Gluten Free Waffles Recipes

Steps:

• Mix all ingredients together with a whisk, and pour into waffle iron, in batches.
• Add a bit more milk if too thick or a bit of rice flour if too runny.
• Can be made without eggs, if necessary; just add a little more liquid to make up for them.

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Stir milk, buckwheat, almond flour, vegetable oil, eggs, baking powder, sugar, and salt together in a bowl until batter is smooth.
• Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.

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.).

Steps:

• Separate the eggs and beat the egg whites until stiff; set aside.
• Combine the flour and baking powder and then sift it into the milk.
• Add the sugar and oil to the flour mix. Whisk well to a smooth batter. Stir in the egg whites and continue to whisk until the batter is smooth.
• Preheat waffle iron. Lightly oil or use a spray oil. Cook each waffle 3-5 minutes until done.

Steps:

• Grease your waffle iron accordingly (see notes above), and start your waffle iron. Let it warm up for about three minutes. In the mean time, continue....
• Whisk together the eggs, coconut milk and melted oil or butter in a small bowl.
• Sift all the dry ingredients in the liquid ingredients and whisk slowly and lightly until smooth.
• After the waffle iron is warm, pour your batter into the center of your waffle iron and spread the batter out slightly. No need to spread it all the way. Press the other half of the waffle iron down gently and let cook for 4-5 minutes.
• Open the waffle iron and let the waffle cool for about 3 minutes. Carefully move a small spatula underneath the waffle, loosening it. Gently remove the waffle and serve.

Steps:

• Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the rice flour, chickpea flour, tapioca flour, sugar, baking powder, vanilla and salt in a large bowl. Whisk together the milk, oil and egg yolks in another bowl. Beat the egg whites in a third bowl until soft peaks form, about 3 minutes.
• Pour the milk mixture into the rice flour mixture and gently stir until just incorporated (it's ok if there are some lumps). Fold in the egg whites.
• Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles.
• Serve with butter and maple syrup.

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the waffles: In another large bowl, whisk together 1 1/2 cups of the gluten-free flour blend, sugar, baking powder and salt. (Reserve the remaining gluten-free flour blend for another use.)
• Preheat a Belgian waffle iron to medium-high and grease with gluten-free cooking spray. In a small bowl, whisk together the milk, eggs, oil and vanilla; stir into the flour mixture until combined. Stir in the chocolate chips, then lightly fold in the cookie crumbs.
• Pour a heaping 1/3 cup of batter into each waffle iron square, pushing the batter out to the edges; scatter over some of the larger cookie pieces. Close the waffle iron and cook until crisp, about 4 minutes. Cook the remaining waffles and top with whipped cream, chocolate syrup and more cookie pieces.

Steps:

• Place all ingredients into a large bowl and mix until smooth.
• Leave batter to rest for at least 10 minutes.
• Turn your waffle maker on and leave until warmed up.
• Spray a little oil onto the waffle maker plates.
• Pour a ladleful of mixture into the centre of each grid, close the lid and lock the handle.
• Leave for 5 minutes, carefully open the lid and remove from the waffle maker.
• Repeat for your remaining batter - it should make 4 good sized waffles.
• Serve with toppings of your choice, my personal favourites are Banana, kiwi, blueberries or coconut cream and cinnamon.

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.

Steps:

• Heat waffle iron.
• Peal and dice apples.
• Combine milk and diced apples in the blender (or food processor) and blend until smooth.
• Separate eggs.
• Put egg yolks, oil and vanilla in the blender and mix briefly.
• Beat the egg whites until stiff and set aside.
• Combine flour, xylitol, baking powder, salt and xanthan gum in a mixing bowl.
• Add ingredients from the blender and stir to combine all ingredients. Don't over stir, a few lumps are ok.
• Fold in egg whites.
• Use around 3/4 cup of batter per waffle (at least that works best for our round Belgium waffle maker).
• For sugar-free syrup we use 1 part xylitol combined with 2 parts water. Heat together on the stove and add maple flavoring to taste.