The Ultimate Gluten Free Pumpkin Waffles
The recipe The Ultimate Gluten Free Pumpkin Waffles can be made in around 45 minutes. This recipe serves 6 and costs $1.41 per serving. One portion of this dish contains approximately 13g of protein, 23g of fat, and a total of 530 calories. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Many people made this recipe, and 868 would say it hit the spot. If you have xanthan gum, gluten free flour blend, light brown sugar, and a few other ingredients on hand, you can make it. It works well as a morn meal. It is brought to you by The Baking Beauties. With a spoonacular score of 61%, this dish is good. Users who liked this recipe also liked Gluten Free Pumpkin Waffles, The Best Ever Gluten-Free Pumpkin Waffles, and Gluten-Free Pumpkin Waffles.
Servings: 6
Ingredients:
3 teaspoons baking powder
3 1/2 teaspoons cinnamon
6 tablespoons cornstarch
4 large eggs
4 teaspoons ginger
2 1/2 cups all-purpose gluten free flour blend (see note)
1/2 cup light brown sugar
1 teaspoon freshly ground nutmeg (1/2 tsp packed, ground nutmeg)
2 cups pumpkin puree
1 teaspoon salt
1/2 cup melted, unsalted butter
2 cups whole milk (I used 1% without a problem)
1/2 teaspoon xanthan gum
Equipment:
waffle iron
bowl
whisk
stand mixer
Cooking instruction summary:
Lightly oil your waffle iron and set to desired temperature. Allow to preheat while you prepare the batter.In a large bowl, combine the brown sugar and cornstarch. Whisk to combine. Add the remaining dry ingredients, and stir to combine.Separate the eggs, whites into the bowl of a stand mixer (if using), and yolks into a medium size bowl.Add the pumpkin and the milk to the egg yolks. Whisk to blend and set aside.Beat egg whites until stiff peaks form. Set aside.While whisking, pour melted butter into egg yolk/pumpkin/milk mixture.Add the pumpkin mixture to the dry ingredients, mix until just combined. If they are still slightly lumpy, that is alright. That will work out when the egg whites are added.Place half the whipped egg whites in the pumpkin mixture, and fold in. Add the remaining egg whites, and fold in until no white remains.Scoop batter onto hot waffle iron, and cook until done. I found these took a little longer than my normal waffles, and I think that is due to the moisture that the pumpkin adds to these.
Step by step:
1. Lightly oil your waffle iron and set to desired temperature. Allow to preheat while you prepare the batter.In a large bowl, combine the brown sugar and cornstarch.
2. Whisk to combine.
3. Add the remaining dry ingredients, and stir to combine.Separate the eggs, whites into the bowl of a stand mixer (if using), and yolks into a medium size bowl.
4. Add the pumpkin and the milk to the egg yolks.
5. Whisk to blend and set aside.Beat egg whites until stiff peaks form. Set aside.While whisking, pour melted butter into egg yolk/pumpkin/milk mixture.
6. Add the pumpkin mixture to the dry ingredients, mix until just combined. If they are still slightly lumpy, that is alright. That will work out when the egg whites are added.
7. Place half the whipped egg whites in the pumpkin mixture, and fold in.
8. Add the remaining egg whites, and fold in until no white remains.Scoop batter onto hot waffle iron, and cook until done. I found these took a little longer than my normal waffles, and I think that is due to the moisture that the pumpkin adds to these.
Nutrition Information:
covered percent of daily need
