24 Reviews

Ginny P, thanks so much for this posting and all the other gluten free recipes you've posted. It's so hard for those of us with celiac disease to find good recipes. Thanks so much for sharing yours. Donna

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Donna in Michigan October 12, 2002

These were the first waffles I have eaten in over a year and I liked these waffles alot! I used a blend of sorghum flour, cornstarch and tapioca flour. I added a little stevia extract powder, 2 TBSP erythritol, 2 tsp xanthan gum and used canola oil instead of butter. I will definatly be making these again.

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Roda January 02, 2010

Yes- it is true, finally a gluten free pancake recipe that taste oh so good. Note to everyone who makes these, I subbed milk with Almond breeze and butter, with I cannot believe it's not butter and Used Bob's red mill gluten free baking flour.
PS- I added a 1/4 cup of chopped walnuts to the batter, pre calphalon. I topped the finished waffles off with sliced bananas and sugar free maple syrup

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Melanie Becker November 10, 2010

Great waffles! I did make some changes... whipped the whites separately and added at the end, added a tsp of vanilla and 2tsp of sugar and subbed oil for butter and rice milk for milk. Thanks for a great recipe! The whole family loved them!

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cookingofjoy February 21, 2010

I have to agree with all the other praising reviews. These were perfect and easy and most importantly QUICK to mix up. As for flour blend, the recommended substitution would work well. When I have time to blend my own substitute on the spot, I generally do 2/3 part whole grain flour (brown rice, teff, amaranth, quinoa or even white rice) and 1/6 part each of two starches (potato, arrowroot, corn, or tapioca).

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Lelandra December 05, 2009

These waffles were awesome! This was my first attempt at GF/CF waffles, and I think I will just keep this recipe - no need for any experimenting with others. Although, I may add a couple of Tbsp of sugar next time. I used 1/2 Sorghum Four Blend and 1/2 Rice Flour Blend, and instead of cows milk, I blended up some Almond Milk (with a touch of lemon juice for fluff) and used Earth Balance Buttery Sticks. Yummy!

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Joelle S. January 03, 2009

AWESOME waffles!! I've never had a better waffle, wheat ones included! I have been searching so long for a truly satisfying GF waffle, and this is it. I doubled the recipe, but not the eggs, and it turned out fine. I also used the Cooking Free GF flour mix, for those of you who use it. YUM!

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1018476 November 08, 2008

My son turned up with a mild gluten allergy, but LOVES waffles. We did this recipe with 2 small bananas instead of the eggs and it turned out very nice. They were actually crispier than the wheat variety, and we like ours crispy. Great recipe.

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Eilene August 08, 2008

Loved these! Whipped the egg whites as Cookinofjoy suggests, and also used coconut milk. They were light and crisp, just the way we like them. Even my picky 15 year old son loved them. We are new to gluten free cooking and this recipe will become a staple in my house.

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ChezLyno May 30, 2010

The nice thing about these is that they are quick. I do, however, prefer the fluffiness of waffles that have beaten egg whites. Would make these again, but would beat the egg white separately. Thanks for posting this Ginny. Made for Zaar Chef Alphabet Soup.

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LARavenscroft December 19, 2009
Gluten-Free Waffles