Lectin Free Belgian Waffles
Updated: Apr 28, 2019
A fresh, low-lectin twist on a classic, these LFG Belgian waffles are so fluffy and delicious. Even the most snobby of foodies will love them.
Inspired by the made-to-order Sunday brunch Belgian waffles at Log Haven, up Emigration Canyon in Salt Lake City, my LFG version with no-lectin flours and a "yeast replacement" is light and airy. Best of all, it smells and tastes like the original.
Real Belgian waffles are made with yeast. But according the Dr. Steven Gundry, active yeast is not on the Plant Paradox diet. My LFG Belgian waffles have the same air pockets in them as the real thing, because I use a yeast replacement. Read on to find out how to make it.
1 C LFG Flour Blend*
1 T Sorghum Flour
1 T Tapioca Flour
1 T Flax Seed Meal
1 Pastured Egg Yolk
2 T Olive Oil
1 C Compliant Milk (or 1-2 T more to get the right consistency)
1 T Monk Fruit Sweetener
1 T Raw Local Honey
1 t vanilla extract
1/2 t almond extract
1/2 t Xanthan Gum
1 Pinch Salt
1 Pastured Egg White
1/4 t Cream of Tartar
2 T LFG Sourdough Starter**
Confectioners Swerve (for dusting)
* 2:1:1 Cassava, Almond & Coconut Flours
** if you don't have starter, use 1/2 t baking soda,1/2 t lemon juice**
Yield: 2 Large Belgian waffles
Step 1: Mix the Batter
Heat your waffle iron on highest setting. In a one-quart pourable measuring cup, mix together flours, flax meal, yolk, oil, milk, monk fruit, honey, vanilla and almond extracts, xanthan gum, and salt. Set aside. In a separate smaller, pourable measuring cup, mix egg white and cream of tartar to stiff peaks with electric mixer on high. Set aside.
Step 2: Add the "Yeast"
If using starter, add it to the batter now and fold it in. Let the batter sit for about 10 minutes. The honey and starches will excite the starter.
**If not using starter, add baking soda and lemon juice in a small bowl. It will look like a science experiment, but that's good! The foam will replace the wild yeast in the starter and will give Belgian waffles their loft. Scrape the bubbly mixture into your larger cup with the batter. Fold in until well incorporated. Let the chemical reaction commence for a minute or so.
Finally, fold in the stiff egg whites.
Step 3: Cook the Waffles
Butter the bottom of your waffle iron and flip. Flip back and pour in enough batter, about 1/2 cup for my waffle iron, to make one waffle. Flip again. When ready flip and remove the golden brown waffle. Plate it and garnish with four "heart" strawberries and dust with confectioners Swerve. Serve with Lakanto Maple Flavored Syrup. It tastes like pure maple syrup, but has no sugar!
For waffles on the go, try adding the maple flavored syrup directly to the batter. Then just take the maple waffle with you.
These waffles pair lovely with a glass of Champagne or a mimosa for an elegant Sunday brunch. YUM!