Pantry Gluten Free Pie Crust Directions
* 1. In a medium bowl, combine almond flour, salt and baking soda.
* 2. In a small bowl, combine grapeseed oil, 1 Tbsp water
* 3. Stir wet ingredients into dry.
* 4. Pat dough into a 9 1/2” pie dish.
* 5. Bake at 325˚ for 10-15 minutes, until golden brown.
* 6. Let this cool completely before putting the filling in.
I went to the local Farmers Market on Tuesday and the Indian food vendor had Besan Pura - which is made from chickpea (gram) flour and is gluten-free. I never thought I'd be able to eat Indian bread with a meal again! I don't think I heated it up quite enough and I have one more to try for next time. I don't see the bread on their website but I got it from Sukhi's.

Oh, and I found this video of how to make it, so I thought I'd share:
http://www.youtube.com/watch?v=vLb5QY9Z53s
I modified a recipe I found here:
http://breadbaking.about.com/od/flatandpocketbreads/r/cornwaffles.htm
All of the notes in parentheses are from me.

Makes about 4 waffles.
Ingredients:

* 3/4 cup cornmeal
* 1/4 cup gluten-free flour (I used Bob's Redmill GF flour, thanks to [livejournal.com profile] klwalton. This is the right amount for this flour in a waffle recipe. If you use it straight, you get a dense garbanzo flavored waffle that I call "falafel waffle")
* 1/4 tsp xantham gum (if your flour mix doesn't have any in it)
* 1 tbsp sugar
* 2 tsp baking powder
* 1/2 cup milk
* 1/4 cup butter, melted
* 1 egg, separated

Preparation:

1. In medium bowl, mix together cornmeal, flour, sugar, and baking powder.

2. In small bowl, mix together milk, butter, and egg yolk.

3. In another small bowl, beat egg white until stiff. (Note: A secret I learned about beating egg whites is that the bowl needs to be dry and cold so I stick it in the freezer for a few minutes.)

4. Begin heating waffle iron.

5. Add wet, milk ingredients into dry ingredient and mix well.

6. Fold in egg white.

7. Bake in waffle iron according to your model’s instructions.

8. Serve with butter and your favorite syrup.

(These waffles fall apart in your mouth in the very buttery way instead of the no gluten way. I almost ate all of them in one sitting but saved some for tomorrow's breakfast.)
nisaa: (no wheat)
( Jun. 17th, 2008 10:39 pm)
This is mostly a question for my gluten-free LJ friends:

What does it feel like if you've accidentally had gluten in your food? I'm just trying to figure out if my reaction to dinner was because of gluten or something that was bad. I didn't think I was that sensitive but maybe I'm wrong. I figure the symptoms might vary but I'll list my symptoms behind here to be polite )

ETA: for my own info mostly: June 5th, 2006 was when I started the wheat-free experiment, so it's been just over two years now. I thought it was longer.
nisaa: (no wheat)
( Apr. 2nd, 2008 09:07 pm)
Torture can sometimes be defined as:
Three pizzas being passed around at a staff meeting and I had to pass on all of them.
Walking to the train, I saw two women on bikes passing out 'hundreds of bagels' to people who were hungry.
Going to the local health food store and finding all the Amy's pizzas except for the rice crust ones.
(All of the above happened within about an hour.)
nisaa: (no wheat)
( Oct. 25th, 2007 02:53 pm)
www.icaneatit.com

That's where the yummy gluten-free pain au chocolat and croissants came from
Nearly instant gratification. They just arrived (company is in LA and the croissants are from F.R.A.N.C.E.!!!!) They get the croissants from Valpiform in France - "the leading producer of gluten-free and allergen-free products". Thank you for the tip, [livejournal.com profile] rm!!

I tried one of the pain au chocolats. The top of it is actually flaky. The main flours in it are potatoe and rice. It's pretty damned tasty. I mean, potato flour is often kinda heavy, but it looks like a croissant and when you heat it up, the chocolate melts and it actually tastes like one!!

They come vacuum sealed in a pack of 5, so I will restrain myself and only have one a day for the next five days . . . . And I'll wait to open the plain croissants (4 in a pack) until I'm done with the pain au chocs.

I mean, it's not perfect, but it's really good. Hubby has been searching for someone to make me croissants since I quit wheat 2 1/1 years ago. Goal achieved.

Yay!!

p.s. I just called the company to thank them.
p.p.s. I do, in fact, have the best husband ever.
nisaa: (no wheat)
( Oct. 23rd, 2007 10:03 pm)
Front page in the East Bay Express! It's all about Celiac's and going gluten-free:
http://news.eastbayexpress.com/2007-10-17/news/sliced-dread/

There's even info about a camp in Northern California for kids with Celiac's:
http://news.eastbayexpress.com/2007-10-17/news/welcome-to-celiac-camp/

Also mentioned is Mariposa Bakery in Oakland. I'm going there to try the pizza on Saturday. OMG pizza!!! I can tell you already that their triple chocolate truffle brownies are divine (I got one at Rainbow Grocery last week):
http://news.eastbayexpress.com/2007-10-17/news/opportunity-gurgles/
http://www.mariposabaking.com/
nisaa: (no wheat)
( Oct. 22nd, 2007 08:20 pm)
Via [livejournal.com profile] rm:
Go to amazon and search for gluten-free croissant in the grocery section, or the brand "I can eat it".
Hubby suprised me and ordered me some today.

Yipppee!!!

Ok, I guess I should wait to see how they taste first.
nisaa: (no wheat)
( Sep. 15th, 2007 01:49 pm)
Trader Joe's is making little bags of gluten-free granola. I bought one and a box of corn flakes (NOT gluten-free) to extend it. It's quite tasty. But the corn flakes in the granola don't really make up for the crunchy oat bits in regular granola.

I bought mostly everything gluten-free on our TJ's run. I'm going to see if I feel significantly better than just wheat-free. Just an experiment. Why not? The hard part's avoiding wheat. And I'm loving quinoa instead of oatmeal in the AM.

ETA: Visit http://www.wowbaking.com
I was given a half dozen or so of their chocolate chip cookies last week. I can't tell the difference between chocolate chip cookies with wheat and these. OMG good. Apparently they're in located in Seattle.
nisaa: (no wheat)
( Jun. 5th, 2007 08:35 pm)
A year ago today, I embarked on an experiment that I only thought would last a month. I gave up wheat as both an experiment for myself, but also so I could recommend wheat-free diets to my acupuncture patients when appropriate.

The only wheat I eat now is sprouted wheat in the form of Ezekiel bread and it doesn't seem to bother me. Sometimes I can tell when I've had wheat by accident because the symptoms come back: I get mood swings, an upset stomach with cramps, bloating and acne. Sometimes I'm not as careful as I should be about checking ingredients.

Now eating wheat-free has become a way of life for me. And I think I have a much better quality of life now than I did a year ago. Now I can tell that culprit when I get acne is cow's milk (it was much worse with wheat) and I can limit that accordingly.

Most of the time, I actually eat gluten-free foods because they have become so readily available. I get excited when I see my favorite brands like Pamela's or Cherrybrook Kitchen on the shelf of my local store. And Kinnikkinnick cinnamon donuts are to die for.

Personally, I'm not concerned that I have Celiac's Disease because I don't seem to have bad reactions to other grains like barley or spelt, although I haven't been tested for it. But it's certainly made me more aware of people who do have Celiac's. I also make sure when I prescribe herbs and other products to my patients I know what the ingredients are.

Is it hard being Italian-American and wheat-free? Yes. However, there are lots of pasta alternatives out there from expensive gourmet pastas made in Italy to your basic Thai rice stick that you can find for a few bucks. I introduced my family to one rice pasta and they couldn't tell the difference. I miss pizza, but there are rice-based pizza crusts available. I can even make my own spelt crust or polenta "pizza".

The highest form of wheat-free love is when my husband makes me pancakes with some combination of rice, spelt and, more recently, sorghum flours.

I'll be honest: eating wheat-free is not easy. It takes a little more thought when going out to eat and a little more planning when going shopping and a lot of label-reading. But if you have any of the symptoms I described, or any of the symptoms described at:
http://www.celiaccentral.org/Do_I_Have_Celiac_/13/
you might want to take a closer look at your diet and talk to your doctor.
nisaa: (no wheat)
( May. 11th, 2007 09:07 am)
Recipe via my friend Kari. I've no idea where she got it but I feel I must share:

Sour Cream and Cardamom Waffles

1 cup flour (as we know, sweet rice flour seems to work best)
1/4 cup sugar
1 tsp. baking powder
1 tsp. ground cardamom
dash salt
2/3 cup milk
2/3 cup sour cream
1/4 cup butter or margarine, melted
2 eggs, separated

Combine the flour, sugar, baking powder, cardamom and salt. Combine
milk, sour cream, butter and egg yolks; stir into dry ingredients just until combined.
Beat egg whites until stiff peaks form; fold into a batter. Bake in a preheated waffle iron until golden brown. Serve with tart jam.

[Note: I've made it before where I didn't beat the egg white coz I was lazy and the waffles came out ok. They're better if you beat the egg whites though. I recommend lingonberry jam. - Nisaa]
nisaa: (no wheat)
( May. 9th, 2007 08:22 am)
Two questions for the gluten-free and wheat-free crowd:

1) Is there a list somewhere of hidden ingredients in makeup products that you know of?
2) What brand of cosmetics do you use?

Oh, and [livejournal.com profile] zohra pointed out that IKEA sells a gluten-free tart called Almondy and you can get it with or without chocolate. I got the chocolate one yesterday and it's yummy!!
Last night I discovered a gluten-free brand I'd never heard of before:

http://www.kinnikinnick.com/

I got their chocolate chip cookies and bagels. While at the checkout, the woman at the register asked if I had tried their donuts. Donuts? I haven't had a donut in a very long time. She showed me where they were in the freezer section. I almost didn't get them, but hey, I'm on vacation.

The woman told me that people rave about the cinnamon sugar donuts, so I tried them. I think I warmed mine in the microwave a little too long, but it was mighty tasty. Six to a bag for $5.99 sounds steep, but if you haven't had one in a long time, they're worth it. They have that homemade donuts that go with cider consistency. Yum! Since they have no preservatives you store them in the freezer for the next time you have a craving.

The chocolate chip cookies are crunchy like regular Chips Ahoy and don't fall apart as much as Newman's Own wheat-free cookies. But they're not as good as Pamela's Kitchen chocolate chip cookies in my opinion.

I tried a bagel this morning. It was kinda dry. Even with some buttery spread on it, I had to keep putting more on it to be able to get it down, followed by gulps of tea. Maybe it would be better with jelly on it? I'll try that next. Hey, two out of three ain't bad.

The great thing about this company? They make gluten-free things that I've missed terribly. Why haven't I seen their products before? Turns out they're from Canada, eh. And I don't live close to Canada, so that's probably why I don't see their stuff on the shelves of my local health food store. But I'm going to tell my local health food store about them when I get home.

Check out the Kinnikinnick website to find out about the origin of their name and more about their products. And if you're near Lebanon, NH, you can find quite a few of their products at the Lebanon Health Food Store on Hanover Street.
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