• Oatmeal Almond Waffles (gluten free, dairy free, egg free)

    Post image for Oatmeal Almond Waffles (gluten free, dairy free, egg free)

    by Ellen on October 16, 2010 · 13 comments

    Gluten free waffles and dairy free waffles and egg free waffles.

    Crisp. Tender. Fluffy. Dripping with maple syrup.

    Yes, I’m back on my breakfast kick. I’ve made pancakes and waffles before, to be sure. But I’ve still been hunting for the holy grail of gluten free, dairy free, and egg free waffle recipes.

    The thing is….the texture had to be just so. Crisp on the outside, the kind of crisp you get when you bite into a potato chip. And fluffy on the inside, the kind of fluff from a Parker House dinner roll.

    And one more important criteria: NO TAPIOCA STARCH. It is my nemesis. I cannot stand the taste or smell of it and I’m convinced that baking gluten free without tapioca starch is attainable, with great results.
    This new recipe I created has precedent. That’s how I work, whether I’m writing a song or creating a recipe. I love being inspired by the work of others. It helps me to learn. So, this morning, I read through every waffle recipe I’ve torn out of magazines or printed from the internet. I pored through piles of cookbooks with an eye towards trying to determine the function of the ingredients used to make waffles. And then I consolidated all the facts in my brain, sat down with pen and paper, and got to work.

    The three recipes that were particularly helpful in my research came from Karina at Gluten Free Goddess,  Alisa at One Frugal Foodie (and author of one of my favorite and most-used cookbooks called Go Dairy Free) and Susie at Parsnip Parsimony. Karina’s recipe for Savory Waffles taught me that water is the ideal liquid for waffles. Alisa’s recipe for Nutty Oatmeal Blender Waffles taught me to blend my ingredients in a blender AND also gave me pause to think about the importance and necessity of protein in the mix of my waffle ingredients. And Susie’s amazingly detailed experiments to find egg replacers for her brioche and challah got me to think about using silken tofu as an egg replacer and a protein source. Hats off to all three of those prolific women!

    I’ve yet to meet Karina, though I certainly feel as if I know her. One romp through her blog, and you will too. And though we’ve communicated through email over the last few years, last week I had the good fortune to meet Alisa. We both attended the most amazing blogher ’10 conference in San Francisco. Yes, I flew across the country to attend a conference for people like me who are mad about blogging. About food:). And Susie, though not actively blogging any longer, has a scientific approach to vegan baking that will leave you shaking your head in amazement.

    Sooooo, my Saturday morning started with these Gluten Free Oatmeal Almond Waffles. And the wisdom of the Buddha. What a way to start the day!

    I’m wondering in what way you prefer your recipes to be formatted. Do you prefer them to be written in simple paragraphs? Or would you prefer that the steps be numbered? Below, I’ve given you an example of both of these styles of writing recipes. I’d love to know what you think. If you have a moment, please leave me a comment. Thanks!

    Oatmeal Almond Waffles (gluten free, dairy free, egg free)
    yields about 8 waffles

    click here for printable recipe

    4 oz. silken tofu
    1 cup room temperature water
    1 tbsp fresh lemon juice
    2 tbsp vegetable oil
    1 tsp vanilla extract
    1/2 cup rolled oats (make sure they are gluten free!)
    1/2 cup potato starch
    1/2 cup almond flour (make sure it’s the blanched kind)
    1/4 cup white rice flour
    1/4 cup cornstarch
    2 tbsp ground flaxmeal
    1 tbsp baking powder
    1 tbsp sugar
    1/2 tsp sea salt
    optional: 1/2 tsp dried lecithin
    optional: dash of nutmeg and/or cinnamon

    Blend tofu, water, lemon juice, oil, and vanilla extract in blender. Add the rest of the ingredients to the blender jar. Blend until thoroughly mixed. Add more water if it appears too thick. Let stand for 10 minutes while the waffle iron heats up. Pour batter onto the waffle iron and cook according to your waffle iron’s instructions.

    Numbered instructions would look like this:

    1. Combine the tofu, water, lemon juice, oil, and vanilla extract in a blender jar.

    2. Add the remaining ingredients to the blender and mix until thoroughly combined.

    3. Add more water if it seems to be too thick.

    4. Let the mixture stand for 10 minutes while your preheat the waffle iron.

    5. Pour the waffle batter onto the waffle iron and cook per your waffle iron’s instructions.

    It is good to control your words and thoughts.The seeker who is in control feels free and joyful. Listen to that seeker who guards his tongue and speaks wisely. Dhammapada

    { 11 comments… read them below or add one }

    Simply...Gluten-free October 16, 2010 at 8:54 pm

    This recipe sounds wonderful! May have to dig out my old waffle maker :)

    Reply

    Kelli C. October 17, 2010 at 6:38 pm

    Looks pretty amazing! I hear pancakes and waffles made with creamy millet are also a good gluten-free alternative.

    Kelli C.
    http://pathsofnature.blogspot.com/2010/10/gluten-grains-dilemma-and-its.html

    Reply

    Ricki October 18, 2010 at 6:45 pm

    Sounds like such a great recipe! And funny about the tapioca starch–I guess everyone has their preferences with particular ingredients! I don't mind it but am not crazy about amaranth flour (though in hearty breads it's okay. . . ) ;) I am going to have to get a waffle maker now!

    I am definitely a "paragraph" kind of gal. For some reason, I find the numbering distracting. Oh, and I love Alisa's cookbook! :)

    Reply

    Alisa October 18, 2010 at 10:16 pm

    These waffles look like perfection Ellen! I have bookmarked your waffle recipe too! Not surprising we are on the same foodie wavelength :)

    Reply

    Gina October 19, 2010 at 2:41 am

    I hadn't thought of using silken tofu as an egg replacer. Great idea! I do rely on tapioca to get the browning right on waffles, especially when they are dairy-free. I hadn't thought of the flavor component – I use so little I don't really notice the taste. Bean flours are MY nemesis. My vote on style is that I like the paragraph better. Thanks for the recipe!

    Reply

    sea October 19, 2010 at 8:52 pm

    Paragraphs work well for me. :)

    I thought of you today- I took Baby Yum to a storytelling musical concert for little ones at our local library. At first she was a little overwhelmed, but by the end of it she was dancing and clapping. Very fun!

    Hope all is well. And you're seriously making me covet waffles!

    -Sea

    Reply

    I Am Gluten Free October 19, 2010 at 9:53 pm

    Simply…Gluten-free – dig it out, dig it out!!!

    Ricki…turns out I made peace today with Tapioca Starch. I made some biscuits and used some of it, just enough to ensure that the biscuits would brown (something apparently the formerly dreaded TS is good for). And they in fact browned AND I didn't taste it. So, we're back on good terms:).

    Sea….so sweet….I'm so glad – thank you for sharing!

    Reply

    I Am Gluten Free October 19, 2010 at 10:07 pm

    Alisa – thanks!!! They really pleased me, the waffles that is! I wish they'd been a little darker in color. I think if I add some of the dreaded Tapioca Starch, perhaps that will help them brown. I froze them in separate foil packages and they toasted up like nobody's business. Really good for snacks, without even putting anything on them.

    Reply

    Sophie October 21, 2010 at 1:25 am

    Waw!!

    These gf waffles look like the real deal,..with tofu too!!

    How clever of you!! Adding a lot of proteïn to these stunning waffles!!

    Kisses from Brussels to you!!

    Reply

    Ellen November 19, 2010 at 10:13 pm

    Sophie – the silken tofu definitely adds protein and I think helps the waffles have structure. Kisses from the US to you!

    Reply

    kbash April 29, 2012 at 2:17 pm

    Our Sunday morning waffle tradition was re-born when I found this recipe. Even the gluten-eating picky teenagers agree these are the best ever!
    I often substitute apple cider vinegar for the lemon juice. It gives the waffles a slightly more sour dough taste.
    I use the left-over waffles as bread for gluten free toasted sandwiches – that is when there are any left over.

    Reply

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