Gluten-Free Waffles



aka: Life is worth living after all!      
When I began eating gluten-free I thought I would be hungry all the time.  What would I eat for breakfast... no toast?   And what about sandwiches?   This recipe was the first one that I felt was a success and made breakfast something to look forward to.  Actually, they taste pretty good any time!          
            I began by developing a Gluten-Free Flour Blend that I pre-mix and have on hand so that when I want to make something it is ready to go.  I mix together 3 1/2 cups of brown rice flour,  3 1/2 cups buckwheat flour, 2 1/2 cups tapioca starch,  2 cups arrowroot powder.  I love using Buckwheat because it helps gluten free baking stick together, it is a whole grain so it makes things healthier and I like the taste.
I add ground flax because to my waffles because it also helps gluten-free baking stick together and Adds some healthy fiber.          
    I don't use any of the gums often used in gluten-free baking.  I tried them and didn't like the taste or the results and I have found that they aren't usually needed, only for things like breads and cream puffs. This recipe makes about 9 waffles which is great because I keep them in the freezer and bring them out as needed.  simply defrost on the counter for about ten minutes then toast.  they are almost better this way than fresh.  Waffles are great with a variety of toppings, we like butter and real maple syrup, jam, peanut butter and bananas, coconut oil and blueberries,  Amazing Blueberry Sauce, or just plain blueberries.  

Gluten Free Waffles

  • 3 cups Gluten Free Flour Blend
  • 3/4 cup ground flax
  • 1 Tbsp. Cane sugar
  • 1 tsp. sea salt
  • 5 tsp. gluten-free baking powder
  • 4 eggs, beaten
  • 1/2 cup melted butter or coconut oil
  • 1 tsp. gluten-free vanilla
  • 2 1/2 cups milk 
In a large bowl mix dry ingredients together.  Add all liquid ingredients and mix until smooth.  It the batter sits for a while it will get thicker, add more milk if needed.  Bake in a waffle iron.  Serve immediately or cool on a rack and freeze.      

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