Breakfast, Lunch, Brunch, Dinner
Equipment Needed: Cook Hob
Time Needed: 60 minutes
✓ Gluten Free
✓ Dairy Free
✓ Nut Free
Waffle are always a family favorite. Sweet or savory, they are a great addition to any meal.
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)
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.
Flour Blend Notes
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.
Add half a cup of mini chocolate chips and a teaspoon of sugar to the batter before cooking.