One of the hardest things about going gluten free was thinking I’d never be able to eat Gluten Free Waffles and Gluten Free Pancakes ever again. I dispelled that myth long ago and am here to give you yet another recipe for Gluten Free Waffles from my ever-growing recipe collection.
Lucky for me, I had all the ingredients to make Gluten Free Whole Grain Waffles this morning. The recipe I chose fit my criteria for perfect waffles – crispy on the outside and soft on the inside. Add maple syrup and I was one happy Gluten Free Diva.
This recipe came from a new cookbook that is not only fantastic, but guess what? I have 3 copies to give away! Keep reading!
The cookbook is called Nourishing Meals: Healthy Gluten-Free Recipes for the Whole Family by Alissa Segersten and Tom Malterre. This book is soon to become the Gluten Free version of the classic Joy of Cooking by Irma Rombauer. It is chock full of valuable information and has recipes upon recipes that will keep you busy for years of happy gluten free cooking and baking.
This morning, when I realized that I had a yen for waffles, I got my butt down to the kitchen, donned my apron, and began assembling the ingredients for the recipe in Nourishing Meals that I’d bookmarked a few days before. Within 15 minutes, I sat down to a plate of gluten free steaming waffles, swimming in maple syrup, and a cup of tea. I’m so pleased with this combination of flours and starches that I’m thinking of making a big batch of it and having it at my fingertips for instant waffle making.
Bonus Tips: 1. The waffles freeze beautifully. 2. They make great sandwich bread.
Would you like a copy of this book? I have 3 copies to give away. If you would like a chance to win this amazing book, READ CAREFULLY! (WINNERS CHOSEN – SEE BELOW)
You must do both #1 and #2.
Here’s how to enter to win a copy:
2. Leave a comment below, on this blog post, telling me your favorite topping for waffles.
I will draw 3 winners from the comments but the only way you’ll have a chance to win is if you sign up for my newsletter. Just in case you forgot, go back to step number 1 and sign up for the newsletter, then leave your comment below.
Good luck to all. Deadline for entries is Monday, September 17th at 10pm EST. I will notify the winner via email for mailing information.
1 c. teff flour
¾ c. tapioca flour
½ c. brown rice flour
½ c. sorghum flour
½ c. millet flour
½ c. quinoa flour
1 tbsp baking powder
2 - 4 tsp cinnamon
1 tsp baking soda
½ tsp sea salt
3 large organic eggs
6 tbsp melted coconut oil or melted butter (I used coconut oil)
4 tbsp maple syrup
2 ½ - 3 c. milk (I used almond milk)
- Heat your waffle iron. Coat it lightly with coconut oil or butter.
- In a large bowl whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients, start with 2 ½ cups of milk, to the dry and whisk well.
- Make one waffle and if it seems too dry, add more milk. It will depend on how you measure, some of us over-measure slightly and some of us under-measure.
- Cook waffles according to your waffle iron's instructions.
I’m happy to announce that the 3 winners of this contest were chosen and have been sent their cookbook. Thank you to everyone who participated!