Gluten Free Waffles

E Bennett's Note:

My husband, who is not Gluten Intolerant, and I have these every Saturday morning. He likes these better than ones made with "real" flour! This recipe is easily halved or multiplied, as needed. These are also excellent to use as sandwich bread, sloppy joe open-face bread, (better if you omit the sugar and use regular milk instead of buttermilk); strawberry shortcake, etc. Refrigerate any leftovers and warm about 15-20 seconds in microwave before filling with sandwich stuff.

• Total Time: 23 mins
• Prep Time: 8 mins
• Cook Time: 15 mins

Ingredients:

Yield: 5 waffles

• 1 cup brown rice or 1 cup rice flour
• ½ cup potato starch (NOT Potato Flour)
• ¼ cup tapioca flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¼ cup oil
• 2 eggs (or not...see notes)
• 1 ½ cups buttermilk (regular milk works, too)
• 1 teaspoon sugar

Directions:

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

Reviews

[Gluten Free Berry's]

These are AMAZING! We've made these at least once a week for the last year. We often make a double batch on the weekend and freeze some for quick use over the week (just pop them straight in the toaster and they are ready to go). For the freezer batch, we just do not let them crisp as much as the ones we are going to eat that day. We've have tried MANY variations based on what we have on hand and have learned a few tricks when preparing them. DO NOT USE A MIXER to mix these if you want them light and crispy. For the first 2 months I would use the kitchen aid to whip up the egg whites, mix everything else separately and fold in the eggs but was unable to get them light and crisp (though the batter did go further). For the next 8 months we tried to mix everything in the mixer and still found that they weren't as light and fluffy as we like them. And then one day the mixer was in use and I had to mix them by hand and they came out PERFECT! They were totally light and fluffy (though they only made 8 waffles and not 10 like they could make before). The last time I made these, we were out of eggs so we used egg replacer and found that they were even lighter and tasted better by our standards! We've made variations with soy milk, whole milk, skim milk, goats milk and buttermilk, but feel that buttermilk is the way to go for us. We serve with Syrup or Agave, strawberries and whipped cream! Thank you, Thank you Thank you for the recipe!

[Erin L]

This is a great, versitile recipe. We are gluten/ egg and dairy free, so I subbed 3 tbs of water and a rounded tablespoon of ground flax for each egg. I also used coconut milk and a tablespoon of apple cider vinegar (for each cup of milk), and use virgin coconut oil for the oil. This morning I traded 20% of the flour for cocount flour ( add an equal part of liquid for the coconut flour because it absorbs so much liquid) and a little hazlenut flour. I always add vanilla, maple syrup and cinnamon too. I whip up a little fresh walnut pecan butter ( in a food processor fitted with an "s" blade, blend walnuts, pecans, a little salt, maple syrup and flax oil and water until it reaches the right buttery consistency) and add a few berries to top them off- and if I am feeling really decadent I add a dallop of coconut bliss (coconut icecream). You could also top with cashew cream if you can't do coconut. I quadruple the recipe, freeze them and we have an amazing breakfast for two weeks!

[NewlyGF]

Terrific!!! I made these this morning in response to my 4-year-old's request for boxed waffles, and they were wonderful. This is my first attempt at waffles, and these were foolproof. I made them according to the original recipe, except that I used 1/2 brown rice flour and 1/2 sweet rice flour, and I used a combo of Greek yogurt and milk instead of buttermilk (didn't have any). I mixed by hand as another reviewer suggested. The waffles came out light, fluffy, and perfect. I did double the recipe and ended up with 20 waffles (!) so I'm guessing my waffle make must be smaller than most. The extras are freezing for future breakfasts as I type. Thank you for a great recipe!