By GinnyP on September 16, 2002
Photo by Melanie Becker
Photo by Melanie Becker
"These waffles turned me into a breakfast eater!"
Serving Size: 1 (90 g)
Servings Per Recipe: 6
"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"
"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."
"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"
"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!"
"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)."
"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!"
"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!"
"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."
"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."
"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."
"These are hands-down the best gluten-free waffles I have ever made. I even made some for my family (who don't have to avoid flour), and they couldn't taste a difference! AWESOME!!!!"
"Love it, love it, love it! These taste so good. My kids love them also. Thank you so much. I used your recipe for flour blend also!"
"These were really good and my husband said he liked them better than the wheat waffles we were also having. We served them with the buttermilk syrup(#16717). Delicious! Try them you will like them!"
"My husband just started his gluten-free diet, after being addicted to wheat products. He's a connossour of waffles, and he thought these ones were even better than the wheat ones I typically make. I just altered the recipe slightly by including 2 tbsp sugar. I also used this recipe to make pancakes--worked out wonderfully!"
"This is an honest rating. I couldn't tell the difference between these and those made with ordinary wheat flour. I made up a batch and kept them in the fridge for kid snacks. They tasted even better reheated in the toaster. Next time I make them I'm going to try some buckwheat flour in them to add a bit more nutritional value."
"Thanks Ginny, This recipe is absolutely fabulous. My little boy is Gluten Free and he thought they were fabulous. Waffles are now permanently on the menu at our house. Tomorrow I will make double and freeze some, so we can toast one for quick/easy breakfast. Thank you so much. Cheers Dale Gold Coast Australia"
"These were light and crispy...just like I remember eating as a child. Great recipe!"
"I used 1 1/2 cup of buckwheat flour"
"These were pretty good for being my first gluten free waffles. I did whip up the eggs and add to batter and used some buttermilk, vanilla and cinnamon. They have a different texture but the taste is good. I also used the mix that you put in the notes and it worked fine. The only thing I substituted was the guar gum. I used xanthan gum. Will use recipe again. Thanks"
"The waffles turned out perfect. I modified and made gluten and dairy free.
I used 2 and 1/4 cups from the following combo flour:
3/4 cup tapioca starch
3/4 cup potato starch
1 cup sorghum flour
1 cup brown rice flour
1.5 cup amaranth flour
2.5 tsp guar gum
I also used vanilla almond milk instead of milk. For the eggs, I kept the egg whites separate and folded in as recommended by others. The waffles worked great!"