Gluten Free (or Whole Wheat) Waffles
Yield: 4 large waffles or 8 small
Ingredients
1 and 1/4 cup brown rice flour (or whole wheat flour if not GF)
1/4 cup almond meal
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon fine sea salt
2 eggs
1/4 cup milk (I used unsweetened vanilla almond milk)
1/2 teaspoon vanilla extract
1/2 cup orange juice + 3 tablespoons orange zest (juice/zest of 2 large oranges)
1/4 cup melted coconut oil
1 tablespoon honey
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Whole Wheat Waffles
Serves: 4 - 5
Ingredients
2 large eggs
1 ¾ cups milk
¼ cup oil or melted butter
1 tablespoon honey
½ teaspoon ground cinnamon
1 ½ cups whole-wheat flour (I used King Arthur’s organic white whole-wheat flour)
2 teaspoons baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
INSTRUCTIONS
Preheat your waffle iron.
In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined.
Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 - 4 minutes each).
Serve with syrup, honey, powdered sugar or fresh fruit.
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Gluten Free Waffles Total Time: 35 mins
Active Time: 15 mins
Makes: 6 to 8 waffles
For these gluten-free waffles, a mix of almond flour, rice flour, and tapioca starch (plus a mashed ripe banana) keeps things crisp, light, and naturally sweet. Fresh or frozen blueberries baked into the batter offer the perfect flavor and textural contrast.
Yield: 4 large waffles or 8 small
Ingredients
1 and 1/4 cup brown rice flour (or whole wheat flour if not GF)
1/4 cup almond meal
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon fine sea salt
2 eggs
1/4 cup milk (I used unsweetened vanilla almond milk)
1/2 teaspoon vanilla extract
1/2 cup orange juice + 3 tablespoons orange zest (juice/zest of 2 large oranges)
1/4 cup melted coconut oil
1 tablespoon honey
----------------
Whole Wheat Waffles
Serves: 4 - 5
Ingredients
2 large eggs
1 ¾ cups milk
¼ cup oil or melted butter
1 tablespoon honey
½ teaspoon ground cinnamon
1 ½ cups whole-wheat flour (I used King Arthur’s organic white whole-wheat flour)
2 teaspoons baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
INSTRUCTIONS
Preheat your waffle iron.
In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined.
Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 - 4 minutes each).
Serve with syrup, honey, powdered sugar or fresh fruit.
----------------
Gluten Free Waffles Total Time: 35 mins
Active Time: 15 mins
Makes: 6 to 8 waffles
For these gluten-free waffles, a mix of almond flour, rice flour, and tapioca starch (plus a mashed ripe banana) keeps things crisp, light, and naturally sweet. Fresh or frozen blueberries baked into the batter offer the perfect flavor and textural contrast.
1 cup almond flour
1 cup brown or white rice flour
1/3 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon fine salt
1 large very ripe banana
1/2 cup unsalted butter (1 stick), melted
4 large eggs
2 cups buttermilk
2 teaspoons pure vanilla extract
1 1/2 cups fresh or frozenblueberries
Cooking spray
Salted butter and maple syrup, for serving
Instructions
1Heat the oven to 250°F and arrange a rack in the middle. Set a wire rack on a baking sheet and place it in the oven.
2In a large bowl, whisk together the almond flour, rice flour, tapioca starch, baking powder, and salt to break up any lumps.
3In another bowl, mash the banana, then add the melted butter, eggs, buttermilk, and vanilla. Whisk until combined. Pour the buttermilk mixture into the flour mixture and stir until the ingredients are moistened and just combined. Stir in the blueberries.
1 cup brown or white rice flour
1/3 cup tapioca starch
2 teaspoons baking powder
1/2 teaspoon fine salt
1 large very ripe banana
1/2 cup unsalted butter (1 stick), melted
4 large eggs
2 cups buttermilk
2 teaspoons pure vanilla extract
1 1/2 cups fresh or frozenblueberries
Cooking spray
Salted butter and maple syrup, for serving
Instructions
1Heat the oven to 250°F and arrange a rack in the middle. Set a wire rack on a baking sheet and place it in the oven.
2In a large bowl, whisk together the almond flour, rice flour, tapioca starch, baking powder, and salt to break up any lumps.
3In another bowl, mash the banana, then add the melted butter, eggs, buttermilk, and vanilla. Whisk until combined. Pour the buttermilk mixture into the flour mixture and stir until the ingredients are moistened and just combined. Stir in the blueberries.
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