Today I wanted to share with you a tasty little waffle recipe that I created a few days ago. I know many gluten-free recipes and packaged products usually contain large amount of not-so-nutritious starches and refined flours such as white rice flour. Well this one doesn't. I rely on flours from super nutritious grains such as teff, quinoa, and millet. These flours not only significantly boost the nutrition, they add loads of flavor.
This recipe does contain eggs, though I do use coconut oil and rice milk which makes the recipe dairy-free. For those of you who do milk and butter you could easily use these ingredients instead. You can also make this recipe corn-free by using the corn-free baking powder recipe in our cookbook.
Over the last few days I have made this recipe a couple of times. Each time sharing it with my extended family who we are visiting right now. My 5 year old nephew asks me every morning, "Auntie Ali, are you going to make those waffles again today?" I take that as a success!
I bought all of the flours needed, except the millet flour, here in my parents' Midwest town. I used Bob's Red Mill brand. I think I gave my mom a bag of millet flour a few months ago while she was out visiting so I didn't need to purchase that one. I buy Arrowhead Mills millet flour which can be purchased online here.
Gluten-Free Whole Grain Waffles
This gluten-free waffle recipe is full of flavor and nutrition, crispy on the outside and soft on the inside - just like a waffle should be. It is also sugar-free, relying only on a small amount of maple syrup to add a touch of sweetness. If you need this recipe to be rice-free as well, simply substitute the rice flour for sorghum flour or millet flour. Waffles can be frozen and then reheated in a toaster or toaster oven for convenience. To make breakfasts even easier, plan a day to make a few batches of the dry ingredients up and store them in separate sealed containers. Place the directions and list of wet ingredients on the container. Enjoy! :)
In a large bowl whisk together the dry ingredients.
In a separate bowl whisk together the wet ingredients. Add the wet ingredients to the dry and whisk together well. (Start with the lesser amount of milk. Make one waffle and see if it seems too dry. If it is then add more milk. It will depend on how you measure, some of us over-measure slightly and some of us under-measure.)
Pour the batter into your waffle maker per your maker's instructions.
Tom was recently on the Voice America Internet Talk Radio speaking about Celiac disease. If you are interested in listening to the show you can follow this link.
I just opened up a Twitter account, though I really have no idea how to use it. I think if you have a Twitter account you can follow us. Eventually I will learn how to use it, though right now I am really enjoying the summer with my children. We are playing hard! :)