DRAFT TODAY, POST TOMORROW: Some posts may be in draft status until I (aka procrastinator extraordinaire) get around to posting them.

Sunday, July 28, 2013

How to waffle

I've made this recipe many times but had less and less success, finally deciding it is possibly the fault of my waffle maker. Last week, we bought a new one, so I was nervous excited to try it again.

My husband Mick asked me if I was going to make "his" waffles now. Um. No. I am not making gluten pancakes on my waffle iron. The best part is that I really don't think I made waffles before, so I'm not sure what "his" waffles are.

I made the recipe (which has a lot of variations/choices) using almond flour, potato starch, applesauce, coconut oil, and water. I also use coconut oil on the iron. I initially forgot and put that oil in my mix too, so I had to double it to correct my mistake. That actually works well since I use an applesauce cup, just shy of a half cup so basically enough, so that it can be room temperature. The waffle maker comes with a cup so I know how much batter to use! Brilliant!

Mick liked them, said they turned out so good, but also had some concern that they are expensive. Yes, I guess a little, but it's so much better for me than having 2 waffle irons and doing my usual pancake process: mine, bacon, his, clean, carefully consider making anything else that day.

We went to his parents' house for nephew A's birthday. I knew they were having pizza so I made my own using the Gluten-Free Creations bakery pizza crust, pizza sauce, Applegate pepperoni, a couple of artichoke hearts, a portabellini mushroom, and Daiya mozzarella "cheese." Of course I forgot to take a photo but I did eat the whole thing. I thought it was pretty good (for me, not for people who can actually eat pizza) although I'm not a huge fan of how the Daiya melts, if we can call it that. But it tastes fine. I thought the crust was decent, cooked pretty well, just not a real thin crust pizza crust. And definitely not a thick crust pizza.

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