This weekend Lance and I celebrated our anniversary. We woke up Saturday morning and I got to work on breakfast. Lance had wanted waffles for a while, but the batters I had tried just weren't holding up well enough. I decided to try teff - which I had used in a bread recipe that just didn't go over well. The taste was still pleasant enough that I thought it would do well for breakfast.
Teff is a darker grain that has a bolder (but pleasant) flavor, so it's best paired with milder, sweeter grains. It is gluten free and nutrient rich.
Teff Waffles
1/2 cup Teff
1 1/2 cup Sorghum Flour
3/4 cup Tapioca Flour
1/2 tsp salt
1 tsp Baking Soda
3 TB Potato Starch
1/2 cup Olive Oil
1/3 cup Agave
1 1/2 cup Water
I highly recommend purchasing a non-aerosol olive oil sprayer. Bed Bath and Beyond carries them for under $10 and they are very handy. I would use grape seed oil to spray the waffle pan prior to putting down the batter. Gluten free batter doesn't hold up quite as well because the gluten acts as a binder. If the batter continues to stick, put more oil in the batter.
These waffles are great with maple syrup or any kind of fruit topping.
Hi Cami,
ReplyDeleteI found this recipe googling "teff waffles." I'm eating them right now and they're fabulous! Thanks so much.
I also spent a couple of minutes reading your other blog. My wife and I both got very ill with serious Candida overgrowth three years ago. We had very little relief with any allopathic treatments but have had great success with a combination of acupuncture and clinical herbal formulas. Is that an area you've looked into at all?