Gluten & Dairy Free Waffles
Breakfast, Lunch, Brunch, Dinner
Equipment Needed: Cook Hob
Time Needed: 60 minutes
✓ Gluten Free
✓ Dairy Free
Contains Eggs
✓ Nut Free
Waffle are always a family favorite. Sweet or savory, they are a great addition to any meal.
Ingredients
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335 g Gluten Free Flour Blend
1 tablespoon ground flax seed (optional)
1 ¼ tablespoon GF baking powder
2 large eggs separated
¾ teaspoon salt
2 cups milk almond, rice milk or full cream cow’s milk
2 teaspoons vanilla extract
½ cup neutral flavour coconut oil (melted)
Gluten Free Flour Blend
250 g sorghum flour
250 g millet flour
250 g potato starch (NOT potato flour)
250 g tapioca starch (also called tapioca flour)
What you need to know
If batter is too thick or runny add more milk or flour accordingly
For a fast easy breakfast make a large batch up, cool completely and freeze between parchment paper sheet, wrap in foil and plastic ziplock and freeze. To reheat, pop in toaster.
Weigh all the ingredients with a scale and add to a large bowl. Whisk with a large whisk until thoroughly combined (this takes much longer than you might think). Store in a large labelled airtight container, out of direct sunlight.
Either brown rice flour or quinoa flour can substitute for the sorghum.
You must use a weighing scale and not volume measurements for this recipe.
It is easy to make a half batch of this mix if desired.
We have used both Dove’s White Gluten Free Flour and Lisa’s Favorite Blend in this recipe with success.
Instructions
Batter Instructions
- Mix the flour blend, flax and baking powder together in bowl.
- Combine milk, egg yolks and vanilla together, stir in coconut oil.
- Add all to dry ingredients and mix well.
- Let the batter rest for 10 minutes (the gluten free flours will soak in moisture and batter will thicken slightly).
- Whip egg whites into stiff peaks, fold through batter.
- Heat waffle maker and cook according to its instructions.
- Turn each waffle onto wire rack to cool individually. Do not stack while hot as they will become soggy.
- If serving all at once, waffles can be kept warm directly on oven rack on low temperature.
- Serve with your favourite topping.
Flour Blend Notes
- Weigh all the ingredients with a scale and add to a large bowl.
- Whisk with a large whisk until thoroughly combined (this takes much longer than you might think).
- Store in a large labelled airtight container, out of direct sunlight.
- You can a smaller quantity if wished – just equal weights of all 4 ingredients.
Variations:
Savory Breakfast
Use a combination of a handful of chopped baby spinach, grated cheese, cooked corn kernels, diced ham or prosciutto, chopped spring onion. Add a bit more milk if it becomes too thick and cook for longer than normal.
Dessert
Add half a cup of mini chocolate chips and a teaspoon of sugar to the batter before cooking.
GLUTEN & DAIRY FREE WAFFLES
Waffle are always a family favorite. Sweet or savory, they are a great addition to any meal.
Ingredients
Waffle Batter
- 2 ½ cups 335g all purpose GF flour
- 1 tablespoon ground flax seed optional
- 1 ¼ tablespoon GF baking powder
- 2 large eggs separated
- ¾ teaspoon salt
- 2 cups almond or rice milk full cream dairy works as well
- 2 teaspoons vanilla extract
- ½ cup neutral flavour oil melted
Gluten Free Flour Blend
- 250 g sorghum flour
- 250 g millet flour
- 250 g potato starch (NOT flour)
- 250 g tapioca starch (or tapioca flour)
Instructions
Batter Instructions
- Mix the dry ingredients together in bowl
- Mix in milk, egg yolks and vanilla together, stir in coconut oil.
- Let the batter rest for 10 minutes (the gluten free flours will soak in moisture and batter will thicken slightly).
- Whip egg whites into stiff peaks, fold through batter.
- Cook waffles in waffle maker according to its instructions
- Turn each waffle onto wire rack to cool individually, do not stack while hot as they will become soggy.
- If serving all at once keep directly on oven rack on low temp.
- Serve with your favourite topping.
Flour Blend
- Weigh all the ingredients with a scale and add to a large bowl.
- Whisk with a large whisk until thoroughly combined (this takes much longer than you might think).
- Store in a large labelled airtight container, out of direct sunlight.
Notes
Breakfast filling options: Use a combination of a handful of chopped baby spinach, grated cheese, cooked corn kernels, diced ham or prosciutto, chopped spring onion.
Add a bit more milk if it becomes too thick. Cook for longer than normal. If batter is too thick or runny add more milk or flour accordingly
For a fast easy breakfast make a large batch up, cool completely and freeze between parchment paper sheet, wrap in foil and plastic ziplock and freeze. To reheat, pop in toaster.
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