Gluten Free Waffles
The perfect hearty waffle. Gluten and dairy free.
Servings: 6 large waffles
Equipment
- 1 medium to large bowl
- 2 mdium bowls
- 1 hand mixer
- 1 waffle iron
Ingredients
Dry Ingredients
- 1 c perfect blend gluten free flour (or use another gluten free flourmix)
- 1 c corn meal
- 1/2 c almond flour
- 1/2 c brown rice flour (white rice flour also works)
- 1/2 c raw oats (optional)
- 1/2 tsp xantham gum
- 3 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 2 tbs sugar (optional) I usually omit
Wet Ingredients
- 4 eggs, divided (4 yolks, 4 whites)
- 3/4 c applesauce
- 1/4 c coconut oil
- 1/4 c smart balance dairy free butter
- 1 1/4 c almond milk (any dairy free milk will work)
- 2 tsp vanilla
Instructions
- In a medium to large sized bowl, add the gluten free flour blend, corn flour, almond flour, brown rice flour, xantham gum, baking powder, salt, and ground cinnamon. Mix all dry ingredients thoroughly together using a spatula. Set aside.
- In two medium bowls, divide 4 eggs: separate 4 whites into one bowl and 4 yolks into the other.
- Using a hand mixer, whip up the egg whites until firm and fluffy. Set aside.
- To the bowl with egg yolks, add the applesauce and use the hand mixer to mix until the eggs are pale yellow. Add the melted butter and oil, almond milk, and vanilla. Blend together briefly.
- Pour the wet blend of ingredients into the bowl of dry ingredients and mix together well. Set aside to rest for at least 5 minutes.
- While the batter rests, begin heating up your desired waffle iron. Now, into your batter mixture, cut or fold in the prepared, whipped egg whites. Once combined together, apply desired amount of batter to the waffle iron and cook until ready.
Video
Notes
- For a slightly sweeter waffle, add in 2 tbs of sugar to the dry mix. This can also help create a crispier waffle as the sugar will carmelize under high heat of the iron.
- If you don't have applesauce, you can also mash up 2 bananas as a replacement. However, using something like pumpkin puree in this mixture does NOT work. Pumpkin has a different consistency and is too wet; therefore, the wet to dry ratio would need to be different.
- FLOUR: Most gluten free flour blends should work. I use Namaste Perfect Blend flour but have also used Bob's Red Mill gluten free flour blend as well in this mix.
- BUTTER: You can use all butter or all coconut oil for the fat portion of the mix. I liked the combination of the two but either work well. (As a personal preference, because of a heightened sensitivity, increasingly I avoid coconut oil and vegetable oils where I can due to how it makes my body feel)