After the waffle disasters of yesterday, I sought help on the Recipezaar Community Forums to see what exactly had gone wrong. I was duly advised that my batter was too thin (despite the recipe I had based it on saying that it should be), and that it needed more oil. After another arduous session cleaning the machine, I applied the advice given and was greeted with success.
The Waffle Recipe
- 1 cup “Lola’s All-Purpose Gluten-Free flour
- 1 egg
- ½ cup water
- ½ cup vegetable oil
- ½ teaspoon guar gum
- 1 teaspoon gluten-free baking powder.
The ingredients are beaten together, then the resultant batter refrigerated for 2 hours. Batter is then ladled (about half a cup) onto the heated and oiled waffle iron. Batter is spread carefully to cover the surface of the die, without overflowing the outer edges (this causes the lid to be hard to open). The lid of the waffle iron is then lowered carefully – do not push it down, otherwise the batter can come out of the sides, stick and make it difficult to open. (Guess how I know.) Cooking time with this old Sunbeam waffle iron is just under 5 minutes.
I have repeated this using rice flour, rather than the blend, with similar success (slighly more water is needed).
Sincere thanks to “Chef TotalFark” at Recipezaar for the valuable advice that got this working, and saved any more horrendous cleaning jobs.