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.
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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)
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.
Batter Instructions
Flour Blend Notes
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.
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