GF Patisserie
  • Home
  • About Us
  • Shop
    • Bakeries
    • Online Store
    • Gift Cards
    • FAQs
  • Recipes
    • Bars
    • Batters
    • Breads & Doughs
    • Cake
    • Cobblers & Crumbles
    • Cookies
    • Custards
    • Dairy Free
    • Egg Free
    • Fillings & Frostings
    • Gravies & Sauces
    • Main Dishes
    • Muffins
    • Pancakes & Waffles
    • Pasta
    • Pies & Tarts
    • Side Dishes
  • Contact
    • Consultations
    • Licensing
    • Wholesale Inquiries

Pumpkin Waffles

11/3/2017

0 Comments

 
With fall coming to an end and winter around the corner, we're celebrating the last bit of autumn with our pumpkin waffles. Whether you're having these for breakfast or dessert (we suggest à la mode),  this is the perfect recipe for that last bit of leftover pumpkin sitting in your pantry.

Like all our recipes for waffles, these are quick to make and can be made in large batches for the freezer. 
Picture
Prep: 5 minutes
Cook time: 30 minutes
Yield: 12 waffles

Ingredients:
  • 1 ¼ cups GF Patisserie All Purpose Flour
  • 3 tbsp light brown sugar (packed)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 2 large eggs (beaten)
  • 1 cup buttermilk 
  • ½ tsp vanilla extract
  • ½ cup canned pumpkin
  • 3 tbsp unsalted butter (melted)

Method:
  1. In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and spices.
  2. In a large bowl, whisk together eggs, buttermilk, vanilla, pumpkin, and melted butter.
  3. Whisk in the dry ingredients just until smooth.
  4. Oil your hot waffle iron and spoon batter into waffle iron, spreading quickly (the amount of batter will vary depending on your waffle iron.)
  5. Cook according to manufacturer’s instructions. Continue making waffles until batter is gone.
  6. Serve warm with your favourite syrup and toppings.
Tips:
  • These waffles freeze well, so make a bunch ahead of time and pop them into the toaster to reheat.
  • If making your own buttermilk, place 1 tbsp apple cider vinegar in measuring cup first, top off with regular milk (or almond milk for dairy-free) until you get 1 cup.
0 Comments

Buttermilk Pancakes

3/11/2017

0 Comments

 
One of the reasons quick bread type recipes (pancakes and waffles) work so well gluten free is that the original versions benefit from a lack of gluten development. Nearly any classic recipe for pancakes can be converted to gluten free with a simple exchange of the right flour (no added gums required.)

This recipe comes straight from The Food Lab, and all we did was a cup-for-cup swap with our All Purpose Flour. They turned out beautifully — light, fluffy, golden brown, and full of flavour. Get out your maple syrup, these are what's for Sunday breakfast!
Picture
Prep: 15 minutes
Cook time: 30 minutes
Yield: 16 pancakes

Ingredients (dry mix):
  • 10 ounces (284 grams or approximately 2 cups) GF Patisserie All Purpose Flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 1 tbsp sugar

Method:
  1. In a bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Whisk until combined.

Ingredients (pancakes):
  • 1 recipe dry mix (see above)
  • 2 eggs, separated
  • 2 ½ cups buttermilk
  • 4 tbsp butter, melted
  • 1 tsp vanilla

​Method:
  1. Heat a nonstick skillet on medium heat.
  2. In a clean bowl, whisk the egg whites to stiff peaks
  3. In another bowl, whisk the buttermilk, egg yolks, and vanilla together. Pour in the melted butter while whisking, and mix until combined. Gently fold in the egg whites.
  4. Pour the wet mixture over the dry mix and fold until just combined. Do not overmix, there should still be lumps.
  5. Add a ½ teaspoon of butter to the pan, and spread it with a paper towel.
  6. Use a ¼ cup dry measure (or a portioning scoop, we used a blue #16) to place the batter on the pan. Cook approximately 2 minutes, or until bubbles appear on top and the bottoms are golden brown.
  7. Flip the pancakes and cook until set, approximately 2 more minutes.
  8. Serve with warm maple syrup and butter, or fresh fruit and whipped cream.​
Tips:​
  • Make a double batch of dry mix and store the remaining mixture in a clean mason jar or another airtight container.
  • The recipe for pancakes can be halved to yield only 8 pancakes.​
  • Ensure your baking powder and baking soda are fresh (important for any baking).​
0 Comments

Waffles (Egg Free, Dairy Free)

2/22/2017

0 Comments

 
While not all the recipes we share can accommodate everyone's dietary restrictions, every now and then we like to post one of our allergy-friendly recipes.

This waffle recipe is gluten free, dairy free, and egg free, but they can certainly be enjoyed by the whole family. Fluffy and warm, they're perfect for breakfast (or having breakfast for dinner), and they're easy to make too. Use these to surprise someone with breakfast in bed, or make the kids a special weekend treat!
Picture
Prep: 15 minutes
Cook time: 30 minutes
Yield: 10-12 waffles

Ingredients:
  • 3 cups GF Patisserie All Purpose Flour
  • 2 tbsp baking powder
  • 2-3 tbsp granulated sugar
  • ½ tsp salt
  • 1 cup coconut milk + 2 cups water (whisked until combined)
  • ⅓ cup orange juice (can substitute with extra coconut milk)
  • ⅓ cup melted coconut oil
  • 2 tsp vanilla extract

​Method:
  1. Preheat your oven to 200 degrees F (to keep finished waffles warm), and preheat your waffle iron.
  2. In a bowl, sift together the flour, baking powder, sugar, and salt. Whisk dry ingredients until combined.
  3. Add the coconut milk and water dilution, orange juice, melted coconut oil, and vanilla to the dry ingredients. Whisk until well blended.
  4. Follow your waffle iron instructions for cooking. Store finished waffles in your preheated oven and continue cooking waffles until finished.
Tips:​
  • The waffle batter should be like cake batter. Depending on your altitude, you may need to adjust by adding more or less of the liquid.
  • The addition of orange juice helps give these waffles colour. If you don't have orange juice on hand, you can replace it with extra coconut milk. This will result in a lighter coloured waffle.
  • Finished waffles can be frozen and reheated in a toaster.
0 Comments

Chocolate Waffles

11/5/2016

0 Comments

 
Waffles are easy to make and delicious. So, when you want to have dessert for breakfast, these chocolate-y waffles are the answer.

If you're feeling extra indulgent, you can add chocolate chips or nuts to the batter. Serve the fresh ones warm with fruit, jam, or whipped cream, and you'll be the hero of breakfast this weekend.
Picture
Prep: 20 minutes
Cook time: 30 minutes
Yield: 10-12 waffles

Ingredients:
  • 1 cup GF Patisserie All Purpose Flour
  • 1 cup cocoa powder
  • 3 tbsp granulated sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 3 large eggs (egg-free substitute: 1 tbsp ground flax plus 2 ½ tbsp warm water per egg)
  • 4 tbsp melted butter (dairy-free substitute: coconut oil)
  • 1 ½ tsp vanilla extract
  • 2 cups buttermilk (dairy-free substitute: 1 ⅞ cups almond milk and 2 tbsp vinegar)
Picture
Picture
Method:
  1. Preheat your oven to 200 degrees F (to keep finished waffles warm), and preheat your waffle iron.
  2. In a bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk dry ingredients to blend well.
  3. In another bowl, whisk together the eggs, buttermilk, butter, and vanilla until well blended.
  4. Add the liquid buttermilk mixture into the dry ingredients, and let rest for 5 to 10 minutes.
  5. Follow your waffle iron instructions for cooking. Store finished waffles in your preheated oven and continue cooking waffles until finished.
 
Tips:
  • Add up to ½ cup chocolate chips, nuts, or fresh/dried fruit to the batter.
  • If making your own buttermilk, place 2 tbsp apple cider vinegar in measuring cup first, top off with regular milk (or almond milk for dairy-free) until you get 2 cups.
  • Waffle batter should be like cake batter. Depending on your altitude, you may need to adjust by adding more or less of the liquid.
  • To make really light waffles (if using eggs), separate the eggs. Mix the yolks with the other liquid ingredients, and whip the egg whites in another bowl. Gently fold the whipped egg whites into the batter right before cooking.
  • Finished waffles can be frozen and reheated in a toaster. 
0 Comments

Crepes

8/10/2016

0 Comments

 
Crepes are a quick and easy recipe that we love to use. With so many options for fillings, crepes have you covered whether you want them for breakfast, brunch, lunch, dinner, or dessert.

You can cook all your crepes at once, stacking them on a plate as you go (then providing different fillings family-style at the table). Or you can make them to order, adding the desired filling to each crepe and then folding over to serve. ​
Gluten free crepes on a board with jam, cheese and ham
Prep: 5 minutes
Cook time: 1-2 minutes per crepe
Yield: 12-16 small crepes

Ingredients:
  • 1 cup GF Patisserie All Purpose Flour
  • 2 extra large eggs, lightly beaten
  • ¾ cup milk
  • ½ cup water
  • ¼ tsp salt
  • 3 tbsp unsalted butter, melted

Method:
  1. Sift flour and salt into a medium size mixing bowl.
  2. Add eggs, milk, and melted unsalted butter. Beat using a whisk until you get a smooth batter that resembles light cream.
  3. Pour approximately ⅛ to ¼ cup batter on a crepe pan or frying pan on medium heat. (How much batter you use will depend on the size of your pan.)
  4. Roll the pan from side to side to cover the bottom evenly with a thin layer of batter.
  5. Cook crepe until all liquid has evaporated and the bottom has lightly browned.
  6. Flip using a spatula and cook until lightly brown.
  7. Serve warm.

Tips:
  • Make sure ingredients are at room temperature to ensure a consistent batter.
  • To warm eggs quickly, place in a bowl of hot (not boiling) water.
  • Allow batter to sit 10-15 minutes for best results (this will get rid of any bubbles).
  • If the batter is too thick, thin it out by adding one tablespoon of milk or water at a time.
  • Store any leftover batter in a covered container in the fridge. Allow to come to room temperature before use.
  • You can re-warm pre-made crepes on gentle heat in a frying pan.
0 Comments
    ​THE ART OF BAKING AND COOKING GLUTEN FREE 
    From sweet to savoury, our all purpose flour can be used for cooking and baking gluten free.

    Categories

    All
    Bars
    Batters
    Bread
    Cake
    Cobblers & Crumbles
    Cookies
    Custards
    Dairy Free
    Doughs
    Egg Free
    Fillings & Frostings
    Gravies & Sauces
    Main Dishes
    Muffins
    Pancakes & Waffles
    Pasta
    Pies & Tarts
    Side Dishes
    Vegan

    RSS Feed

    ​Share with us!
    Whether you try our recipes or use your own, tag your photos with #gfpatisserie to share with our community.

    All Purpose Flour

    CA$12.00
    Shop Now

INFO

About

Licensing

Contact Us

Terms

Privacy

RECIPES​

All Recipes

SHOP

Online Store

Wholesale Inquiries

Retailers

Bakeries

    Our latest recipes in your inbox

    ​We send offers, updates, recipes, and tips for cooking and baking gluten free. ​

Subscribe
©2019
  • Home
  • About Us
  • Shop
    • Bakeries
    • Online Store
    • Gift Cards
    • FAQs
  • Recipes
    • Bars
    • Batters
    • Breads & Doughs
    • Cake
    • Cobblers & Crumbles
    • Cookies
    • Custards
    • Dairy Free
    • Egg Free
    • Fillings & Frostings
    • Gravies & Sauces
    • Main Dishes
    • Muffins
    • Pancakes & Waffles
    • Pasta
    • Pies & Tarts
    • Side Dishes
  • Contact
    • Consultations
    • Licensing
    • Wholesale Inquiries