Basic Gluten-Free Waffle Recipe

Ingredients:

• 1 1/2 cups rice flour
• 1/2 cup tapioca flour/tapioca starch
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder (use a brand without cornstarch if you have a corn allergy)
• 1/2 teaspoon salt (use non-iodized if you have a corn allergy)
• 2 tablespoons ground flax meal
• 1 tablespoon raw honey or granulated sugar (use beet sugar if you are corn-sensitive, since sugar cane is closely related to corn)
• 3 large eggs, preferably organic
• 1/3 cup coconut oil (briefly warmed over the stove top to melt into liquid state)
• 1/3 cup applesauce (unless homemade, this can be problematic if you have a corn allergy.  Use pureed pumpkin or sweet potato instead)
• 1 1/2 to 2 cups rice milk or soy milk (I use an unsweetened, one-ingredient, organic soy milk)

Directions:

1. Whisk together dry ingredients. In smaller bowl or glass measuring cup, beat the eggs, oil, applesauce, and rice/soy milk, then mix into dry ingredients until a smooth batter is formed.  You’ll want to start with 1 1/2 cups of the non-dairy milk, then increase to 2 cups if needed.
2. Cooking times will vary, as every waffle iron is different.  If you’re baking for a group, keep the cooked waffles in a 170F oven until you are ready to serve them.
3. For toppings, set out a combination of nut butters, local raw honey, pure maple syrup, and fresh fruit. My personal favorite is agave nectar, which is naturally low-glycemic and won’t spike your blood sugar the way so many other sweeteners do.

---

Add this page to your favorite Social Bookmarking websites