Sunday, March 25, 2012

Crispy Gluten-Free Waffles

Had I not made these waffles myself, I would have had NO clue that they were gluten-free. They were very light and crispy. I smothered mine with blueberry sauce while the boys opted for a just a bit of powdered sugar (because they weren't allowed a LOT of powdered sugar), and my husband went the usual maple syrup route.

1 c Millet flour (sifted)
1 c Potato starch
1/2 c GF Oat flour
2 t Baking powder
3/4 t Salt
1/2 t Baking soda
1/4 t Xanthan gum
1/4 c Brown sugar
2 Eggs
2 c Milk (I used 1 c Coconut Milk + 1 c Almond Milk)
1/4 c Oil

Mix together all the dry ingredients and whisk in the wet ingredients. All to sit for 1-2 minutes for the xanthan gum to activate. If the batter seems a bit thin, add in an extra tablespoon or 2 of potato starch.

Pour batter into a screaming hot and well oiled waffle griddle. Make sure the waffles are really done and crispy before trying to remove them, otherwise they tend to stick. Once you think they are done, give it 30-60 more seconds and you'll be glad you did.

We've been really happy with our Buckwheat Waffles, but these really taste like a traditional "plain" wheat waffle. Glad to be able to offer a bit of variety.


  1. Jenelle, I just made this recipe this morning. Pure DELICIOUSNESS!! We all loved it! We have been making gf pancakes for awhile on Saturdays and they were okay, but nothing to rave about. THIS is something to rave about!! We are going to make several batches and have them on hand. Did you make up the recipe or copy it from somewhere else?


    -Heather Sullivan

    1. Heather - I found a few recipes online that I tried that didn't work so well. I adapted them to come up with this. So kind of made it up with a little inspiration.


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