I sometimes get a little silly with my kids, and this phrase actually popped out of my mouth: “Wowwy Waffles.’ By using a fun little catch phrase, the waffles went from being waffles into something WAY more fun and hard to resist for them. Kids aside, these waffles really are ‘wowwy’ in my book, in fact I think they are my favorite recipe of all time….including ones with gluten!! They are crispy on the outside, moist and chewy on the inside….divine!! You can always make them pancake style, and since you are mixing so many flours (oh the woes of gluten-free baking!), I always make at least a double batch to have the dry ingredients on hand ready to go, or I will cook up all the batter and freeze them for toaster waffles (it really does work!). Either way, you’re saving time and energy so take advantage! Another little tip: for a fun gluten free bread sandwich, use two waffle halves for your sandwich slices….and if you want to make the waffles savory, omit the sugar and vanilla, and make a waffle ham and cheese! I adapted a recipe from Gluten Free Girl and the Chef.
3/4 cup tapioca flour (for starch free, use a 1/4 more of both sorghum and millet, and increase the teff to 1/2 cup in place of the tapicoa)
1/2 cup gluten free oat flour
1/4 cup millet flour (or sorghum)
1/4 cup sorghum flour
1/3 cup teff flour
(Or replace gluten-free flours w/ apx 2 1/2 cups wheat flours)
1 teaspoons guar gum
2 tablespoons flax meal or chia meal
1 tablespoon grain free baking powder
1 teaspoon salt
3 tablespoons sugar
2 cups any milk, more as needed to thin to desired consistency (I used So Delicious Coconut Milk)
1 tablespoon Ener-G Egg Replacer mixed with 1/4 cup water
2 teaspoons vanilla extract
4 tablespoons favorite oil/liquified fat
Optional: Add in some berries or chopped fruit, we used black raspberries this morning! Cinnamon would be tasty too!
Whisk the dry ingredients together in a large bowl. Mix in the wet, adding more milk if necessary to thin. Teff flour holds an amazing amount of fluid…let the batter rest for at least 10 minutes (or overnight in the fridge) for the flours to swell, and then add more milk if necessary. Cook away on a waffle iron or skillet as preferred.
This recipe was shared on Wellness Weekend,