Revisited: Gluten-Free, Dairy-Free, Soy-Free Waffles

It’s been about a year and a half since I posted my first Gluten-Free, Dairy-Free, Soy-Free Waffle recipe.  And I’ve refined it a bit.  Besides the nice compliments about the waffles, I’ve also had several requests for the new recipe, so I think it’s time for a revisit.

There are a few targetted changes to mention.  First off, the corn starch.  The previous recipe had a tendency to be too crisp, so crisp that they’re hard like a bagget.  While we do want the waffles to be nice and crisp on the outside, they shouldn’t rip up your gums.  The gluten-free flour we’re using already has other starches in it, potato and tapioca, and those crisps things up nicely.  Adding the corn starch was making the waffles hard, rather than crisp.

Next up, the rice milk.  I’ve found that rice milk often causes the waffles to stick.  We can’t use soy milk because our boy is allergic to soy as well, so we tried oat milk.  That turned out to be a big win.  We get far less stickage with oat milk than we did with rice milk.

One thing I’ve noticed as we’ve experimented with different gluten free flours is that each gluten free recipe requires slight adjustments to the recipe.  Usually just the amount of oat milk used needs to be a bit more or a bit less.  So, make sure you adjust according to the flour you’re using.

On that subject, the recipe for the gluten free flour I much prefer for our waffles and pancakes is this:

4 cups rice flour
1 1/3 cup potato starch
2/3 cup tapioca starch

The few other minor adjustments: I’ve upped the baking powder from 2 teaspoons to 3.  And I’ve dropped the salt.  With the extra baking powder, the salt really isn’t needed.

Ok, so with all that, my current favorite, awesomest and best waffle recipe is like so:

1 cup gluten-free flour
1/2 cup oat flour
1/4 cup quick oats
3 teaspoons baking powder
1 teaspoon baking soda

1 cup oat 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 oat 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 want light-bake waffles, set the setting when you add the batter to the iron, then set it back to the highest setting to reheat the iron before the next waffle.
  • 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.  Though them chocolate chips are pretty yummy.

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