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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
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Photo: Kimi Harris
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)
Ingredients:
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1 1/4 cup sprouted brown rice flour, finely ground almond flour (or flour of choice)
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1/2 cup of potato starch
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2 teaspoons baking powder
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1/2 teaspoon salt
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2 tablespoons oil of choice (melted butter, coconut oil, etc.)
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1/4 cup of applesauce
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3/4-1 cup of water or milk of choice
Directions:
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Whisk together the flour, starch, baking powder, and salt.
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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.
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Cook in a well-oiled waffle pan.
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Serve right away. The brown rice version didn’t reheat well, so make just enough for that meal.
More waffle recipe ideas:
- This soaked, whole grain pancake recipe makes delicious waffles.
- Coconut Flour Waffles (GAPS-friendly and gluten-free)
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OMG these are soooooo good! It's better than a regular waffle and just as promised... Crispy on the outside and chewy in the middle. I'm in LOVE! I've never written an online review before but just had to for these. Definitely use coconut oil if you like that flavor. It comes right through in a delicious way.
I guess I could try it for my sister's vegan boyfriend. His diet is a pain when they're visiting.