Cheese waffles, gluten and lactose-free

Cheese waffles, gluten and lactose-free

Gluten and lactose-free cheese crispy7

The other day I went to the shop, and I asked my son what to bring? “Some kind of chips,” he said. There isn’t much choice in gluten and lactose free section. A few brands of plain and peppered and that’s it. I grumbled to myself. Then at home when I was unpacking and putting stuff on the shelves my glanced at the waffle maker. It was sitting there, gathering dust for a couple of months. I gave it a try when we had bought it, but it didn’t work out for me. But now I thought, I just shouldn’t give up. I searched for my waffle recipes and thought, there will be what will be. I put together a mix using several of my other recipes. My cheese waffle was born, and it turned out that the whole family fell for. It was a big success, so I’m not going to pack away the waffle maker because it will be used more often. 😊

I also made a sweet version – there is a saying in my home country: if you’re going to have a goose then you can as well make it fat. 😀 I’ll post the recipe soon because that was delicious too.

Ingredients

350 grams gluten-free bread flour
100 grams lactose-free margarine
100 grams lactose-free grated cheese
1 egg
100 grams lactose-free butter cream
6 grams baking powder
1,5 teaspoon salt

Preparation

I mixed up the ingredients. This time I used bread flour from Doves Farm (an UK producer) since I usually use it for the ‘pogácsa’, the Hungarian small, unsweetened  round cake. You can try any other kind of gluten-free flour. 😊

Gluten and lactose-free cheese crispy1

Gluten and lactose-free cheese crispy2

In the mixing bowl I first added the flour and the cold butter. I processed this with the mixer until smooth, then again with the other ingredients.

Gluten and lactose-free cheese crispy3

Gluten and lactose-free cheese crispy4

The consistency of the dough is very good, it’s great to work with, not sticky. I shaped the dough into walnut-sized dumplings and placed one in the middle of the heated oven. I pressed it down well and let it bake for a few minutes until brown. You don’t need to grease the oven separately as it’s in the dough.

Gluten and lactose-free cheese crispy5

Gluten and lactose-free cheese crispy6

Out of this batch, about 35-40 pieces were baked. Unfortunately I don’t know exactly, because they were constantly disappearing from the plate. 😋 It’s time consuming, you have to stand next to it, but if you take the time, you can put delicious, tasty crunchy waffles in front of your child instead of chips. And you will know exactly what’s in them. Maybe next time I’ll spice it up with some spices, I think it’ll be delicious like that too. Give it a try. 😉

Gluten and lactose-free cheese crispy7

Gluten and lactose-free cheese crispy8

Enjoy!

Puffball cookies, gluten and lactose-free

Puffball cookies, gluten and lactose-free

Puffball cookies, gluten and lactose-free5

I was looking through my old recipes today and found one again that I hadn’t yet made gluten-free. That’s a big problem, because it’s delicious, not to mention it’s beautiful. I loved taking pictures and my family loved eating it. 😀🙈 It’s supposed to last a long time, but just watch. 😀

Ingredients

150 grams gluten-free cake flour
60 grams gluten-free natural cocoa powder (not sweetened)
6 grams gluten-free baking powder
200 grams of sugar
1/2 teaspoon gluten-free ginger powder (can be omitted)
pinch of salt
10 g vanilla sugar
60 g lactose-free butter
2 eggs
icing sugar (powder) to taste

Preparation

I mixed it all together except for the sugar powder at the end of the ingredients. Important that the butter must be cold when cut and mixed into the other ingredients. I kneaded it thoroughly. If you want, you can cut chocolate to large pieces and add them to the dough. I put it in a sealed bag in the fridge for an hour. I put some icing sugar in a bowl.

Puffball cookies, gluten and lactose-free1

I shaped the dough into walnut-sized balls, rolled them in the icing sugar, and placed them on the baking sheet, spacing them apart, because the cookies tend to grow when they bake. I pressed the middle of each ball a little bit. I preheated the oven to 200 °C and the cookies baked for 15 minutes.

Puffball cookies, gluten and lactose-free2

Note that it must be cooled in the pan, because when you take it out, the cookie is soft. As it cools, it will harden. As it bakes, it expands and cracks the icing sugar layer, which is why it becomes like a mushroom.

Puffball cookies, gluten and lactose-free3

Puffball cookies, gluten and lactose-free4

Puffball cookies, gluten and lactose-free5

Enjoy!