Four years ago, I had so much trouble with my stomach. No matter what I ate, I would get bloated and have a lot of pain. Doctors thought it was IBS, so I went to a dietitian (before I became one myself) to get some advice. She said that I should stop eating garlic, onions and lots of other stuff. I should also stop eating gluten. Since I was pretty desperate, I decided to listen to everything she suggested so I stopped eating gluten (and the other things) right then and there.
No more bread, no more pasta and no more cinnamon buns. Not that I used to eat any of this that often, but still. There are a lot of things that contain gluten that you don’t know about until you start looking. When you start reading the ingredient lists you learn that food companies put gluten in a lot of things. Anyway. I had always been this healthy girl, eating a lot of fresh food and fruits, but somehow my diagnosis made me eat even better.
Nowadays the supermarkets are filled with glutenfree alternatives, but 4 years ago it was different. If I wanted bread I had to bake it myself. It wasn’t easy though, baking without gluten is really hard. Bread often tastes like sand and have a consistency like brick stone. So, for a couple of years I didn’t eat bread or pastries at all. I felt good and healthy, but I missed having a slice of bread or a sweet treat sometime.
And sometimes I just wanted to have one of those delicious cinnamon buns. But I have never bought one, because I know that the pain wouldn’t be worth it. I just accepted that I couldn’t eat those things anymore. Yet I couldn’t get crispy waffles, freshly baked cinnamon buns and ciabatta out of my head. I missed it.
About a year ago I realized one thing though. Why should I have to stop eating those things? I just had to learn how to make them without gluten. The first thing to try? Waffles. It seemed easier than cinnamon buns and ciabatta. It took me a lot of trials, but then, one day, I found the perfect recipe that actually worked. A recipe that gave me crispy, delicious waffles without gluten. And you know what? The next time I made waffles I made two types; one with gluten and one without. We had friends over for dinner and they all preferred the glutenfree ones over the regular ones. That’s something, isn’t it?
2,5 dl oat milk
2 dl corn flour
1 tsp baking powder
1 tbsp coconut sugar
50 g canola oil
Whisk together all ingredients in a bowl.
Heat up a waffle iron and add 1 dl of the batter (more or less depending on your waffle iron). Close the lid and wait 2-3 minutes (also depending on your waffle iron). Open the lid slowly and use a fork to detach the waffle from the iron. Repeat for the remaining waffles.
Serve with whipped soy or coconut cream and fresh berries.