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Waffles

The best part of a weekend brunch.

Enjoy our favorite gluten & dairy free version.

Waffles: Gluten & Dairy Free

A true weekend brunch is complete when the waffles are served. 

Course: Breakfast
Ingredients
Waffle Batter
  • 335 g Gluten Free Flour Blend
  • 1 tablespoon ground flax seed (optional)
  • 1 ¼ tablespoon GF baking powder
  • 2 large eggs separated
  • ¾ teaspoon salt
  • 2 cups milk almond, rice milk or full cream cow's milk
  • 2 teaspoons vanilla extract
  • ½ cup neutral flavour coconut oil (melted)
Gluten Free Flour Blend
  • 250 g sorghum flour
  • 250 g millet flour
  • 250 g potato starch (NOT flour)
  • 250 g tapioca starch (or tapioca flour)
Instructions
Batter Instructions
  1. Mix the flour blend, flax and baking powder together in bowl.

  2. Combine milk, egg yolks and vanilla together, stir in coconut oil.  Add all to dry ingredients and mix well.
  3. Let the batter rest for 10 minutes (the gluten free flours will soak in moisture and batter will thicken slightly).
  4. Whip egg whites into stiff peaks, fold through batter.
  5. Heat waffle maker and cook according to its instructions.  

  6. Turn each waffle onto wire rack to cool individually. Do not stack while hot as they will become soggy.

  7. If serving all at once, waffles can be kept warm directly on oven rack on low temperature. 

  8. Serve with your favourite topping.
Flour Blend Instructions
  1. Weigh all the ingredients with a scale and add to a large bowl.
  2. Whisk with a large whisk until thoroughly combined (this takes much longer than you might think).
  3. Store in a large labelled airtight container, out of direct sunlight.
Recipe Notes
  • You must use a weighing scale and not volume measurements for this recipe.
  • You can a smaller quantity if wished - just equal weights of all 4 ingredients.

Variations: 

Savory Breakfast  

Use a combination of a handful of  chopped baby spinach, grated cheese, cooked corn kernels, diced ham or prosciutto, chopped spring onion. Add a bit more milk  if it becomes too thick and cook for longer than normal.

Dessert 

Add half a cup of mini chocolate chips and a teaspoon of sugar to the batter before cooking.  

what you need to know

We’ve used both Dove’s White Gluten Free Flour and Lisa’s Favorite Blend in this recipe with success.

TIPS:

  • If batter is too thick or runny add more milk or flour accordingly
  • For a fast easy breakfast make a large batch up, cool completely and freeze between parchment paper sheet, wrap in foil and plastic ziplock and freeze. To reheat, pop in toaster.
  • Weigh all the ingredients with a scale and add to a large bowl. Whisk with a large whisk until thoroughly combined (this takes much longer than you might think). Store in a large labelled airtight container, out of direct sunlight.
  • Either brown rice flour or quinoa flour can substitute for the sorghum.
  • You must use a weighing scale and not volume measurements for this recipe.
  • It is easy to make a half batch of this mix if desired.
some of our favorite ingredients
get your ingredients ready, mix will and set aside to rest for at least 10 minutes
make sure your waffle iron is fully preheated before pouring in batter
hot off the grill waffles need to rest in a single layer on a cooling rack
place parchment between extra cooled waffles before freezing
leftover waffles can easily be reheated in the toaster or oven
mix in some extra nutrition with a few savory ingredients
remember not to open the waffle maker during the cooking time

about the author

This fabulous recipe was developed, tested and photographed by Tabitha Millington.  Tabitha  has lived in Singapore for almost five years in gluten free house with a celiac daughter and a dairy free daughter.  She is a avid baker and always game for improving a recipe and adapting it for life in Singapore.

2017-10-17T20:13:08+00:00 May 24th, 2017|