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Makes
3 Belgian style waffles
Author Notes
I have recently challenged myself to change the way I eat (which is rapidly feeling like a more permanent lifestyle alteration), and while the cravings are manageable, there is no substitute for great homemade waffles. I have been making the floured version of this treasured breakfast food since I was old enough to follow my mother's recipe, and while so many "bad" food habits of mine have been easily discarded like last season's feather hair extensions, I have been actively on the hunt for a great gluten-free waffle option. After a truly heinous bout with teff flour (which even my dog wouldn't go anywhere near) I found a great formula on Food.com. These waffles are light and airy and crispy, and the brown rice flour adds a nice texture that I haven't been able to duplicate with other flours. If you do choose to add coconut flour, it will help to thicken the batter. —Cannelloni&Cayenne
Ingredients
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1 cup
GF flour mix (I use white rice/ brown rice/ millet & sorghum)
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1 tablespoon
cornmeal
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1 tablespoon
potato flour
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1/2 cup
tapioca starch
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1/4 cup
cornstarch
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2 teaspoons
baking powder
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1/2 teaspoon
kosher salt
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1 3/4 cups
unsweetened almond milk
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1
egg
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3 tablespoons
canola oil
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1 tablespoon
coconut palm sugar
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1/2 teaspoon
vanilla
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1 teaspoon
chia seeds
Directions
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In a medium bowl, combine dry ingredients. In a small bowl, whisk together liquid ingredients, including coconut palm sugar & chia seeds.
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Add liquid mixture to dry ingredients. Whisk until combined. (Batter will be thick.)
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Add batter to waffle iron - cook to desired crispiness. Top with agave or your favorite sweetener. Enjoy!
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