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Recipe: Homemade Waffles (Gluten, Dairy and Egg-free)
Crunchy on the outside and chewy in the inside, these waffles are a great option for those with allergies. And they're perfect for National Waffle Day!
Thu, Aug 23, 2012 at 12:56 PM
The 24th of August is National Waffle Day. And here at the Harris household we believe that everyone should be able to enjoy a waffle, regardless of what food allergies you have. My 5-year-old is on a gluten-free, egg-free, dairy-free diet. Baked goods can be a little tricky.
But I am happy to say with help from a fellow blogger,
and some practice in the kitchen, I now have a recipe that she loves — and so does the rest of the family! These waffles are crunchy and slightly chewy (instead of that nasty crumbly texture that many vegan, gluten-free baked goods have).
I am going to give the exact information for the waffles that I made, but I really encourage you to read the original post
. She tried so many different variations and offers a lot of different ideas. The first round through I tried using Honeyville almond flour and tapioca starch (that's what I had on hand). Something went wrong and every single one stuck pretty badly in the waffle iron. However, the second batch went wonderfully. I suspect that the first batch was either my error, or my very ancient waffle iron was giving me trouble. I also think that when I switched to potato starch, it went much better. So I definitely recommend using potato starch. While I had more trouble with the first batch, I really liked the flavor of the almond flour.
Homemade Waffles (Gluten, Dairy and Egg-Free)
1 1/4 cup sprouted brown rice flour, finely ground almond flour (or flour of choice)
1/2 cup of potato starch
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons oil of choice (melted butter, coconut oil, etc.)
1/4 cup of applesauce
3/4-1 cup of water or milk of choice
Whisk together the flour, starch, baking powder, and salt.
Add the oil and applesauce. Add water slowly, whisking mixture until it forms a thick batter. Use just enough liquid to form a thick batter. You don't want the batter to be too thin.
Cook in a well-oiled waffle pan.
Serve right away. The brown rice version didn’t reheat well, so make just enough for that meal.
More waffle recipe ideas:
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