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Whole Grain Gluten Free Waffles
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Description
The scene at our house in the mornings is crazy. Each person inevitably wants something different for breakfast. My sister and I often joke that we could pass for short order cooks. Waffles, smoothies, oatmeal, eggs and bacon seem to come up on the line within minutes of each other. One batch of flour mix makes 2 recipes. I measure out the flour and put the other half in a container so I’m all set to go for another morning.
Ingredients
- ½ pounds, ⅞ ounces, weight Whole Grain Flour Mix (See Below, Makes Enough For 2 Batches)
- 4 teaspoons Baking Powder
- 2 Tablespoons Maple Sugar Or Coconut Sugar
- 2 Tablespoons Mild Tasting Oil
- 1 cup Plus 2 Tablespoons Water
- 1 teaspoon Vanilla (optional)
- _____
- FOR THE WHOLE GRAIN WAFFLE FLOUR MIX:
- 4-½ ounces, weight Sorghum Flour
- 4-½ ounces, weight Teff
- 3-⅝ ounces, weight Millet Flour
- 2-⅔ ounces, weight Tapioca Starch
- 2-⅔ ounces, weight Arrowroot Starch
Preparation
1. Measure out the dry ingredients and whisk them together. Set aside.
2. Combine the wet ingredients and stir well.
3. Pour the dry ingredients into the wet and whisk gently to combine, until all the bits of flour are mixed in. I like to let mine sit for at least one minute (sometimes 2) before filling the waffle iron. The batter will thicken ever so slightly.
4. Pour into your waffle maker following your waffle maker instructions. Enjoy!
Note:
For volume measurements for the whole grain/waffle flour mix:
125 g sorghum flour (1 1/2 cups)
125 g teff (1 cup)
100 g millet flour (3/4 cups plus 1.5 tablespoons)
75 g tapioca starch (2/3 cup)
75 g arrowroot starch (2/3 cup)
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