Posted on | August 7, 2009 | 2 Comments
Who doesn’t love a breakfast of waffles? We make a big batch, and then refrigerate or freeze the extras so they can be heated up in the toaster on busy mornings. While this recipe has 4 eggs, it can be substituted with a commercial or homemade egg replacer without sacrificing taste or quality.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients and use appropriate substitutes!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.
- 2 cups gf flour (I like sorghum, millet, or brown rice)
- 1 cup starch (tapioca, arrowroot, or corn is good here; or use 3 cups gluten free flour mix in place of the flour and starch)
- 2 TBS sugar
- 1 TBS xanthan gum
- 1 TBS + 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 2/3 cup milk substitute
- 4 eggs or equivalent egg substitute (while usually I wouldn’t suggest replacing eggs in a recipe with 3 or more eggs, egg replacers work quite well in this recipe)
- 1 cup water
- 1/4 cup cider vinegar or lemon juice
- 1/3 cup canola oil
- 2 tsp vanilla extract
- optional: 1 1/2 cup frozen blueberries
In a large mixing bowl, whisk together flour through salt.
In a medium mixing bowl, combine milk substitute through vanilla extract.
Slowly mix the liquid into the flour, and stir until smooth.
This batter will act differently based on humidity, temperature, and phase of moon. So you may need to add 1/2 cup more flour or 1/2 cup more water, depending if it is very wet or very thick.
Add optional blueberries when the batter is well mixed, and stir until just incorporated.
Use a ladle to add waffle batter to the waffle iron, and cook according to device instructions. Keep waffles warm on a plate covered by a tea town in the oven set at 200 degrees. Serve with margarine, maple syrup, and Gooseberry Syrup.