Saturday is (Gluten and Dairy-Free) Waffle Day

Dear Reader,

So actually not every Saturday is. But when we don’t have any morning activities, we take time to make waffles. This recipe makes a huge batch so we have leftovers to eat during the week. They can be refrigerated or frozen. If frozen, place sheets of wax paper between the waffles so it is easier to extract just a few.

Gluten and Dairy-Free Waffles:


1/4 c tapioca starch

1/2 c potato starch (not potato flour)

3 1/4 cups other gluten-free flours (today I used 1 c white rice flour, 1 c garbanzo bean flour, and 1 1/4 c oat flour)

1 tbsp xantham gum

2 tbsp baking powder

2 tsp salt

3/4 tsp stevia

1 tbsp vanilla

6 eggs

4 c almond (or rice or soy) milk

1/2 c vegetable oil (I used 1/4 c canola and 1/4 c safflower)

berries or chocolate chips if desired

Earth balance imitation butter stick (this is the most butter-y fake butter we have found and comes in stick form which makes it easy to use on the waffle iron)


1. Preheat waffle iron on high.

2. Combine dry ingredients well.

3. Add liquid ingredients (vanilla, egg, milk, oil). Stir until well combined.

4. If desired, stir in chocolate chips or berries (blueberries or chopped strawberries work well).

5. When iron is preheated, butter it well with Earth Balance sticks.

6. Pour 1-1 1/4 c of batter onto the iron. This makes a fairly thick batter so I use a rubber scraper to spread it out. Cook according to your waffle maker’s instructions.

I had problems for a while with my waffles sticking to the iron. What I have found is that I must butter the iron with every batch, use a thick batter and not skimp on the oil in the recipe.

I hate recipes that call for obscure gluten-free flours I don’t have on hand so I intentionally left this one a little vague. I like to use garbanzo bean flour for the protein and oat flour works well in sweet things like waffles. A variety of flours also seems to make nicer dishes.

And that’s it. Happy waffling!



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