Recipe: Gluten Free Waffles

Note:  This recipe makes great "toaster" waffles.  I often make a double batch and freeze the leftovers.  Whenever we want quick and easy waffles, we can pull them out of the freezer and put them in the toaster.

1/2 c Brown Rice Flour
1/2 c Corn Starch or Tapioca Starch
1/3 c Sorghum flour
1/6 c Corn flour (Masa)

1 Tbsp. baking powder

1 Tbsp. sugar
1/2 c powdered milk*

1/2 tsp. salt
3 large eggs

1/3 c olive oil

1 1/2 c. water*
1/2 c blueberries, shredded carrots, shredded zucchini, banana [use 1/2 c less water] (optional)

Cooking Directions:

1. Mix dry ingredients together in large mixing bowl.


2. Now add the wet ingredients to the dry ingredients and mix just until all of the flour is wet. You don’t have to get all of the lumps out.


3. Pour the batter onto a hot waffle iron. Follow the waffle iron manufacturer’s directions for cooking.

*Can substitute 1 1/2 c coconut, unsweetened almond, or cow’s milk for the powdered milk & water.

If this sticks in your waffle iron, increase the oil.

Adapted from:  http://www.glutenfreecookingschool.com/gluten-free-waffles/