Gluten be gone — these ver­sa­tile waf­fles made from egg, cheese

Orlando Sentinel - - COOKING & EATING - By Robin Mather

| eo­ple who eat a ketogenic diet love chaf­fles, and so do gluten-free eaters. What started as a trend for those who fol­low re­stric­tive di­ets, how­ever, has spread now Face­book groups with hun­dreds of thou­sands of mem­bers and Pin­ter­est and In­sta­gram boards by the hun­dreds.

What is a “chaf­fle”? The ar­guably unattrac­tive name comes from the com­bi­na­tion of cheese plus waf­fle, and sig­ni­fies a waf­fle made from an egg-cheese bat­ter, rather than a flour-based one.

Or at least that’s what it meant in the be­gin­ning. Now you’ll find cheese-free chaf­fles as well, in­clud­ing one that chaf­fle fans swear tastes “just like Won­der Bread!” That may not sound like an ad­mirable goal to some of us, but for many peo­ple whose di­ets limit or pro­hibit bread, the Won­der Bread chaf­fle sud­denly makes sand­wiches part of their lives again.

Nat­u­rally, as with many such trendy foods, there’s a spe­cialty ap­pli­ance in­volved. In this case, it’s the Dash mini waf­fle maker, which makes per­sonal-sized waf­fles about 4 ½ inches in di­am­e­ter, one by one. There are sev­eral other brands, and all are in­ex­pen­sive and small enough to tuck into a drawer for stor­age. But any chaf­fle recipe may be made in big­ger waf­fle irons as well; as the recipes here note, just dou­ble the in­gre­di­ents.

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