Chestnut Flour Waffles Gluten Free Recipes

GLUTEN-FREE SOURDOUGH CHESTNUT WAFFLES

Nothing screams autumn like chestnuts. Naturally leavened, gluten-free sourdough starter mixed with fine chestnut flour gives this waffle a smooth, smoky flavor accented by a buttery soft inside and a light, crispy shell outside. Top with your favorite pumpkin butter or pumpkin syrup, and you'll be ready to play in the leaves.

Provided by Buckwheat Queen

Categories Breakfast and Brunch Waffle Recipes

Time 40m

Yield 6

Number Of Ingredients 11

Gluten-Free Sourdough Chestnut Waffles image

Steps:

Preheat a waffle iron.
Whisk 1/2 cup milk, eggs, 1/4 cup plus 2 tablespoons butter, and maple syrup together in a bowl. Sprinkle chestnut flour, cinnamon, and baking soda on top of the egg mixture, whisking well the whole time. Fold in sourdough starter until fully incorporated but without over mixing. Add additional milk 1 tablespoon at a time to thin batter, if necessary.
Cook in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes each.

Nutrition Facts : Calories 225.5 calories, Carbohydrate 19.3 g, Cholesterol 94.8 mg, Fat 14.1 g, Fiber 0.9 g, Protein 6.1 g, SaturatedFat 8.2 g, Sodium 153.2 mg, Sugar 4.2 g

Ingredients

½ cup milk, at room temperature
2 medium eggs, at room temperature
¼ cup unsalted butter, at room temperature
2 tablespoons unsalted butter, at room temperature
1 tablespoon maple syrup
½ cup fine chestnut flour, unsifted
¼ teaspoon ground cinnamon
⅛ teaspoon baking soda
1 cup gluten-free sourdough starter
2 tablespoons milk, at room temperature, or as needed
1 teaspoon baking powder

GLUTEN FREE WAFFLES!!

Being new to a gluten-free diet can be frustrating, but it doesn't mean you have to avoid the foods you enjoy. Made with sweet sorghum flour and tapioca starch, these waffles will be nice and crispy on the outside, while light and fluffy on the inside! Separating the eggs is optional, but worth the extra work! Instead of regular syrup, top with apple butter, greek yogurt, or berries. My husband and son love peanut butter on their waffles. You can add 1-2 teaspoon of cinnamon for extra flavor.

Provided by Gen

Categories 100+ Breakfast and Brunch Recipes Waffle Recipes

Time 30m

Yield 10

Number Of Ingredients 12

Gluten Free Waffles!! image

Steps:

Preheat a waffle iron according to manufacturer's instructions. Spray iron with cooking spray.
Mix sorghum flour, tapioca starch, sugar, baking powder, xanthan gum, and salt in a large bowl.
Beat chicken and duck egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
Beat egg yolks, almond milk, applesauce, and vanilla extract together in a large bowl. Continue beating while gradually adding the flour mixture; blend until smooth. Fold the egg whites into the batter.
Pour 2/3 cup batter onto preheated waffle iron. Cook until golden brown.

Nutrition Facts : Calories 297.5 calories, Carbohydrate 56 g, Cholesterol 161 mg, Fat 3.9 g, Fiber 5.3 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 426.3 mg, Sugar 12 g

Ingredients

3 cups sorghum flour
1 cup tapioca starch
¼ cup white sugar
4 teaspoons baking powder
2 teaspoons xanthan gum
½ teaspoon salt
2 chicken eggs, separated
2 duck eggs, separated
3 ½ cups unsweetened vanilla-flavored almond milk
½ cup unsweetened applesauce
2 teaspoons vanilla extract
cooking spray

GLUTEN-FREE WAFFLES

Make and share this Gluten-Free Waffles recipe from Food.com.

Provided by GinnyP

Categories Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Gluten-Free Waffles image

Steps:

Combine the dry ingredients.
Mix together the 1 1/2 cups milk and eggs; stir in the butter.
Stir the wet ingredients into the dry ingredients.
Add additional milk until you get a batter a little thicker than pancake batter.
Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.
(Mine whistles.) Serve immediately.
Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.
NOTE: My absolute favorite flour for waffles is"All-Purpose Celiac Flour" by Kinnikinnick (They are based in Canada. www. kinnikinnick. com) If ordering online isn't an option for you, try this flour blend: 2 cups White Rice Flour, 1 cup Potato Starch, 1/2 cup Tapioca Starch, 1-3/4 tsp Guar Gum.
Use 2 cups for waffles.
(I haven't tried this substitution, but based on the ingredient list on the package and with help from Bette Hagman's books, it sounds like a good bet.).

Ingredients

2 cups gluten-free flour (see note*)
1/2 teaspoon salt
3 teaspoons baking powder
1 1/2 cups milk, plus some
2 eggs
4 tablespoons butter, melted and cooled