By E Bennett on February 22, 2003
Photo by Delicious as it Looks
Photo by Delicious as it Looks
"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."
Serving Size: 1 (806 g)
Servings Per Recipe: 1
"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!"
"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!"
"These are INCREDIBLE!!! We used to make waffles all the time before my son became GF. I haven't been brave enough to attempt a GF waffle until this past weekend (it's been 6 years). OH MY GOSH, I'M SO GLAD I FOUND THIS RECIPE! This is seriously better than any other "regular" waffle we have ever made. This is officially our family waffle recipe from this day forward. Perfect flavor, PERFECT consistency, lightly crisp on outside, soft and delicious inside. Made extra and froze a few... and they reheat great. I can't say enough. I followed another suggestion of using a whisk, not a hand-blender. PERFECTION!!! Thank you Thank you for posting this recipe."
"This recipe is a KEEPER, I used Maple whole milk yogurt and a splash of 1/2 and 1/2, and I added a touch more sugar and a teaspoon of pure vanilla extract. See photo of round stack. Oh yeah... definitely a keeper. Thanks!"
"I have been gluten free for about a year now and have yet to find a good waffle recipe until now. This is an excellent recipe, about as close to wheat waffles that I have found. I did substitute the buttermilk with 1 cup of almond milk and 1/2 cup of yogurt. I also added 1/4 cup more of brown rice flour to thicken it up a bit. I can't tell you the joy I felt when I was eating my waffles. I sprinkled toasted pecans, fresh strawberries and a little whipped cream on top. Even with all of that on top I could still taste the wonderful flavor of the waffles along with the great texture and that's what is missing with most gluten free foods is the texture. After reading the reviews I did add 1 teaspoon of vanilla by the way. I have a recipe for pancakes using whole wheat flour and white flour, we substituted the wheat with brown rice flour and for the white flour we used white rice flour and the recipe worked perfectly. Thanks so much to E.Bennett for posting this delicious recipe."
"Fantastic! I used So Delicious coconut milk with vinegar in place of buttermilk and substituted corn flour (not corn starch) for half of the brown rice flour. These were the best waffles I've ever made, and that includes wheat-based varieties."
"Thank you for this recipe! It's our first attempt at making waffles since our daughter's allergy test results meant no more wheat or eggs in our shared recipes. We made the recipe using 1/4 c. additional brown rice flour, the ground flax seed & water substitution and rice milk (no dairy used by us either). Our Krups 4-slice Belgian waffle maker made 9 light, fluffy waffles. We'll use the recipe again."
"This recipe was fabulous. If anyone uses the cookbooks by Annalise Roberts this is the same flour blend she uses, so it was easy for me since I already keep that mixed up. I made it the first time exactly by the recipe. Second time, added more sugar and some vanilla. I also whipped the egg whites first before folding them in. Also, have found it does not need quite as much liquid (live in the Pacific Northwest so my flours are probably more humid!). They were wonderful!! We make these often. On a regular large Belgian Waffle Iron it makes 3 waffles."
"Light and crispy, reheated in toaster they taste like fresh! Great recipe."
"Wow! I love when a GF recipe is BETTER than wheat based one - and this is a winner that the whole family loves. I followed suggestions and mixed by...hand so easy! Next batch I'll try blending the dry ingredients ahead of time, then add the eggs, and liquids when I'm ready to cook.
Thank you, thank you!"
"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!"
"My wife chose to go gluten-free a couple of years ago for personal preferences, rather than a true allergy...it's more of an intolerance for her and it was a dietary choice to try and reduce a lot of the "gluten syndrome" symptoms that kept plaguing her. I, by proxy, have reduced a lot of the gluten in my life just because it's easier to make certain dishes gf than make two different recipes, and it has been a challenge for her to find things that I will eat too.<br/><br/>We had found a waffle recipe awhile back, but it was really a pre-mix commercially available product, and while it was good, there still wasn't any control over individual ingredients, and it wasn't organic...another dietary choice that we have decided to implement just for personal reasons.<br/><br/>This waffle recipe is just out of this world!!! We happened to have every single ingredient listed and decided to try it last night when we got a spur-of-the-moment waffle craving, and were we surprised. They are light, fluffy, yet crispy at the same time and that off-taste or off-texture feeling that a lot of gf recipes seem to have, just wasn't there. THEY WERE DELICIOUS!! And the texture was PERFECT!! We couldn't be happier, and now my wife is thinking about experimenting a little to tailor the recipe to make sandwich bread for some of her recipes that she just hasn't been able to find the right texture/taste for, so she's looking forward to that.<br/><br/>Thank you so much, E Bennet, for providing this recipe that has made us able to enjoy one of our favorite breakfast treats again."
"This is a great recipe. I just used BETTY CROCKER'S ALL PURPOSE GLUTEN FREE RICE FLOUR BLEND because it contains,rice flour, potato starch and tapioca I used 1 3/4 cup to make up for the three first dry ingredients and it was wonderful. The GF folks loved it and so did everyone else. Thanks for sharing this recipe. This is truly life changing for us!!!!!"
"Incredible waffles! I wish I had this recipe when I first went wheat-free a couple of years ago. Crisp on the outside, fluffy and tender inside, I don't know if any wheat waffles could be better! They are very versatile too. I avoid dairy and eggs, so I used rice milk mixed with lemon juice for the buttermilk and just omitted the eggs altogether. The dairy and eggs weren't missed at all. I didn't even need egg substitute, although next time I might try using the EnerG egg replacer, like another reviewer suggested. I can see me making this recipe every weekend too!"
"I don't get it! I don't get it!<br/>I have been making these waffles for a long time and I have always whipped the egg whites until it's foamy and folded it in. I don't know why I would have done that instead of following the instructions, but what a big mistake. Tonight, I finally followed the instructions and just hand whipped all the ingredients together and the waffles were beautiful.<br/><br/>For oil, I use coconut oil. For milk, I use coconut milk and added 1 teaspoon of vanilla extract to the recipe. It's delicious. <br/>They freeze wonderfully. I double the recipe and make about 8 all together. I make 4 plain ones and 4 chocolate ones by adding cocoa powder."
"Can't believe we found such a great recipe! I didn't have tapioca flour so substituted Buckwheat flour, doubled the sugar and added 1 t of vanilla and these were wonderful!"
"Excellent recipe. I did however use oat flour instead of tapioca flour just because I didn't have tapioca flour on hand. I also added 1/2 tsp xanthum gum (although not sure if that would make any difference) and I added a hint of cinnamon to the batter. They turned out excellent and tasted great!"
"Love this recipe for waffles! I don't use dairy so I substitute coconut milk for the buttermilk and the waffles are crispy and golden brown. I also don't add sugar but add 1 tsp vanilla and again they taste amazing. My whole family eats them and loves them and I'm the only one that needs gluten free!"
"Very nice waffle recipe. The nutritional data is off though. There are roughly 1,800 calories in the whole batch. Each batch yields about 12 waffles, in my maker which is on the smaller side, so that's about 150 calories per waffle. For those of us that are counting :)"
"Loved this recipe! Kids did too. I was lazy to get my waffle iron out so prepared as pancakes. I used a can of coconut milk and some coconut flour in lieu of the potato starch. So delicious!!"