Gluten free pumpkin waffles

2 likes 0 comments Recipe by Kelsey Zahn

Ingredients for 8-10 Waffles

1 cup sorghum flour or certified gluten-free oat flour
1 cup organic buckwheat flour
1/3 cup millet flour
1/3 cup tapioca starch (this adds a bit of crispness to the waffle)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 to 1 teaspoon salt, to taste
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg

3/4 cup pumpkin puree
4 tablespoons light olive oil
4 to 6 tablespoons raw agave nectar
2 teaspoons bourbon vanilla extract
2 organic free-range eggs or Ener-G Egg Replacer
1 1/2 to 2 cups hemp, almond, rice or dairy milk, as needed- start with less

Directions

1. Whisk together your dry ingredients in a mixing bowl

2. Add wet ingredients

3. Beat the wet into the dry ingredients to combine. Add enough liquid to make a batter that is a tad thicker than pancake batter.

4. Heat and prepare your waffle iron according to manufacturer's instructions. Note: even though my waffle iron is non-stick I oiled it lightly before using.

5. Serve with real maple syrup or agave nectar.

6. Read more: http://glutenfreegoddess.blogspot.com/2008/10/pumpkin-waffles.html#ixzz1J2alGonx

gluten free, gluten free waffles, gluten free breakfast April 09, 2011 15:39

Author glutenfreegoddess.blogspot.com