Waffles are one of my husband's favorites. He loves having leftovers in the freezer for a quick mid-morning snack. This recipe is free of soy, gluten, and dairy. I do not recommend trying to make waffles without eggs. Egg substitutes just don't work well in a waffle iron - at least that has been my experience - and I have tried it many different ways - always without success.
Gluten-free,
Dairy-free, Soy-free Belgian Waffles
1 cup brown rice flour
½ cup millet flour (or corn flour for a lighter texture)
½ cup tapioca starch flour
½ teaspoon salt
4 teaspoons baking powder
3 eggs
1 tablespoon agave nectar or organic sugar (optional)
¼ cup safflower oil
1 ½ cup unsweetened coconut milk (or other non-dairy milk)
Measure dry ingredients into a bowl and mix them
together. Add eggs, oil, and
liquid. Mix until fully blended.
Bake on a heated Belgian waffle iron and serve. My waffle
iron takes about 2/3 cup per batch. These freeze well if there are any
leftover. I often make a double batch so
there will be leftovers for the freezer.
These look really good. I'm going to give them a try as soon as I get out of the three week phase of this food intolerance diet I'm on.
ReplyDeleteI'm pretty sure I'm not intolerant to eggs so I think they'll be the first item added back in and I'm looking forward to it. I love waffles.
Thank you again for posting such great recipes I really appreciate all the effort you've gone to and I'm sure I'm not the only one. Love your other blog as well even if I don't post much there.