Betty R's Famous Waffles Attn: Charski
 

Char I noticed that tweaks were made with using coconut flour
instead of VWG...Which to you use? Is this the original recipe?

Originally Posted by Charski
This is my FAVORITE recipe - in fact I'm going to be making them in about 10 minutes! Even people who would gag if you TOLD them they were low-carb think these are excellent waffles!

"BettyR's Amazing Waffles

Preheat your waffle iron.

1 8 oz. package cream cheese, cubed
3 eggs
2 pkt. Splenda
1 tsp. or pkt. Stevia Plus
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup vital wheat gluten
1 tsp. cider vinegar
1/4 cup cream
1 cup shredded Mozzarella cheese

Put all ingredients into a food processor; process until smooth. Open processor and scrape down the sides with a spatula, then process another 60 seconds. The batter will be VERY thick - do NOT thin it down!

Place a heaping tablespoon (the kind you eat cereal with, not a measuring spoon) of batter into each waffle section of the iron and cook as you would regular waffles.

Makes 7 large waffles, approx. 3.6 carbs each

You can reduce the calories by using part-skim ricotta cheese in place of cream cheese and Hood's LC milk in place of the cream, if you like."

I don't bother to put the sweetener in because we use the leftovers like bread for sandwiches.

Also I've used all kinds of shredded cheese in these, whatever I have on hand. Even the Trader Joe's 3 cheese blend is really good! You don't taste the cheese (unless you used something very strong) and it works fine if you're not in possession of mozzarella at the moment.

These are FANTASTIC !! Love em, had a problem with sticking on the first round.. I guess that I didn't let the waffle iron heat up enough... I have the George Foreman grill that has the waffle inserts and they make huge waffles..

Barbo, I make that recipe pretty much as written. I don't add the sweetener any more, and I'm most likely to use Trader Joe's shredded 3 cheese blend (cheddar, mozz, and jack, IIRC) because that's what I usually have on hand. You'd never know there was cheese in there anyway!

I've not been all that happy with things I've tried using coconut flour. And I figure, if it ain't broke - don't fix it! :laugh:

Thanks Char
 

I looked up VWG and it's about 12 g. carb for 1/2 c.
so that is the highest count on the waffles. The rest
does not add up to a great deal. 3.6 is a good count when
something is so delicious.

Char -- I made these this AM and they were very good. DW also really liked them, so that makes them great. My only suggestion is they could have been just a little crispier, but the're the best so far.:clap:

Cook 'em a little longer, Bill, I think mine go 3.5 minutes.

Hint - leftover waffles make fantastic "bread" for sandwiches - all those little pockets hold condiments superbly!

I make waffles every Sunday morning and make 2 extra for bread! LOVE THAT!

I made "garlic bread" with these last week.

I use the coconut flour version since I've gone gluten-free and they are just as good as the original.

Pam can you post your recipe version with the coconut flour? I too try to stay gluten free (but sometimes I just slip up...you know how that goes. Then as Fawn says, I am apt to have 6 more months of bad luck from the re-exposure to the gluten! Doh!)

Hugs all! Char it sounds like a great recipe honey!!

I can't take credit for anything but posting this, it's BettyR's recipe and one we love!

I'd like to see the exact coconut flour version too - that would be a good way for me to use up some of this CF I bought!

I finally found it in one of my many Word documents.

Here it is:

BETTYR'S AMAZING WAFFLES + COCONUT FLOUR = A+++

These truly are the best low carb waffles I have tried so far. I substituted 1/4 cup coconut flour for 1/2 cup VWG. Texture,flavor and crispiness were fabulous. ( I also colby/Jack cheese and 1/2 tsp. Vanilla.

Preheat your waffle iron.

1 8 oz. package cream cheese, cubed
3 eggs
2 tsp. Splenda
1/4 tsp. or pkt. Stevia Plus
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cup coconut flour
1 tsp. cider vinegar
1/4 cup cream
1 cup shredded Mozzarella cheese (or colby/jack)
1 tsp. vanilla

Put all ingredients into a food processor; process until smooth. Open processor and scrape down the sides with a spatula, then process another 60 seconds. The batter will be VERY thick - do NOT thin it down!

Char -- No complaint, just trying for perfection. I tried the 2nd batch a little longer and it helped a bit. Would anything else help, e.g., a dash of guar gum. DW suggested maybe a little more liquid. What think ye???

BTW, think I meet the req'ts to post graphics/private messages now. Sent a message to webmaster last night, so am just waiting to hear. Am I supposed to receive some sort of notification/instructions???

No, ya gotta figure it out yourself! LOL!!

To send a PM, click on the screen name of the person you want to contact, in the upper left hand corner of any of their posts. You'll get a drop-down menu with choices, choose "Send a private message to ****" and it will take you to your messaging center. Easy peasy!

Hmmm, more liquid, maybe - let us know if you try it next time. Mine do come out crisp so it may just be the heat at which your waffle maker operates?

Bill I sent you a message did you get it?

Bill, what kind of cheese are you using? A higher fat content in the cheese should get you a crispier crust, along with the hotter, longer cooking time.

The recipe I use doesn't use any cheese. SO it is GF and Dairy Free!

Would this batter work for pancakes as well?

When I go on an Amazing Waffle spree, I make several batches and freeze them. They do quite well popped into the toaster (who needs Eggos?). I leave them in the iron just a little less time if I'm going to freeze them, removing them when they're just barely browned, to give them room to darken up a bit in the toaster. No need to thaw--just pop them right in, frozen.

It might but you'd have to thin it considerably - the way this is written, it's very thick - I use a small ice cream disher to portion it and scoop it out of the disher.

It's thicker than cake batter but thinner than cookie dough - about in the middle, I'd say.

Thank you for the coconut flour version. I am not a big fan of VWG. It is used to make bread chewy, but in baking it tends to make things spongy. That is one reason I am not a fan of the Atkin's mix. I am not into that spongy texture.

Now I just have to find coconut flour :)

Thank you!

Used grated parmesan.

Bill

I would try them with Jack, Coby/Jack, or Mozz. and see if that will crisp them up a bit.

Sorry, I recalled incorrectly -- it was mozz -- was recalling from memory and that's a little short.

Just trying to make them perfect, but they are great already. Will try my DW's suggestion of a little more liquid and bake a little longer. As many new recipes as I have compiled, it may be a while -- even have some of the waffles frozen.

Just made these waffles--these truly are AMAZING--my hubby couldnt tell the difference in the taste between the buttermilk ones he was eating and the one I was eating today!! Finally I have a great waffle recipe that taste fab!

I did substitute almond milk since that was all I had but that was the only difference I did-and leave out the sweetners since I was going to be using syrup anyway-I didnt need them sweet! so so good-I cant wait for breakfast tomorrow--woohoo!!

Please do share. How do you make these?

Thanks

Anna

Zipp2play please share that recipe.

I was just thinking how can I make this dairy free.

Esther, remind me again, can you have any kind of nuts? I know you can have coconuts, but do cashews or almonds give you problems?

Pooti I can have nuts. I know you can't.

No wheat,sugar , dairy, soy, the world LOL. These make my body do weird things.

I finally got around to making these, oh my goodness!! They're the best waffles ever!! I used about 3/4 cup batter for each waffle and I got 4 waffles from my batch, but that's alright, they were still only about 6 carbs per waffle and one was plenty for me. I will be using this recipe from now on.

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