The chaffle craze this year nearly passed me by because I don’t own a waffle iron. Anyway, the original recipe, a flourless concoction of eggs and mozzarella meant as a ketogenic version of the waffle, didn’t fit into my dairy-free diet. But one riff on the original, the white bread chaffle — purported to taste like the Wonder Bread of my youth — was intriguing enough that I borrowed a waffle maker to find out how authentic a flavor it delivers.

Turns out, it was pretty darned close. I think it is the inclusion of mayonnaise, added to almond flour, that provides the neutral, clean, almost creamy flavor of a slice of white bread. And because its flavor is so close, the white bread chaffle has become a gluten-free substitute for that inaccessible slice, serving as a sturdy foundation for all manner of sandwiches.

But the blank canvas of this chaffle begs to be adapted, and on a lazy Christmas morning, it’s an easy peasy way to bring a plateful of variety to the breakfast table. That’s a treat for gluten-free eaters who don’t usually have the luxury of batter-based options at one meal. And the rest of the family will enjoy them as well.

White Bread Chaffles

This recipe is designed for a personal-size waffle maker.

Adapted from The Chicago Tribune

• 1 egg
• 3 tablespoons almond flour (substitute 1 tablespoon coconut flour)
• 1 tablespoon mayonnaise
• 1 teaspoon water
• 1/4 teaspoon baking powder

Heat waffle iron. In small bowl, beat egg well (as for scrambled eggs). Add flour, mayonnaise, water and baking powder; combine thoroughly.

Pour into waffle iron and bake until chaffle stops steaming.

Carefully lift lid — if it offers any resistance, bake a few moments longer. Transfer chaffle to a paper-towel lined plate to cool. Repeat with remaining batter. Makes 2 chaffles.

Nutrition information, per chaffle: 143 calories, 13 g fat, 2 g saturated fat, 96 mg cholesterol, 3 g carbohydrates, 1 g sugar, 5 g protein, 144 mg sodium, 1 g fiber

Fun with chaffles

The basic white bread chaffle recipe can serve as a foundation for endless options, sweet and savory.

A few tips: If you’re adding dry ingredients to the original recipe, increase the water, or the crumb of your chaffle will be dry. If you’re adding wet ingredients, reduce or eliminate the water in the recipe. If your additional ingredients add a fair amount of volume, increase the baking powder to ensure a fluffy chaffle.

Here are some ideas. All go well with syrup but don’t require it.

>> Fruit and nut chaffle: I used canned pineapple and walnuts, but change those up however you want. Eliminate the water from the original recipe and add an extra 1/8 teaspoon baking powder, 1-1/2 tablespoons sugar, 1 tablespoon chopped walnuts, 1/2 teaspoon vanilla and 1-1/2 tablespoons diced canned pineapple, with a bit of its liquid.

>> S’mores chaffle: To the recipe, add 1 generous tablespoon cocoa powder, 2 tablespoons sugar, 1/4 teaspoon vanilla and an extra 1/2 to 1 teaspoon water. More like a dessert, serve this one with mini marshmallows for sprinkling on top.

>> Bacon chaffle: Add 1 heaping tablespoon bacon bits and 1 scant tablespoon sugar.

>> Furikake chaffle: Add 1 generous tablespoon furikake and 1 scant tablespoon sugar.

“Going Gluten-Free” helps meet the cooking and dining challenges faced by those on wheat-free diets. It runs on the first Wednesday of each month. Send questions and suggestions to Joleen Oshiro, joshiro@staradvertiser.com.