Waffles with teff

Glutenfree, vegan waffles, with the Ethiopian super grain teff

Teff is a gluten free flour, which is particularly fiber rich and nutritious. Lately, I have used teff for various types of baking, including waffles. It worked out fine, since the recipe included eggs. But how will it work if there is no eggs in the waffles?

Vegan, gluten free waffles

Vegan, gluten free waffles may be a challenge to bake, without having the waffles sticking to the waffle iron.

Here, I have experimented with using lecithin and psyllium husk in the waffle dough. Both contribute to make the dough airy, and distribute the fat evenly in the dough. I have successfully used this strategy for making gluten free rolls.

The combo lecithin/psyllium works at equally well in waffles. The waffles came nicely together and were easy to remove from the waffle iron (I must admit that I  have a brand new waffle iron, though). When I omitted lecithin from the dough, the waffles stuck to the iron, exactly like expected.

What is lecithin?

Lecithin is a special type of fat which functions as an emulsifier. It is sold as a nutritional supplement, but more importantly it allows making homogenous mixtures of fat and water. The food industry makes extensive use of lecithin, so why not also home-bakers? A large jar of lecithin is rather expensive, but it is well worth the investment. It is a superb aid in vegan or gluten free baking.

The recipe is enough for 7-8 waffles. More information and tips about adjustment of the recipe is found at the end of this blogpost.

You need this:

4 dl (400 g) water 
1 small table spoon (5 g) lecithin
1/2 tea spoon (4 g) psyllium husks 
3 table spoons (30 g) olive oil, canola oil or similar
100 g white teff (naturally gluten free flour)
50 g gluten free flour mixture
35 g sugar
1 tea spoon (10 g) baking powder
1/4 tea spoon salt

Do like this:

Have water, lecithin, oil and psyllium husks in a mixing bowl, and blend well with a rod mixer till the mixture is opaque like milk. (If you do not have a rod mixer, you may use a blender, or eventually a hand held mixer).

Let the mixture rest for 10 minutes, before you whip up the mixture once more with the rod mixture for 1-2 minutes. The result should be an airy, opaque and slightly viscous liquid.

In another bowl, weigh in all the dry ingredients, and mix well.

Combine the flour and the liquid. Use the rod mixer and bend well until the dough is smooth. Let the dough rest for a little while.

Bake the waffles, using a waffle iron. NB: if the waffle iron has previously been used to bake ordinary waffles, it should be thoroughly cleaned with a paper towel before use. The first waffle should be discarded or eaten by someone who tolerate both gluten and egg.

More information:

These waffles are gluten free and vegan, without milk and egg.

If you prefer sugar free waffles, you may omit the sugar, or use an alternative sweetener, such as stevia or sukrin.

If you toast the teff-flour in the oven at 180 gC for 10-15 minutes before you have the flour in the dough, the waffles will get a slightly more nutty flavor.

If you do not have teff, another gluten free flour may be used instead, for instance buckwheat flour, gluten free oats flour (blend gluten free oats in a blender until you have a finely ground flour) or you may use a gluten free flour mixture.

Blog post by Anne Spurkland, published 21. April 2019.

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