Foodie Friday – Tastiest Gluten, Dairy, Egg, Soy Free Waffles

Just as an FYI, the eggs pictured are not in the waffles – they were on Papa’s plate! 

2 1/4 C Rice or Millet Flour (or a mix, if you feel fancy)
1 1/2 C Tapioca Starch
2 Tbsp Baking Powder
1 1/2 Tsp Baking Soda
1 Tsp Salt
Prepared Egg Replacer Equivalent of 6 Eggs (or, ya know, eggs, if you can eat that kind of thing)
1/2 C Palm Oil, melted
2 C Milk Substitute (I use Almond Milk.  Water leaves these rather flavorless, so I do recommend some sub, but water will work in a pinch.)
2 Tsp Vanilla
Cinnamon to taste

Mix all dry ingredients in a bowl, then add the liquid ingredients, one at a time.  When you are adding the milk sub, go slowly.  You should be making a thick batter, but not a dough.  If the batter is getting too runny, stop adding milk sub, even if you aren’t yet to 2 cups.

Bake these up in a waffle iron and enjoy!  Made in a “regular” waffle iron, these come out on the crispy side.  Made in a Belgian style waffle iron, they are nearly cake-like.

This recipe yields about 7 standard waffle iron sized waffles.

What do you top your waffles with?

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2 thoughts on “Foodie Friday – Tastiest Gluten, Dairy, Egg, Soy Free Waffles

  1. Ok, I wrote and refined the recipe, and tried it several times before posting the recipe, but Papa is our regular waffle maker. I consulted him and he said that when he had trouble with sticking, he tried melting the oil, to be certain of his measurements. He says that if you do this, to let it cool for a moment before adding it in to the batter. Or to simply increase the amount of oil you are using a little at a time until the waffles stop sticking.

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