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Posted on Apr 26, 2013 | 0 comments

Not Exactly Gluten Free Waffles with Blueberry Syrup

Not Exactly Gluten Free Waffles with Blueberry Syrup

The kids got a waffle maker from their Auntie that makes very cute jungle animal waffles. I’ve never made waffles in my life so I needed some direction. Being full-throttle on my new wellness kick, I broke out Gwyneth Paltrow’s book, It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great, in search of a healthier waffle recipe. What do you know, she has several! Gluten free, sugar free, and all that. I was all set to get started with my recently purchased gluten free flour when I noticed you must also add something called xanthan gum to it. What is that? It doesn’t sound like a whole food to me, but what do I know. And, in any case, I don’t have any.

So, I went to my tried-and-true cookbook for all things Middle Americana, The Fannie Farmer Cookbook, to find a regular-person waffle recipe. Naturally, she has many tempting selections. The problem is that they all call for eggs and we are out of eggs! (Didn’t we just go to the store? Anyway). Okay, so back to the starting point, It’s All Good, because those recipes are mostly vegan (i.e., very useful to Not-So-Vegan home cooks who happen to be out of eggs).

A wonderfully unexpected thing arises out of eggless, yet full-of-gluten waffles: they are thin, soft inside, crisp outside, and just perfectly delectable to eat out-of-hand, like a breakfast pastry. They are very convenient to eat gluttonously as you sit at your computer, typing a blog post about exercising and getting in shape. Haha.

The secret to their uniquely satisfying flavor is that some maple syrup goes into the batter. Genius! I’m always going to do this from now on, instead of adding sugar. I also used whole cow’s milk instead of soy, which probably didn’t hurt.

I can recommend these heartily. Much as I ate them.


"Buttermilk" Waffles
These gluten-, dairy-, and sugar-free waffles provide a homey, comforting breakfast. You won't know what you're missing. This batter makes great pancakes, too - simply add an extra ½ cup soy milk and cook them as you would any other pancake.
Recipe type: Breakfast
Serves: 4 (makes 8 waffles)
  • 3 cups soy milk - MICHELLE'S NOTE: I used whole cow's milk.
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons good-quality maple syrup, plus more for serving
  • 1 cup all-purpose gluten-free flour (if the flour doesn't include xanthan gum, add ½ teaspoon)
  • 1 cup brown rice flour - MICHELLE'S NOTE: I used two cups regular all-purpose flour instead of gluten-free and rice flours.
  • 1½ teaspoons baking powder
  • A large pinch of sea salt
  • Canola or grapeseed oil cooking spray for your waffle maker
  1. Mix the soy milk and lemon juice in a bowl and let them sit for 10 minutes, or until the mixture begins to thicken and curdle. Whisk in the vanilla and maple syrup. In another mixing bowl, whisk together the flours, baking powder, and salt. Combine the wet and dry ingredients, being careful not to over mix.
  2. Heat your waffle maker according to the manufacturer's instructions. Grease with a little oil and cook your waffles until they're nicely browned on both sides, 4 to 7 minutes, depending on your machine. Serve with maple syrup.


A little blueberry syrup never hurt anything. (Heat 2 cups of frozen blueberries in a small saucepan with a quarter cup of maple syrup and a teaspoon or two of cornstarch to thicken the blueberry juice into a syrup).


An utter mess…


…a sign of true culinary success!


Thanks for reading. Now, do some writing! Leave a comment!

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