Gluten-Free Week: Gluten-Free Waffles

C – If you read last Friday’s post, you know my husband and I have gone wheat-free.

We might be allergic to wheat. We haven’t gone to the doctor to test it or anything … but, we did some research. We just weren’t feeling as well as we wanted to. A lot of people over the Internet suggested eliminating wheat and seeing how you react once you integrated it back in.

When we eliminated it, our energy went through the roof. My stomach stopped hurting and for some reason I felt happier. I am not sure why, but it seems like life is getting better.

We decided to try the test and went out for a couple of slices of pizza. It resulted in a painful night for the both of us. We figured it might have been because of the wheat.

So, for the last month I have been changing all the wheat products into gluten-free, since most gluten-free items don’t contain wheat. It’s been a bit of a challenge. But, with all the gluten-free products now out there, it’s really easy for us to eat well and feel really good.

These waffles were definitely our saving grace. It’s a great breakfast, snack or dessert. The texture is not exactly similar to all-purpose flour. It’s a little softer. Since there isn’t any gluten allowing a strong structure, you really rely on things like eggs to make it strong.

I used gluten-free all-purpose flour. It’s seems to be easier than finding all the different ingredients and mixing it myself. I am sure I will end up making it myself someday. But, for now, I don’t mind the ingredients in the gluten-free all purpose flour I am buying.

I am using Arrowhead Mill All-Purpose flour for this recipe. We are not being sponsored by them. I just like the product.

Gluten-Free Week: Gluten-Free Waffles

Recipe type: Mains

Author: Christina

Prep time: 15 mins

Cook time: 8 mins

Total time: 23 mins

Serves: 3 to 4 whole waffles

Ingredients

¾ cup gluten-free all-purpose flour
¼ cup cornstarch
½ tsp baking powder
¼ baking soda
½ tsp salt
1 cup coconut milk
⅓ canola oil
1 egg
1½ tsp coconut sugar
1 tsp vanilla extract
½ to 1 cup water

Instructions

Place gluten-free all-purpose flour, cornstarch, baking powder, baking soda and salt in a mixing bowl. Mix well.
In another bowl, place coconut milk, oil, egg, coconut sugar and vanilla extract. Mix well.
Add flour mixture a third at a time, mixing well. The mixture will be thick. Add water ¼ cup at a time and mix well. You don’t want the mixture too thin or too thick. You want to have a consistency of cake batter.
Let it sit for 5 minutes before pouring into a waffle iron.
Heat waffle iron. Spray waffle iron with oil.
Cook waffles according to waffle iron manufacture’s directions. Cook until golden brown and crispy.
If you want it even more crispy, place in toaster oven and toast until desired crispiness.
Serve with syrup.
Enjoy!

My suggestion with these waffles is make a lot and freeze them. The are even better after you toast them up in a toaster oven. They are crispy and delicious and a really light texture. They are also light and airy. Make sure to cook them all the way, through. I usually cook my waffles until they are golden brown and crispy.