When I first began to be serious about gluten-free living (actually living as opposed to avoiding the issue) I began to copy likely looking recipes off the web. When I began to blog about the gluten-free journey for Rita and me then the issue arose of giving credit to other bloggers who offer their insights and share their recipes.
So I have recipes like this one that was inspired by Raspberry Double-Coconut Muffins from I-know-not-where. Yes, I searched many combinations of variables with no hits. Perhaps this generous person no longer blogs or has taken up other topics. But today Rita, her husband David, and I spent several fun hours trying the basic batter in several different forms.
The batter was specified for muffins. But we were craving waffles as well as wanting to test the waffle iron. It was a a re-sale bargain and in need of a good gluten-free waffle batter. So here we went again. After the basic batter was mixed Rita turned half of it into muffins while I presided over the waffle iron and David gallantly assisted us both with a thorough evaluation of all results.
The three of us loved this recipe equally as muffin or waffle. We tested pancakes by adding more liquid to the batter but the flavor balance was off. Another day, another experiment will be required for pancakes.
Double-Coconut Muffin-Waffle Batter
1 1/2 cups brown rice flour
1/2 cup tapioca flour
1/2 cup unsweetened shredded coconut flakes
1 teaspoon xanthan gum
1/2 teaspoon sea salt
2 teaspoons gluten-free baking powder
1/4 cup sugar
1 1/4 cup coconut milk (regular, light, or part coconut & part almond milk)
1/2 teaspoon vanilla
coconut oil (for the waffle iron)
Preheat your oven to 400*F if you plan to have muffins.
In your batter bowl whisk together all of the dry ingredients. In a separate bowl beat together all of the wet ingredients. Then dump the wet ingredients into the dry ingredients and whisk all together. As in all such batters it will still be a bit lumpy but especially so with the coconut flakes.
For waffles: heat the appliance according to instructions. Oil it well with vegetable oil (we used coconut oil). When the appliance light signals that it is ready, spoon in the recommended amount of batter. Close the top and wait until it signals that the waffle is done. Then pull the waffle out and proceed to make the next one until the batter is all used up.
For muffins: spoon a good tablespoon of batter into each of 12 muffins cups or tins. We used the handy little silicon muffin cups that pop out muffins and wash up easily. Place about 1 teaspoon of jam in the middle of each cup. We tested fig preserves, seedless raspberry jam, and orange marmalade. Spoon in the remaining batter divided between the muffins to cover the jam. Bake for about 25 minutes depending on your oven. They will be very firm to the touch when they are done.
Yields 12 servings.
Mom and Rita (and David)