Monday, March 31, 2014
GLUTEN FREE CHOCOLATE WAFFLES WITH FLEUR DE SEL CARAMEL BUTTERCREAM
I developed this recipe to ensure Southmoreland guests who have a gluten intolerance are able to enjoy breakfast without concern.
Be sure to check the labels for each of your ingredients to ensure they are certified gluten free.
This recipe is adaptable to regular flour as well. Simply replace the gluten free flour in the waffle batter with an equal amount of all purpose flour. You may not want to -- they are equally delicious prepared both ways.
Fleur de Sel Caramel Sauce
¾ c. Sugar
½ c. Water
¼ c. Corn syrup
1 tsp. Vanilla
½ c Heavy cream
2 Tbs. Butter
½ tsp. Fleur de Sel
In a small sauté pan combine sugar, water and corn syrup. Cook over medium heat, stirring occasionally until mixture is an amber color. Carefully, add vanilla, heavy cream and butter stirring constantly until smooth. Stir in the fleur de sel and set aside.
Fleur de Sel Caramel Buttercream
1 ½ c. Confectioner’s sugar
½ c. Butter (softened)
¼ c. Fleur de Sel Caramel Sauce
Combine all ingredients in a mixing bowl and whisk until smooth. Spoon into a piping bag fitted with a piping tip such as Ateco# 806. Set aside.
Gluten Free Chocolate Waffles
1 ½ c. Gluten free all purpose flour (we like Trader Joe's)
½ c. Cocoa
2 Tbs. Sugar
1 Tbs. Baking powder
½ tsp. Baking soda
½ tsp. Salt
1 c. Milk
½ c. Vegetable Oil
1 c. Semi-sweet chocolate chips
Pre-heat the waffle iron according to manufacturer’s instructions. Combine dry ingredients in a large mixing bowl and whisk to combine. In a separate bowl combine wet ingredients and whisk until smooth. Gently fold in dry ingredients into the wet ingredients and add chocolate chips. Be careful not to over mix.
Ladle the batter onto the hot generously oiled waffle iron and cook.
Cut waffles and arrange them on a plate. Pipe buttercream on top and drizzle with fleur de sel caramel. Serves 4.
Mark Reichle and Nancy Miller Southmoreland on the Plaza