Gluten Free Waffles

Gluten Free Waffles created by DeliciousAsItLooks

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.

Ready In:
23mins
Yields:
Units:

ingredients

directions

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

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. kmbtherapy
    Gluten Free Waffles Created by kmbtherapy
    Reply
  2. kmbtherapy
    Gluten Free Waffles Created by kmbtherapy
    Reply
  3. kmbtherapy
    You have done the impossible! This is the first gluten free whole grain waffle I have eaten that hits all the right notes. It's crispy on the outside and chewy on the inside. It puffed up to the correct height. And it tasted like the waffles of my childhood. Bravo!
    • Review photo by kmbtherapy
    Reply
  4. tomisb1
    Needed a way to use up cottage cheese and extra egg whites from making hollandaise sauce. So I changed potatoe starch to corn and used a 1/4 cup. No salt, a 1/4 cup of butter (fats, as long as not trans are good for you), one egg with the three egg whites left over from night before, a little honey and 1/8 tsp. of cream of tartar to remove taste baking powder. Keeps the wife happy. Then I used a 1/2 cup of cottage cheese. Followed other ingredients but cut milk by half. I always sift all the dry ingredients and separatly mix all the wet. then pour the wet into the dry, mix until moistened and then fold in the egg whites which I have beaten until peaks form. Tasted great.
    Reply
  5. Nina B.
    Tasted and looked wonderful! I was really happy with this recipe! I used almond milk and worked out great!
    Reply
see 97 more icons / navigate / navigate-down
Advertisement