Reprinted from Gluten-Free Girl Every Day by Shauna James Ahern/Daniel Ahern. Copyright © 2013. Published by Houghton Mifflin Harcourt.
|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|
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.
Combining the liquids: Stir together the buttermilk, eggs, and melted butter in a large bowl.
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.
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.)
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.
To serve, dollop the top of each waffle with a bit of crème fraîche, a scattering of capers, and shreds of smoked salmon.
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