The gluten-free lifestyle is one that certainly takes some getting used to. I’ve been gluten-free for 4 years and I’ve only just now perfected several gluten-free waffle recipes. Initially, I didn’t bake much when I went gluten-free. I ate very low carbs in general (namely due to digestive issues) and felt quite overwhelmed by taking on the grandiose task of learning a whole new way of baking. I am well aware of how daunting a task it is to learn the art of gluten-free baking. Since, I’m finally mastering it a bit myself I’m happy to share a few of my most successful recipes.
This gluten-free waffle recipe came about after numerous attempts on my part, not failed attempts mind you, just not perfected ones either. I like to diversify my gluten-free flours a bit, rather than just working with one blend I’ve experimented with several options. I started out my gluten-free baking days with mostly coconut flour, arrowroot and almond flour. Now I’m using quite a wider variety. One thing I do not use is store bought gluten-free baking mixes.
Anyway, my kids put up with me for the first couple of years but finally got a bit sick of not being able to have more ‘normal’ baked goods at home. They wanted to enjoy things like waffles and pizza again, like they remembered it -not my health’ified’ coconut flour baked goods or paleo’fied’ ones either. An example of one of these would be Meatza, that never went over very well with the boys. They also never really loved my coconut flour pancakes as much as I do either.
- 2 cups buckwheat flour
- 2 cups tapioca flour
- 4 tablespoons coconut sugar
- 4 teaspoons baking powder (homemade preferably)
- 1 teaspoon of baking soda
- 1 teaspoon of Himalayan pink salt
- 2-4 eggs
- 1½ cups milk, cream, coconut milk, almond milk (whatever you tolerate)
- 2 tablespoons of melted butter, coconut oil or macadamia oil
- ½ teaspoon nutmeg
- 1 tablespoon vanilla extract (optional)
- In a large mixing bowl, combine dry ingredients.
- In another large bowl mix all the wet ingredients, starting out with just two of the eggs.
- Pour half the dry mixture into the wet mixture until well combined, then add the remaining half. I
- f the batter is too thick you can add the extra eggs.
- Let the batter sit for a few minutes.
- In the meantime, plug in your waffle iron, brushing it first with oil or butter.
- Once it lights up and is ready to go you can start making your waffles.
- Measure about ½ cup to ⅔ cup batter into your waffle iron. Some waffle makers come with a special measuring ladle. Each will vary as to how much batter can be used for one waffle, so be sure to figure that out with your first waffle. Too much batter can make a huge mess and waste. This recipe is so easy, even your kids could be in charge of making them.
*Optional Add In: Try adding in 1/2 cup pureed organic pumpkin
*Note: I typically recommend that any pseudo-grains be properly soaked or prepared before their use. ( Read more on why sprouted flour here). I do recommend using sprouted buckwheat flour if you plan to make these often (it also makes a much nicer, lighter waffle). See the image below for a brand recommendation. I can get this at my local health food store, but you can also buy it online – HERE and HERE (<—-amazon affiliate link).
I like to use the already sprouted flour at this time so I do not have soak the flour myself. Plus, soaking the batter with the tapioca in it already does not work. I also like to be able to just make the recipe at a moment’s notice rather than planning ahead and soaking overnight. (In case you haven’t noticed -I don’t do many soaked or sour dough recipes, it seems too tedious).
That shared, I hope have a soaked buckwheat waffle recipe in the works. If you are more traditional in your kitchen using soaking methods you could also try this recipe for gluten-free sourdough pancakes as a waffle batter as well, especially if you have issues with digestion or just prefer that method.
Do you have any gluten-free baking stories to share so other can learn from your mistakes? Share in the comments….
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