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
3 belgian style waffles
GF flour mix (I use white rice/ brown rice/ millet & sorghum)
1 3/4 cups
unsweetened almond milk
coconut palm sugar
In This Recipe
In a medium bowl, combine dry ingredients. In a small bowl, whisk together liquid ingredients, including coconut palm sugar & chia seeds.
Add liquid mixture to dry ingredients. Whisk until combined. (Batter will be thick.)
Add batter to waffle iron - cook to desired crispiness. Top with agave or your favorite sweetener. Enjoy!