GLUTEN FREE WAFFLES!!
Being new to a gluten-free diet can be frustrating, but it doesn't mean you have to avoid the foods you enjoy. Made with sweet sorghum flour and tapioca starch, these waffles will be nice and crispy on the outside, while light and fluffy on the inside! Separating the eggs is optional, but worth the extra work! Instead of regular syrup, top with apple butter, greek yogurt, or berries. My husband and son love peanut butter on their waffles. You can add 1-2 teaspoon of cinnamon for extra flavor.
Provided by Gen
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat a waffle iron according to manufacturer's instructions. Spray iron with cooking spray.
- Mix sorghum flour, tapioca starch, sugar, baking powder, xanthan gum, and salt in a large bowl.
- Beat chicken and duck egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
- Beat egg yolks, almond milk, applesauce, and vanilla extract together in a large bowl. Continue beating while gradually adding the flour mixture; blend until smooth. Fold the egg whites into the batter.
- Pour 2/3 cup batter onto preheated waffle iron. Cook until golden brown.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 56 g, Cholesterol 161 mg, Fat 3.9 g, Fiber 5.3 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 426.3 mg, Sugar 12 g
GLUTEN-FREE WAFFLES
Make and share this Gluten-Free Waffles recipe from Food.com.
Provided by GinnyP
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the dry ingredients.
- Mix together the 1 1/2 cups milk and eggs; stir in the butter.
- Stir the wet ingredients into the dry ingredients.
- Add additional milk until you get a batter a little thicker than pancake batter.
- Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.
- (Mine whistles.) Serve immediately.
- Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.
- NOTE: My absolute favorite flour for waffles is"All-Purpose Celiac Flour" by Kinnikinnick (They are based in Canada. www. kinnikinnick. com) If ordering online isn't an option for you, try this flour blend: 2 cups White Rice Flour, 1 cup Potato Starch, 1/2 cup Tapioca Starch, 1-3/4 tsp Guar Gum.
- Use 2 cups for waffles.
- (I haven't tried this substitution, but based on the ingredient list on the package and with help from Bette Hagman's books, it sounds like a good bet.).
GLUTEN FREE BELGIAN WAFFLES RECIPE
Light and fluffy gluten free Belgian Waffles -- it doesn't get any better than this (aka worth getting out of bed for!).
Provided by Jules Shepard
Categories Breakfast
Time 10m
Number Of Ingredients 9
Steps:
- Preheat waffle iron to medium-high heat setting. If using eggs: In a small metal bowl, place the egg whites; place the yolks in a separate bowl. Whisk the egg whites until frothy (preferably using an electric mixer). Set aside. In a large bowl, beat egg yolks OR applesauce and oil together (and vanilla extract if making from scratch). In a separate bowl, whisk together all dry ingredients if making from scratch (OR 1/2 can gfJules™ Pancake and Waffle Mix ). Add dry ingredients to the large bowl, followed by the milk or protein drink. Whisk together until only very small lumps remain in the batter, then fold in the egg whites gently, if using eggs. Scoop ½ - 2/3 cup of batter into preheated waffle iron. Spread with a silicone spatula to ensure the mixture is evenly distributed. Close the lid of the waffle iron and cook for 5 minutes or when your iron alerts you that the waffle is cooked. Once cooked, open waffle iron cover and loosen the waffle, if necessary, with a fork or silicone spatula. Remove to a plate to serve or cool while cooking remaining waffles. Serve with confectioner's sugar, syrup or warmed berries. Yield: 6-8 Belgian Waffles, depending on size.
GLUTEN-FREE WAFFLES
So far this is the best I've come up with for waffles. They get a nice crispy outer shell in my waffle iron that I find delicious. Be warned: you have to like buckwheat to like these. Using half creamer and half milk is pretty awesome if you don't mind the extra fat/calories. You can substitute applesauce for the oil, if desired.
Provided by stairguy
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 20m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Stir milk, buckwheat, almond flour, vegetable oil, eggs, baking powder, sugar, and salt together in a bowl until batter is smooth.
- Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 22.6 g, Cholesterol 79.6 mg, Fat 18.5 g, Fiber 2.4 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 815 mg, Sugar 5.5 g
GLUTEN-FREE WAFFLES
Thanks to Bisquick® Gluten Free mix, you can whip up delicious waffles without needing to purchase special flours and other gluten free ingredients.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil.) In large bowl, stir all ingredients until blended.
- Pour about 1/2 cup batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake about 5 minutes or until steaming stops and waffles are browned on both sides. Carefully remove waffle. Repeat with remaining batter.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 (4-inch) Waffle, Sodium 250 mg, Sugar 3 g, TransFat 0 g
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