Gluten-Free, Dairy-Free, Soy-Free Waffles

I’ve been wanting to share some of our favorite gluten-free, dairy-free, soy-free experiments, but many of them just didn’t work out.  Making some of the common American breakfasts for our allergy-boy turns out to be quite challenging.

I’ve managed to come up with a waffle recipe that has been working pretty well, so here’s to that. 

Waffle Recipe:
1 cup gluten-free flour
1/2 cup oat flour
1/4 cup quick oats
3 tablespoons corn starch
2 teaspoons baking powder
1 teaspoon baking soda
1/4 to 1/2 teaspoon salt (your call)
1 cup rice milk
1/4 cup apple cider vinegar
1/4 cup soy-free shortening, melted
Mix the drys together.
Mix the wets together.
Mix the drys and the wets together.
Cook and eat.
  • If you need extra moisture use rice milk, NOT water.  The texture should be on the runny side, thinner than for pancakes.
  • Keep the waffle iron on the highest setting.  The darkness will depend on the type of gluten-free flour you’re using.  Some flours will take a lot longer to darken than others.
  • If you’re having problems with it sticking, try different rice milk.  For a sticky batch, make the waffles smaller.  If you still can’t make it work, make pancakes out of them.  😛
  • Additives like banana, apple sauce, chocolate chips, etc will encourage the waffles to stick.

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