International Gluten Free Education & Awareness
Gluten-Free Recipes
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Our Favorite Recipes
Gluten-Free Waffles
Waffle have always been a family favorite.
Start your day off right with our gluten-free and dairy-free waffles! Made with simple ingredients, our waffles are crispy on the outside and fluffy on the inside. Enjoy them with your favorite toppings for a delicious and nutritious breakfast.
Weekend Waffles
Ingredients
335g (2 ½ cups) all purpose gluten-free flour *
1 tablespoon of ground flax seed (optional)
1 ¼ tablespoon gluten-free baking powder
¾ teaspoon salt
2 large eggs, separated
2 cups of almond or rice milk (full cream dairy milk works as well)
2 teaspoons vanilla extract
½ cup of neutral flavour coconut oil (melted)
Instructions
Mix flour, flax, salt and baking powder together in bowl
Add milk, egg yolks, vanilla, and coconut oil and mix well.
Set aside batter rest for 10 minutes (the gluten free flours will soak in moisture and batter will thicken slightly).
Whip egg whites into stiff peaks, fold through batter.
Cook waffles in waffle maker according to appliance instructions
Turn each waffle onto wire rack to cool individually, do not stack while hot as they will become soggy.
If serving all at once keep directly on oven rack on low temp.
Serve with your favorite topping.
Breakfast filling options
For a more hearty waffles, add a handful of:
Chopped baby spinach
grated cheese
cooked corn kernels
diced ham or prosciutto, and/or
chopped spring onion
Add a bit more milk if it becomes too thick.
Cook for longer than normal.
TIPS: For a fast easy breakfast make a large batch up, cool completely and freeze between parchment paper sheet, wrap in foil and plastic ziplock and freeze.
To reheat, pop in toaster.
* We use both Dove’s White Gluten Free Flour and Bob's Red Mill 1 to 1 Blend in this recipe with success.
Gluten-Free Waffles
Waffle have always been a family favorite.
Start your day off right with our gluten-free and dairy-free waffles! Made with simple ingredients, our waffles are crispy on the outside and fluffy on the inside. Enjoy them with your favorite toppings for a delicious and nutritious breakfast.
Weekend Waffles
Ingredients
335g (2 ½ cups) all purpose gluten-free flour *
1 tablespoon of ground flax seed (optional)
1 ¼ tablespoon gluten-free baking powder
¾ teaspoon salt
2 large eggs, separated
2 cups of almond or rice milk (full cream dairy milk works as well)
2 teaspoons vanilla extract
½ cup of neutral flavour coconut oil (melted)
Instructions
Mix flour, flax, salt and baking powder together in bowl
Add milk, egg yolks, vanilla, and coconut oil and mix well.
Set aside batter rest for 10 minutes (the gluten free flours will soak in moisture and batter will thicken slightly).
Whip egg whites into stiff peaks, fold through batter.
Cook waffles in waffle maker according to appliance instructions
Turn each waffle onto wire rack to cool individually, do not stack while hot as they will become soggy.
If serving all at once keep directly on oven rack on low temp.
Serve with your favorite topping.
Breakfast filling options
For a more hearty waffles, add a handful of:
Chopped baby spinach
grated cheese
cooked corn kernels
diced ham or prosciutto, and/or
chopped spring onion
Add a bit more milk if it becomes too thick.
Cook for longer than normal.
TIPS: For a fast easy breakfast make a large batch up, cool completely and freeze between parchment paper sheet, wrap in foil and plastic ziplock and freeze.
To reheat, pop in toaster.
* We use both Dove’s White Gluten Free Flour and Bob's Red Mill 1 to 1 Blend in this recipe with success.
