Gluten Free Waffles.

I was watching a product video for a waffle maker on amazon a few minutes ago. Now, I want WAFFLES! lol Now that dad and I have been doing the "gluten free" thing for the last month; this seriously hurts my waffle makin' abilities...Or does it? :-D

I did a bit of net surfing and found these yummy sounding gluten free receipts! Mmm this girlie-girl is SO going to try a few of these! :-P

Fluffy Gluten Free Waffles
Ingredients:

• 1 cup 1/2 GF All Purpose Baking Flour
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/4 tsp Stevia (or 1 Tb Sugar)
• 1 Tb Oil
• 3/4 cup Milk
• 4 Eggs, separated 
• 1 tsp Vanilla 

Directions:Mix the flour, baking powder, soda, salt, and sugar together. In a separate bowl, whip the egg whites and vanilla until it form stiff peaks or resemble whipping cream. Add the milk, egg yolks, and oil to the dry ingredients and blend together. With a rubber spatula, slowly fold in egg whites with the rest of the ingredients. The entire mix should be light and fluffy. Spray waffle iron and begin making waffles.
Recipe source.

Gluten Free Oat Waffles
Ingredients:

• 1 ½ cups Oat Flour (if you have a food processor and some oats you can make your own flour - just put 2 cups of oats and let it go until it looks like flour!) 
• 1 Tbs Baking Powder
• Pinch Salt
• 2 Eggs 
• 1 cup Milk [or non dairy] 
• 2 tablespoons Maple Syrup 
• 2 tablespoons Coconut Oil [or other] 

Optional Topping (this makes enough topping for 1 waffle, increase as desired): 

• 1 teaspoon Butter 
• 1 tablespoon Maple Syrup 
• 1 Banana sliced 
• 1 pinch Cinnamon 

Directions: Whisk all the ingredients to combine Cook in your waffle maker of choice until golden and delicious Top and eat!!! Enjoy!!!

Directions: (topping): Heat a pan on med-high heat  Add the butter, banana, cinnamon and maple syrup  Sauté until hot (won’t take long) Pour over waffles, and devour!!
Recipe source.

Pumpkin Waffles
Ingredients:

• 1 cup Pumpkin 
• 1 ½ cups unsweetened Non-Dairy Milk
• 2 tablespoons Maple Syrup 
• 2 tablespoons Coconut Oil (melted) 
• 2 tablespoons Ground Flax Dry:
• 2 cups Oat Flour (gluten free) 
• 2 teaspoons Baking Powder 
• 2 teaspoons Cinnamon 
• ¼ teaspoon freshly grated Nutmeg
• ½ teaspoon dried ground Ginger 
• ½ teaspoon Cloves 

Instructions: Preheat your waffle iron. Combine the dry ingredients in a medium bowl. Combine the wet ingredients in a separate bowl. Mix the wet ingredients into the dry (it will be thick). Scoop the appropriate amount of batter into the waffle iron. Cook until crisp (they take a little longer then normal waffles, so be a little patient with them, they will get crispy!). Smother them in your toppings of choice, and enjoy!!!!!
Recipe source.

Gluten-Free Flax Waffles
Makes 10 waffles
Ingredients:

• 1 ½ cups gluten-free all-purpose flour (we like King Arthur brand) 
• 1 ½ cups fine yellow cornmeal 
• 1 tablespoon baking powder 
• ½ teaspoon baking soda 
• 1 teaspoon salt 
• 3 tablespoons sugar 
• 2 tablespoons flax seeds 
• 4 large eggs 
• 2 cups buttermilk 
• ½ stick unsalted butter, melted 
• cooking spray 
• maple syrup, for serving 

Instructions: Preheat a waffle iron. Whisk together baking mix, cornmeal, baking powder, baking soda, salt, sugar, and flax. In a large bowl, using a mixer, beat eggs until fluffy and pale yellow, 5 minutes. Gently fold in flour mixture, buttermilk, and butter. Lightly coat waffle iron, with cooking spray. Ladle about 1/3 cup batter onto each section of the waffle grid. Close lid and bake, 3 to 5 minutes. Repeat with remaining waffles. Serve with maple syrup.
Recipe source.

Overnight Gluten Free Belgian Waffle Recipe
Ingredients:

• 2 1/4 cups milk or your favorite milk substitute 
• 1 package dry yeast granules 
• 1 teaspoon sugar 
• 1 teaspoon salt 
• 1/2 cup butter (1 stick) 
• 2 cups Gluten Free Pantry "Favorite Sandwich Bread Mix" OR your favorite all purpose gluten-free flour mix 
• 2 eggs, beaten 
• 1/4 teaspoon baking soda 
• 2 teaspoons GF vanilla extract 

Instructions: Warm milk and butter in a medium saucepan over low heat just until the butter melts. When milk and butter are lukewarm (105°), add dry yeast and sugar to the milk and let sit until the yeast is bubbly, about 5 minutes. Pour the liquid into a large container with a tight fitting lid. (I use a 1 gallon pitcher). Add the salt and GF flour mix and stir with a whisk until the batter is smooth. Cover tightly and keep at room temperature overnight (don't refrigerate). When you are ready to cook the waffles, preheat waffle griddle, stir in the beaten eggs, baking soda and vanilla. Pour about 1/2 cup of the batter on the griddle (or enough to cover the surface) and bake until golden. Store unused batter in the refrigerator for up to 3 days.
Recipe source.

Gluten-Free Sorghum Waffles (and pancakes)
Ingredients:

• 1 cup sorghum flour or Ancient Grains Flour Blend 
• 1 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend* 
• 2 tablespoons whole flax meal
• 2 tablespoons sugar 
• 1/2 teaspoon salt 
• 1/4 teaspoon baking soda 
• 1 teaspoon baking powder
• 3 tablespoons melted butter or vegetable oil 
• 2 large eggs 
• 1 1/2 cups room-temperature buttermilk (about 70°F)

Instructions: In a large bowl whisk together the flours, flax meal, sugar, salt, baking soda, and baking powder. In a separate bowl, whisk together the melted butter or oil, eggs, and buttermilk. Whisk the buttermilk/egg mixture into the dry ingredients until well combined; a few lumps are fine. Let the batter sit for about 15 minutes to thicken slightly while heating your waffle iron or griddle. Rub a small amount of vegetable oil on the waffle iron or griddle, or spray with non-stick baking spray. To keep the cakes gluten free, be sure the spray doesn't contain flour Bake waffles as directed on your waffle maker. To make pancakes, scoop the batter onto the hot surface to the desired size, about 4" to 5"; a ¼-cup muffin scoop works well here. Allow the pancakes to cook for 2 to 3 minutes on the first side. Watch for bubbles on the surface of the pancake; when bubbles start to rise to the surface at the center of the pancake, flip it over. Cook for another 1 to 2 minutes, or until nicely browned. 

Serve waffles or pancakes with butter and maple syrup. 

Yield: 6 to 8 waffles, or 14 to 15 pancakes.

Recipe source.

Have any recipes for gluten free waffles? Post them blow. Would love to try them! :)