Freakin' Divine Gluten-Free Waffles (with Sorghum Flour)

August  1, 2012
0 Ratings
  • 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 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

What You'll Need
  • 1 cup GF flour mix (I use white rice/ brown rice/ millet & sorghum)
  • 1 tablespoon cornmeal
  • 1 tablespoon potato flour
  • 1/2 cup tapioca starch
  • 1/4 cup cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups unsweetened almond milk
  • 1 egg
  • 3 tablespoons canola oil
  • 1 tablespoon coconut palm sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon chia seeds
  1. In a medium bowl, combine dry ingredients. In a small bowl, whisk together liquid ingredients, including coconut palm sugar & chia seeds.
  2. Add liquid mixture to dry ingredients. Whisk until combined. (Batter will be thick.)
  3. Add batter to waffle iron - cook to desired crispiness. Top with agave or your favorite sweetener. Enjoy!

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