Quick Background Story
I historically plan ingredients that don’t need to be fresh (and particularly not being kept in a fridge or similar). So these are all generally ingredients I keep in the cupboard at all times.
These are two current variations of the ingredients. I’m still fine tuning options, and trying to bring the price down per waffle, and take out as many common allergens as I can.
The ‘lots’ mix was recently used commercially, at the Circus Hub for one of their events.
Makes 2 @ 1/2 cup of mix per full deep Belgian Waffle
- 1/4 cup Rice Flour
- 1/4 cup Buckwheat Flour
- 2 tbls Cashew Milk Powder
- 2 tbls Soy Milk Powder
- 1 tsp Baking Powder (Gluten Free version)
- 1/2 tsp Baking Soda (Gluten Free version)
- About 20ml Oil (1tbs + 1 tsp)
- 1 tbls Maple Syrup
- 1tsp Vanilla Essence
- 1/4 tsp Ground Cinnamon
- 1/2 cup + 1 tbls water
Makes 4 @ 1/2 cup of mix per full deep Belgian Waffle
- 1/2 cup Rice Flour
- 1/2 cup Buckwheat Flour
- 4 tbls Soy Milk powder (or soy Flour, but that’s not as good)
- 2 tsp Baking Powder (Gluten Free version)
- 1 tsp Baking Soda (Gluten Free version)
- 2 tbls Oil (Rice Bran or similar)
- 2 tbls Golden Syrup (or Caster Sugar)
- 1 tsp Vanilla Essence (optional)
- 1/2 tsp Ground Cinnamon
- 1 cup + 1 tbls water (to get the right consistency)
Makes about 16 Deep Belgian waffles
- 8 tsp Baking Powder (Gluten Free version)
- 4 tsp Baking Soda (Gluten Free version)
- 250g Buckwheat Flour
- 300g Glutenous Rice Flour
- 60g Soy Milk Powder
- 2 tbls Ground Cinamon
- 4 tbls Cocoa
- 80g Rice Bran Oil
- 80g Golden Syrup
- 1 litre (1kg) Water
- Combine all the ingredients with a whisk. The mix should resemble the consistency of fresh double cream.
- If using the larger mix, you may find it easier to put the liquid ingredients into a bowl first, add then the dry ingredients on top. Mix slowly with a mechanical mixer.
- Cook for around 5 minutes in a pre-heated deep Waffle Press (1/2 cup of mix per waffle)