I wanted to post this recipe last Spring when I had a couple of weeks off from work. I bought a waffle iron in the Winter of 2018-2019 and discovered how easy regular waffles are to make. Except for these Ginger Bread Pancakes that I make every December to celebrate my birthday, I'm not great at making pancakes, but waffles are a revelation.
My recipe post plans were thwarted, though. The only gluten-free cornmeal I can find locally is made by Bob's Red Mill. I searched everywhere for it—to no avail. Even the website lists it as not available. This is not good. I noticed that the packaging had changed on a number of their products, so I waited thinking the delay was because of packaging changes.
Well, it's now June 2020, and I'm still waiting. Except I'm not waiting. I have taken matters into my own hands. Out of desperation, I bought a bag of cheap popcorn and ground the whole thing up in the dry grind container of my VitaMix. It ground that popcorn into cornmeal in a flash, no problems. What took me so long to figure that out? I'm back in business again making Polenta Pizza, Zucchini Cornbread, Quick Cornbread Casserole, Sweet Potato Chilli with Cornbread Topping, and today's recipe: Pumpkin Cornmeal Waffles (I make a lot of waffles).
I have just a few comments, and then I'll get to the recipe.
Cornmeal: As I said above, the only brand of gluten-free cornmeal I can find locally is from Bob's Red Mill. If you have access another brand of gluten-free cornmeal, feel free to use that instead of grinding popcorn. Only grind popcorn if you have a VitaMix or other high-power blender, or a grain mill. Grinding popcorn would ruin a regular blender.
Gluten-Free Flours: I have used many different flours to make these waffles. This time, I used quinoa and buckwheat flour. Alternatively, you could use your favourite gluten-free flour blend or even oat flour instead. I've used Bob's Red Mill all purpose gluten-free flour blend (the red bag). Sorghum and oat flour is a good combination as well. If you can eat gluten, go ahead and replace the total amount of gluten-free flour 1:1 with wheat flour.
Corn Starch: In addition to adding extra binding and lightening the crumb, corn starch is the secret ingredient that makes these fat-free waffles super crispy on the outside. Do not substitute with another starch.
Water: Because different flours absorb liquid differently, add only a 1/2 cup water initially. If the batter seems too thick once the dry and wet ingredients are mixed together, add more water a tablespoon at a time, until it reaches a thick but flowing pancake batter consistency. Sometimes, I will add up to another 1/2 cup of water. The batter will thicken more as it sits.
Waffle Iron: I use an inexpensive Oster non-stick waffle iron. I never oil it. The waffles come out fine. Each waffle takes about 5 minutes to cook at a heat set just above medium. The temperature dial on my iron is not very specific, unfortunately. You will have to experiment a bit with yours. The waffles are done when the amount of steam rising from the iron is greatly reduced and the lid opens with little to no resistance. If you have a hard time opening the lid, let the waffle sit for a minute or two more and try again.
One More Tip for Crispy Waffles: The corn starch really helps to make the waffles crispy fresh out of the waffle iron. However, to get that extra bit of crispiness, put a metal cooling rack right on the metal oven rack in your oven and set the oven temperature to 93°C (200°F). Place the waffles fresh from the waffle iron directly on the cooling rack in the preheated oven and leave for 5 minutes. Don't pile the waffles one on top of the other or they get soggy and limp. Don't leave the waffles in the oven for much longer than 5 minutes or they will dry out.
These waffles are the most crispy and delicious when served fresh. Left-overs can be frozen and reheated perfectly in the toaster. Left-over waffles make the best sandwiches.
Pumpkin Cornmeal Waffles
makes 6-8 16 cm (6 in) waffles
- 1 1/4 cup gf flour - (I used 1/2 cup quinoa, 3/4 cup buckwheat ground from fresh groats)
- 1/4 cup cornstarch
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup canned pumpkin puree
- 1 cup soy milk
- 1/2-3/4 cup water, divided
- 2 Tablespoons sugar (optional)
- 1 teaspoon vinegar (any kind) - I used rice vinegar
Set your waffle iron to just above medium heat. I can't give you a specific temperature as all waffle irons are different and the temperature dial on mine is not very specific. (Please ignore the broken handle.)
In a medium mixing bowl, combine the gluten-free flours, sugar, baking powder, and baking soda. Set aside while you warm up the waffle iron.
If you prefer savoury waffles, this would pair beautifully with a veggie chilli or tofu scramble.
To your health and happiness,
Beans and Rice