This Easter I made an amazing discovery.
I discovered a substitution for toast that, in the words of
my gluten tolerant husband, "This is much better than
toast!" This is a huge testament coming from a guy who
misses toast with eggs at home (we have a 100% gluten-free
home) and always orders toast with his breakfast at restaurants.
So what is this amazing discovery? Lets
call them Cheddar
Waffle Toasts. What I now refer to as toast
is the foundation for our recipe Eggs
Benedict on Cheddar Waffles. Heres how you
- 1 small russet potato, peeled and cut
into 1-inch pieces
- 2 cups gf flour
- 2 teaspoons kosher salt
- 1 Tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 Tablespoons sugar
- 3 large eggs, lightly beaten
- 8 Tablespoons unsalted butter, melted
- 2 cups buttermilk
- 1 cup cheddar cheese, grated
- (Milk to thin batter, if necessary)
Place the potatoes in a medium saucepan
and cover with water. Bring to a boil. Reduce heat and simmer
until the potatoes are tender, about 10-12 minutes. Drain
and mash the potatoes. Measure out 1/2 cup of the mashed potatoes
for the waffles.
In a large bowl, combine the gf flour, salt,
baking powder, baking soda, and sugar. Whisk until dry ingredients
are thoroughly combined.
In a separate bowl, whisk the eggs, butter
and buttermilk together. Add the wet ingredients to the dry
ingredients and stir until combined. Fold in the cheddar cheese
and mashed potato.
Note: If the batter seems too thick, stir
in up to 1/4 cup milk to thin.
Spoon batter onto a prepared waffle iron
and cook until brown and crisp. Transfer waffles to a baking
sheet and keep warm in a 200°F oven.
Fresh out of the waffle iron, just split
the waffles into 4 sections and spread with butter and eat
just like toast.
You can either cook all the waffles at once
and wrap the leftovers in plastic, then freeze or refrigerate
them. When you want to make toast, simply place them in a
toaster to re-warm or under a broiler for a couple of minutes.
If you would rather make your toast fresh each
day, just refrigerate the batter and make one or two waffles,
(4 to 8 pieces of toast) each day. The batter will keep in
the refrigerator for about a week.
Once you serve these toasts, itll
be hard for anyone to go back to plain bread toast!