Update 6/2015 – We make these waffles all the time and they continue to be a family favorite! As I make them, I like to keep the cooked waffles on a sheet pan with a wire rack in the oven at 200F so I can serve them all together. I’ve successfully made these waffles substituting 1 3/4 cup gluten-free all-purpose flour for the brown rice flour, potato starch, and tapioca starch. I still add the quick oats as directed when I make them this way!
I love lazy weekend mornings that involve big breakfasts and staying in your pajamas until 10! My husband got me this waffle iron (which I highly recommend so far!) for Christmas and I couldn’t wait to make homemade waffles again. Since getting diagnosed with celiac disease, I was too nervous to reuse the waffle iron I used to have for gluten-containing waffles and gave it away. I don’t know if that was entirely necessary, but I kind of went crazy removing all gluten from my house when I was first diagnosed! Better safe that sorry right? Now that we’ve finally replaced it, I am excited to have waffles back in my life!
We made these waffles over the holidays and they have become our new go-to recipe. I have to say that I am kind of a waffle snob. I love waffles that are crispy, golden, and tender. These are just that! They have amazing flavor and reheat wonderfully after being frozen. It is nice to have a bag of waffles in the freezer so I can defrost/toast them in the toaster on busy mornings. A smear of almond butter and bananas is my toddler’s favorite way to eat them!
I’ve successfully made these waffles substituting 1 3/4 cup gluten-free all-purpose flour for the brown rice flour, potato starch, and tapioca starch. I still add the quick oats as directed when I make the waffles this way.
- 1 1/4 cup almond milk + 1 teaspoon apple cider vinegar
- 2 eggs, separated
- 1 cup brown rice flour (I use sprouted brown rice flour)
- 1/2 cup gluten-free quick oats
- 1/2 cup potato starch (not potato flour)
- 1/4 cup tapioca starch
- 2 tablespoons sugar (I use succant)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup melted butter, ghee, or vegan butter such as Earth Balance
- 2 tablespoons maple syrup
- 2 teaspoons vanilla
- Combine the almond milk and vinegar and let sit while you prepare the rest of the ingredients.
- Heat and oil a waffle iron according to the manufacturer’s instructions.
- Separate the egg white from the yolks and put the whites in a mixing bowl. Using a hand mixer, whip the egg whites until they are light and fluffy.
- Combine the brown rice flour, oats, potato starch, tapioca starch, sugar, baking powder, and salt in a bowl. Stir to incorporate evenly.
- Whisk together the milk/cider, egg yolks, butter, maple syrup, and vanilla.
- Pour the wet ingredients into the dry and mix until well combined.
- Fold in the egg whites until just incorporated.
- Pour about 1/3 cup of the mixture into the waffle iron and cook. I set mine on a 4 out of 5 for a crisper waffle and cooked them for 3- 3 1/2 minutes. Remove and place on a baking rack in a 200 degree oven to keep warm.
- Enjoy! Break the extras into sections to freeze. These reheat beautifully using the defrost setting of the toaster.