Hmm, it didn’t sound right to say, el wafle, as several books and translation sites suggested. When dictionaries came up empty on this breakfast essential, we invented a name. Once the term stuck, I learned that Spaniards use the word el gofre. En nuestra casa es pan cuadrado – In our home it’s bread of squares. So far we’re the only household using the term, but we’re sticking with it. : )
Our pan cuadrado recipe has changed a lot as we’ve made the switch to gluten free over the past two years. What started as the recipe from Cooking A to Z, has morphed into a tasty no sugar, no dairy and no gluten fluffy treat made with cassava and teff flours.
Cassava, also called yuca, is a delicious food from the Americas. I’d like to thank Latin American cassava growers for making a nutritious flour that is GF.
Pan cuadrado = Waffles
Combine dry ingredients well in a large mixing bowl.
- 2 1/2 C Cassava flour
- 1 C Teff flour
- 2T Baking Powder
- 2 T Arrowroot starch
- 2 t Salt
- 4 C Coconut milk or Almond milk
- 1 Mashed banana
- 12 T Coconut oil
- 6 Egg yolks (Eggs whites in a separate bowl)
- 2T Apple cider vinegar
Combine wet ingredients in a medium sized mixing bowl. In a separate bowl, beat egg whites with a hand or an electric beater until it forms soft peaks. Add to wet ingredients. Pour into dry ingredients. Stir well. Ladle onto a hot waffle iron. Makes 3 four squares plus one square, a baker’s dozen. ¡Pan cuadrado! Great topped with jam or maple syrup.
Weekends are made for brunch. Enjoy! ¡Buen provecho!
Gracias for reading Fake Flamenco! Olé!