|
I overate today. I don't know what the heck was wrong with me, but I made oatmeal-banana-chocolate muffins this afternoon and ate two of them. They're not gigantic and because they have no added fat, they're not that high in calories, but they are a huge carb load compared to how I normally eat, and I just couldn't resist. But don't worry, they're all about to be frozen and sent to the basement so that they're only eaten one at a time over several months. I think the problem is that I really do get to a point every couple of weeks where I really want something cake-like or bread-like. And with all the upheaval over the kidney stone and the fatigue and the work backed up, I didn't replenish my supply of buckwheat pancakes or waffles, so I don't really have any kind of bread substitute to satisfy my once a week craving -- hence the oatmeal muffins. I will try to get the buckwheat pancakes done by Friday. Making waffles is more time and effort than I'm up for right now, and the recipe still needs work. It just doesn't come out exactly the way I would hope. I have no experience making regular waffles, so starting out with gluten-free buckwheat waffles was probably pretty ambitious. If anyone has any advice, please feel free to message me. I've made these waffles three times now, each time adjusting the recipe a little, but they are still not right. There is something odd about the way that the fat combines with the buckwheat flour. When I followed the recipe exactly, the waffles came out too greasy-crisp. When I added extra buckwheat flour, they came out too doughy. My next experiment is adding the extra flour but also adding an egg white -- beating it to stiff peaks and then folding it into the batter at the last minute. Seriously -- if anyone knows anything about this, please let me know. Now, I should probably run around the block with the dogs 5 or 6 times to burn up the calories.
Diet Calendar Entry for 08 June 2016:
|
987 kcal
|
Fat: 38.76g | Prot: 70.70g | Carb: 88.89g.
Breakfast: Milk (Nonfat), Banana Oat Blueberry Walnut Muffins, Sara Lee Honey Ham, Cream Cheese, Cabot Cheddar Cheese Slices. Lunch: Blue Diamond Almond Nut-Thins - Pecan Nut & Rice Cracker Snacks, Kale (Cooked), Nature's Promise Organic Grape Tomatoes, Cooked Summer Squash and Onions (Fat Added in Cooking), Jennie-O Turkey Burger Patties. Snacks/Other: Whole Foods Market Turbinado Raw Sugar, Raspberries, Blueberries, Cantaloupe (Muskmelon), Frieda's Cara Cara Oranges. more...
|
|
 Comments
I found this online just now: http: // cookieandkate .com /2015 /gluten-free-buckwheat-waffles/
09 Jun 16 by member: Mom2Boxers
|
Mom2Boxers -- believe it or not, this is the base recipe I am using. It doesn't work that well which is why I started adjusting. I even sent email to Kate asking her for some advice, and got nothing helpful. By the way, I use a lot of Cookie and Kate recipes and they are generally very good. I use her buckwheat pancake recipe, and the only change I made was adding cinnamon. The pancakes are delicious. Also, she has a recipe for a quinoa with roasted vegetables side dish that I made at Thanksgiving since I can't eat stuffing, and everyone went crazy for that dish, even the guests who were busily eating the stuffing!
09 Jun 16 by member: Hermiones Mom
|
@MOM............that's one of my favorite sites. Great recipes.
09 Jun 16 by member: Engeland
|
@HM........what type of fat are you adding to the batter? I would need to see the recipe and then I may be able to give you some tips. Working with buckwheat flour can be tricky.
09 Jun 16 by member: Engeland
|
Engeland -- go to Cookie and Kate and look up Buckwheat Waffles and you'll see the recipe. I am using butter as the fat. I am making my own "buttermilk" substitute with lactose free milk and vinegar. I know there's a big movement to use coconut oil as the fat, but I can taste it in anything it's used in and I do not like it. I always add cinnamon to Kate's pancake and waffle recipe. I am making the waffles using the Cuisinart griddler with waffle plates. I tried this recipe on a round conventional (not Belgian) waffle maker, and the batter literally slid off the appliance! The only other change is that I make a double batch for freezing -- but I can't imagine that would make a difference. Any advice would be appreciated.
09 Jun 16 by member: Hermiones Mom
|
ok, I will check. I use her recipes a lot.
09 Jun 16 by member: Engeland
|
ok, I will check. I use her recipes a lot.
09 Jun 16 by member: Engeland
|
It may be the lactose free milk. Must you use that? You are using real butter? I always use full fat milk with vinegar or lemon juice when making my own buttermilk. Usually it's one tbsp vinegar or lemon juice in one cup full fat milk and I let it set for about 15 mins. How long are you letting your buttermilk mixture set? I don't think you should be freezing the batter or the waffles. Don't do that.
09 Jun 16 by member: Engeland
|
Are you putting oil on the waffle plates?
09 Jun 16 by member: Engeland
|
I think your beaten egg whites experiment could do the trick. Buckwheat flour is more dense and fine than wheat flour so the egg whites should lighten the batter for a more fluffy waffle. I have no experience, though. Back in the days when I made waffles I always used beaten egg whites with wheat flour. Would love to hear how it turns out!
09 Jun 16 by member: trackin64
|
Back in the day when I made waffles I always used the stiffly beaten eggwhites too. Hope it works for you!
09 Jun 16 by member: FrankieBluEyes
|
Back in the day when I made waffles I always used the stiffly beaten eggwhites too. Hope it works for you!
09 Jun 16 by member: FrankieBluEyes
|
| |
|
|
| |
Submit a Comment
You must sign in to submit a comment
|
|
|
Other Related Links
Members
|
Hermiones Mom's weight history
|