Gluten Free Waffles Recipes

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Stir milk, buckwheat, almond flour, vegetable oil, eggs, baking powder, sugar, and salt together in a bowl until batter is smooth.
• Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.

Steps:

• Combine the dry ingredients.
• Mix together the 1 1/2 cups milk and eggs; stir in the butter.
• Stir the wet ingredients into the dry ingredients.
• Add additional milk until you get a batter a little thicker than pancake batter.
• Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.
• (Mine whistles.) Serve immediately.
• Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.
• NOTE: My absolute favorite flour for waffles is"All-Purpose Celiac Flour" by Kinnikinnick (They are based in Canada. www. kinnikinnick. com) If ordering online isn't an option for you, try this flour blend: 2 cups White Rice Flour, 1 cup Potato Starch, 1/2 cup Tapioca Starch, 1-3/4 tsp Guar Gum.
• Use 2 cups for waffles.
• (I haven't tried this substitution, but based on the ingredient list on the package and with help from Bette Hagman's books, it sounds like a good bet.).

Steps:

• Preheat a waffle iron according to manufacturer's instructions. Spray iron with cooking spray.
• Mix sorghum flour, tapioca starch, sugar, baking powder, xanthan gum, and salt in a large bowl.
• Beat chicken and duck egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
• Beat egg yolks, almond milk, applesauce, and vanilla extract together in a large bowl. Continue beating while gradually adding the flour mixture; blend until smooth. Fold the egg whites into the batter.
• Pour 2/3 cup batter onto preheated waffle iron. Cook until golden brown.

Steps:

• Grease your waffle iron accordingly (see notes above), and start your waffle iron. Let it warm up for about three minutes. In the mean time, continue....
• Whisk together the eggs, coconut milk and melted oil or butter in a small bowl.
• Sift all the dry ingredients in the liquid ingredients and whisk slowly and lightly until smooth.
• After the waffle iron is warm, pour your batter into the center of your waffle iron and spread the batter out slightly. No need to spread it all the way. Press the other half of the waffle iron down gently and let cook for 4-5 minutes.
• Open the waffle iron and let the waffle cool for about 3 minutes. Carefully move a small spatula underneath the waffle, loosening it. Gently remove the waffle and serve.

Steps:

• Place all ingredients into a large bowl and mix until smooth.
• Leave batter to rest for at least 10 minutes.
• Turn your waffle maker on and leave until warmed up.
• Spray a little oil onto the waffle maker plates.
• Pour a ladleful of mixture into the centre of each grid, close the lid and lock the handle.
• Leave for 5 minutes, carefully open the lid and remove from the waffle maker.
• Repeat for your remaining batter - it should make 4 good sized waffles.
• Serve with toppings of your choice, my personal favourites are Banana, kiwi, blueberries or coconut cream and cinnamon.