Name: GLUTEN & DAIRY FREE WAFFLES
Ingredients: 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); 250 g sorghum flour; 250 g millet flour; 250 g potato starch (NOT flour); 250 g tapioca starch (or tapioca flour)

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.

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