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Gluten-Free Waffles

19 January

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My kid loves waffles. But don’t all kids {people!} like waffles?

A few years ago though I left the waffle iron on, with a waffle cooking inside, and walked away to get other things done {um, hello brain fog!} and literally burned it shut, totally destroying my favorite wedding registry gift.

A few times per year he would still ask for waffles, and I would guiltily pick up a box of frozen ones to satisfy his cravings.

But really, even the best quality frozen waffles are still packaged food,

and growing kids need Real Foods

that are macronutrient balanced {and not just a carb bomb covered in syrup!} filled with awesome ingredients {not polyunsaturated fats and corn flour!}

After the great waffle iron disaster, I moved on to the land of pancakes, selling him on lots of nourishing options that our family felt good about {including Liz’s awesome weekend worthy pancakes!}

But when I stopped at a random yard sale on a drive home and saw the very same waffle iron I had destroyed selling for only $5, I knew it was time to get back on the waffle making train.

My kid actually hugged me when I got home and showed him the awesome yard sale find.

After combing through dozens of gluten-free recipes and coming up way short on anything that wasn’t just a glorified version of eggo’s, except gluten-free, I turned to sorghum flour for my answer.

Sorghum is a gluten-free grain that is surprisingly high in protein, fiber, and antioxidants, and offers a delicate nutty flavor not terribly different from whole wheat.

I blended it with tapioca for thickening and organic eggs for protein and binding powers, along with a healthy dose of saturated fat for blood sugar regulation and created a simple, mild, and very customizable waffle.

Perfect for freezing and popping into the toaster any weekday morning.

Add more protein and fat to avoid a nap after eating: butter, nut butter, yogurt, fresh whipped cream or serve alongside a clean breakfast meat {we love it with farm fresh sausages and scrambled eggs!} and it becomes a breakfast you can count on for any {or every!} Sunday morning.

It’s now our special occasion go to recipe, we ate it on Christmas Morning. You can even put the iron right on the table with the toppings in bowls and enjoy it as a make-your-own waffle bar!

And then be sure to let us know how the kids and the kid-in-you enjoyed them.

Love,
Rye

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Gluten Free Waffles
1  1/2 cups sorghum flour
1/2 cup tapioca starch
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
optional: 1 tsp guar gum (or ground chia/flax or gelatin) for extra binding and emulsifying
2 eggs
1  3/4 cups milk of choice
1/4 cup saturated fat, melted but not hot (ghee, coconut oil, palm shortening)
1 tsp vanilla extract
optional: 1 tbsp sweetener (raw honey, coconut sugar, maple syrup)
*If you are going to eat it with maple syrup, this is not necessary.

  1. Put all dry ingredients in a bowl (flura, baking powder, cinnamon, salt) and whisk to combine.
  2. Put all wet ingredients (eggs, milk, oil, vanilla) in a second bowl and whisk to combine.
  3. Pour wet bowl into dry bowl and combine completely. Allow batter to sit for a 2-5 minutes while you heat the waffle iron to a medium-high heat.
  4. Batter should be thick enough to run off the whisk when you lift it in one continuous stream. Add more milk if batter runs off in thick clumps, or more flour if it comes off too thin and runny. The type of milk you used will informs the thickness, and you may have to adjust at a bit at this point.
  5. When waffle iron is hot, grease it with silicone kitchen brush, or oil mister. Pour about 1/4 to 1/2 cup batter into the center of the iron and close.
  6. Cook waffle until it is a golden yellow color with crispy brown bits, about 4 minutes (but stay close, all waffle irons are different!)
  7. Best eaten right off the iron – fresh and piping hot!

To freeze: lay waffles in a single layer on cookie sheet with parchment paper between and freeze until solid, a few hours. Pull from cookie sheet and place into ziplock bag or round pyrex container that lives in the freezer.

To re-heat: place frozen waffle in toaster for as long as you would toast a store bought frozen waffles.

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Ryanna Battiste, Integrative Health Coach

Ryanna is a coach, accomplished speaker, and recipe developer with extensive experience helping women cultivate a mindset of self-love so they may heal and thrive while developing new habits in the kitchen.

2 Responses to “Gluten-Free Waffles”

  1. Nancy Flint January 19, 2016 at 5:38 pm #

    These sound great! Makes me want to buy a waffle iron!

    • Ryanna Battiste January 19, 2016 at 6:44 pm #

      Thanks Nancy! Maybe you can find one while thrifting – Nothing more fun than scoring that way. 🙂 Happy New Year and lots of love from our camp to yours. <3

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