Before a month ago, I never considered using waffles as sandwich bread. In my mind, bread came in a loaf . And if you were really creative, you might make it yourself and have to cut it yourself. With the forgotten bread knife in the knife block. A few years ago, bread was made with whole wheat flour. And I wasn’t very creative: I found a wonderful recipe online where the kneeding was done in the food processor and I considered my duty done. That being said, it was really good bread.
We haven’t had wheat flour in our house in almost 3 years. When C was diagnosed as a celiac, I gave away everything containing gluten. Oats, bags of whole wheat flour, pretzles, a gallon of soy sauce – it all went to the neighbors. I tried rice flour and tapioca starch. I bought mixes, galore. I tried (and LOVE) sorghum flour, oat flour, millet flour, corn flour. I tried coconut flour – twice – and hated it. I borrowed cookbooks from the library and eventually ended up buying lots of cookbooks.
I fell in love with almond flour. And, just as a teaser, I’ve updated my chocolate chip almond flour scone recipe and I will be posting it soon! Seriously, what’s NOT to love about a chocolate chip almond flour scone. I even love the name.
This low carb, body in ketosis thing though was killing me the first week. I missed sugar and pizza, I craved cookies and cakes. I thought that polenta and sandwiches were the holy grail. And then someone, some random blogger mentioned using waffles as sandwich bread. Coconut waffles, to be exact. Even though I never liked coconut flour, I decided to give this “holy grail” of gluten free, grain free cooking a try.
I’m glad I did.
Coconut waffle recipes are a dime a dozen. Now, that coconut flour is readily available, EVERY gluten free blogger has their own recipe. If you want a gluten free, yummy waffle recipe, try this on here or here. But, as much as I like waffles for breakfast, I am more interested in the other incarnation of the waffle: The Sandwich.
Now, it’s also true that all those bloggers are the ones who turned me onto waffles for sandwich bread. But their waffles are sweet, made with up to 1/3 cup liquid sweeter. I was never a fan of wheat, carb loaded sweet – breads for my sandwich when I was eating a carb filled glutenous life. These waffles are savory. Slightly cheesy. Very slight – if any – coconut flavor. I tortured my husband trying to come up with JUST the right amount of sweetness to the savory – Hey C, sweatheart, you have to try EACH batch. I hope you enjoy these little gems of goodness like I do!
Coconut Flour Sandwich Waffles: gluten free, grain free
Perfect for sandwich making. Enjoy.
4 tablespoons melted butter
2 tablespoons yogurt 39 g
2 T Parmesan cheese 16 g
1 tablespoons honey 22g
1/2 tsp salt
1/2 tsp baking soda
1/3 cup coconut flour 38g
1. Melt the butter.
2. Add all the ingredients minus the coconut flour into the melted butter.
3. Using a sifter (or a sieve like I do!) measure out and add the coconut flour to the butter mixture
4. Using your hand mixer, mix on high for one minute, scraping down the sides
5. While you are letting your mixture rest, heat up the waffle iron. Use 1/2 cup for each 4 waffles (4 “sandwich” slices”) made. Spread with your rubber, plastic, metal, silicone (or the like) spatula to cover all the way to the edges.
On my waffle iron, this recipe makes 16 sandwich sized waffles. I use 1-2 per sandwich.
The official breakdown:
5.1 g fat
79 mg cholesterol
3.2 g carbohydrates
1.4 g dietary fiber
1.0 g sugars
3.0 g protein