Recipe by Gen
"Being new to a gluten-free diet can be frustrating, but it doesn't mean you have to avoid the foods you enjoy. Made with sweet sorghum flour and tapioca starch, these waffles will be nice and crispy on the outside, while light and fluffy on the inside! Separating the eggs is optional, but worth the extra work! Instead of regular syrup, top with apple butter, greek yogurt, or berries. My husband and son love peanut butter on their waffles. You can add 1-2 teaspoon of cinnamon for extra flavor."
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chicken eggs, separated
duck eggs, separated
3 1/2 cups
unsweetened vanilla-flavored almond milk
My son has celiacs and this is the best recipe I've found yet! I took the suggestion of using coconut oil. The batter was a little bumpy but they didn't stick to the waffle iron. I also used all chicken eggs. Very yummy and great fluffy texture with crisp outside. Really the best!!
Best gluten-free recipe yet! For a little healthy-fat, I substituted coconut oil for the applesauce and that just made them even better--plus they didn't stick so bad and came out crispier--bonus all the way around! Definitely a make again and again kind of recipe!
Agreed, Best gluten-free waffle recipe! I usually have Greek yogurt available, so I use this as a substitute for the applesauce. I also use this recipe for pancakes and eliminate the vanilla:) To add more nutrition I add: 1/8-1-4 cup of Flaxseed and/or substitute Stevia for the sugar! I LOVE this recipe!!! Kudos!
I was hesitant at first due to the work involved. I couldn't find another recipe that looked quite as good so I pushed through my reluctance! This was not difficult at all. I always read the reviews and try helpful hints ... So I subbed butter for the applesauce and used dairy. I had always considered duck eggs to be larger than chicken - and only having chicken, I added one extra. Excellent waffle!!
These are amazing! I used all chicken eggs and cinnamon flavored applesauce. My kids gobbled these up. I plan on freezing the extra and putting them in the toaster for busy school mornings.
These were awesome! It had been a long time since we'd had waffles because I was getting frustrated with other gluten free recipes. My daughter was so excited to eat these. They turned out really well! I halved the recipe and used ground flaxseed in place of xantham gum and they were great! Next time I will not cut the recipe in half. I'll freeze the extra. Thank you!!!
Very good would never know they are gluten free. The only thing I changed was I used all chicken eggs. Made up the whole batch and froze them to put in the toaster.
I halved the recipe because this was my first time making it. That didn't seem to effect the consistency. I only used chicken eggs. I used coconut milk instead of almond. I was concerned about it sticking as it doesn't have any fat in it however, they didn't stick that much even without cooking spray. Crisp on the outside and warm and moist on the inside. Consistency was very close to regular waffles. I would use almond milk or dairy alternative next time to avoid the coconut flavor. Overall very good. Wonder what buckwheat flour or adding oil to them would do. I baked the whole batter and froze them so I could pull them out in the hectic mornings. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten Free Waffles!!
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 35
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