Millet Waffles with Smoked Salmon, Creme Fraiche, and Capers

Reprinted from Gluten-Free Girl Every Day by Shauna James Ahern/Daniel Ahern. Copyright © 2013. Published by Houghton Mifflin Harcourt.

Millet Waffles with Smoked Salmon, Creme Fraiche, and Capers

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    170 grams whole-grain gluten-free flour mix (equal parts teff, millet and buckwheat flours) 4 tablespoons unsalted butter, melted and cooled
    55 grams cooked millet Neutral-tasting oil (such as canola), for greasing the waffle iron
    1 tablespoon baking powder 1/2 cup creme fraiche
    1 teaspoon kosher salt 1/4 cup drained capers
    1 cup buttermilk 1/2 pound smoked salmon
    2 large eggs, at room temperature


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    • 1

      Combining the dry ingredients: Whisk together the flour, millet, baking powder, and salt in a bowl. Sift them through a fine-mesh sieve into a large bowl. Set aside.

    • 2

      Combining the liquids: Stir together the buttermilk, eggs, and melted butter in a large bowl.

    • 3

      Making the batter: Make a well in the center of the flour mixture. Pour in the liquids and stir together with a rubber spatula until the batter is well combined.

    • 4

      Waiting: Allow the batter to sit for at least 30 minutes before you make the waffles. (If you have the time, make the batter the night before. The flavors really intensify.)

    • 5

      Making the waffles: Turn on the waffle iron. When it has come to heat, brush both surfaces of the waffle iron with the oil. Pour about 1⁄2 cup of the waffle batter onto the bottom of the iron. Cook until the waffle is well browned, about 5 minutes. Put the waffle into a 250°F oven to keep warm while you make the rest of the waffles.

    • 6

      To serve, dollop the top of each waffle with a bit of crème fraîche, a scattering of capers, and shreds of smoked salmon.


    • Put together your waffle batter in the morning, before you go to work. Dinner will be easy when you return home.
    • Smoked trout or mackerel would be tremendous here.
    • Instead of crème fraîche, you could try thick Greek yogurt. I also love the idea of thin slivers of pickled vegetables on top.

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