These crunchy waffles are delightful for our whole family – not just my daughter with the food intolerance. She claims they are the best waffles ever. I haven’t been making many baked goods lately for a variety of reasons (including just wanting to keep things simple), but another reason was because it’s a pain to make something egg-free and gluten-free. So, I was really happy that these worked out.
And did you know that today is National Waffle Day? Now you have every excuse to make these right away.
Round one I tried tapioca starch instead of potato starch. It didn’t work very well, but when I switched to potato starch, It worked great! This recipe is based off of this recipe. The author explains a wide variety of substitutions and the many flours she tried in the recipe with success. To keep things simple, I will share just what I tried out. But please visit the original post for more ideas. I don’t think these would work well for a Belgium-style waffle pan (though I could be wrong), but they make thin waffles that are crunchy on the outside, and kind of chewy in the inside.
For a soaked whole wheat waffle, this pancake recipe makes wonderful waffles too.
In other waffles news, I was wondering if anyone has tried or owned a cast iron waffle pan? I need to buy a new one (I’ve just borrowed by mom’s in the past) and I was wanting to buy the least toxic version possible. For example, there is this one
or this one. I’d love to hear your experience.
Gluten-. Dairy-, Egg-Free Waffles
Makes 4-6 waffles
1 ¼ cup sprouted brown rice flour, finely ground almond flour (or flour of choice)
½ cup of potato starch
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons oil of choice (melted butter, coconut oil, etc.)
¼ cup of applesauce
¾-1 cup of water or milk of choice
1. Whisk together the flour, starch, baking powder, and salt.
2. Add the oil and applesauce. Add water slowly, whisking mixture, until it forms a thick batter. Use just enough to make a thick batter.
3. Cook in a well-oiled waffle pan.
Serve right away. The brown rice version didn’t reheat well, so make just enough for that meal.
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