Gluten-Free Waffles

I have longed for a gluten-free waffle that is both crispy on the outside and soft and fluffy on the inside. This recipe is a success! It is the result of lots of experimentation and failure with many flour blends. (Thank you, family o' mine, for enduring this mad scientist and the constant presence of a testing lab in our kitchen. And thanks, Mama, for the cool, nerdy coffee mug!)  :-)


Gluten-free Waffles
Yields 4-6 servings
  • 2 eggs
  • 2 cups kefir or buttermilk (or 2 tablespoons vinegar added to milk to make 2 cups soured milk)
  • 1 tablespoon honey or coconut sugar (or 3-4 pinches of this stevia)
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free flour blend (recipe follows)
  • 1/2 cup flaxseed meal
  • 1/2 cup gluten-free oat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup extra virgin coconut oil, melted

  1. Preheat waffle iron. (This waffle iron is my favorite!)
  2. Beat eggs in a large bowl until fluffy.
  3. Add kefir, honey, and vanilla to eggs. Whisk to combine.
  4. Add GF flour blend, flaxseed meal, oat flour, baking powder, and salt to egg mixture, blending until smooth.
  5. Drizzle melted coconut oil into the batter, mixing well to avoid resolidification of the coconut oil.
  6. If batter is too thick to pour and spread easily on the waffle iron, mix in some water 1/4 cup at a time until batter is flowable.
  7. Spray waffle iron with cooking spray.  Pour a scant cup of batter onto hot waffle iron and cook for 4 minutes, or until steam has dissipated and the waffle is browned and crispy on the outside.




      If you have a kitchen scale, weighing the ingredients is the more accurate option. You will need a very large bowl and will need to whisk the flours together for several minutes to achieve a homogeneous mixture. Store in an airtight container or freezer bag.

      *Xanthan gum is not necessary for successful quick breads, waffles, and brownies, but it does act as a binder for yeast breads and gives them a more springy, chewy texture. For every cup of gluten-free flour blend used in yeast breadmaking, you'll need about 1/2 teaspoon xanthan gum.



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