“And in the morning, I’m making (GFCF) waffles!”

I have long wanted a waffle iron.  I asked for one for Christmas, and assumed that, if he purchased one at all, my hubby would get one of the $15 or $20 jobbies that one can readily find in just about any store.  But, no…  He was at Macy’s.  Surprisingly, Macy’s has really good prices on kitchen appliances — better than Target! — or at least it did before Christmas, especially when combined with the coupons they had in the newspaper.  Still, with their low prices, they did not have a $15 waffle iron.  What they did have was a super-dreamy rose bouquet waffle iron.  Yup, a waffler that produces what looks like a bouquet of seven roses.

I adore my new waffle iron.  I made waffles for our Christmas brunch, and again this morning.  They came out crispy on the outside and soft on the inside, just like waffles are supposed to be.  Since it’s been 6+ years since I had a homemade waffle, or one in a restaurant, I was in absolute heaven.  Even my son who is not gluten-free said they tasted as good as ones in restaurants.  “Better!” piped up another son.  🙂  That makes a mama’s heart happy.

However, it appears that this particular beautiful waffle iron is no longer available; it’s not on the manufacturer’s website.  At the time I’m writing this, I could find ONE online.  One.  At the Amazon marketplace, for $75.  I can guarantee you my hubby did not spend $75 on the one he bought for me.

I thought I’d post my waffle recipe, since it turned out so well.  Actually, it’s a “normal” recipe that I adapted to make it gluten- and casein-free.  The original recipe is from The New Good Housekeeping Cookbook, which my mom gave me for my wedding, 14 years ago.  It’s still my favorite basic cookbook.

For my family, I double the recipe…  You may want to, too, as you may end up eating more than you had planned on!  Even if you have leftovers, waffles freeze very well.  Just separate each between pieces of wax paper and freeze in a gallon-sized freezer bag.  Then, pop in your toaster on medium-low setting and enjoy a quick breakfast.

By the way, bonus points are awarded to the first person who identifies the quote in the title. 😀

Without further ado…

GFCF Waffles
makes five waffles

  • 1/2 cup sweet rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup brown rice flour
  • 1/4 cup cornstarch
  • 1/2 tsp xanthan gum (DON’T USE MORE THAN 1/2 tsp.!!)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup cooking oil (I use canola)
  • 2 eggs
  • 1 cup water
  • 1/2 cup rice (or other non-dairy) milk
  • 1/2 cup Mocha Mix*, or So Delicious Coconut Creamer, or soy creamer, or full-fat soy milk
  1. With a whisk, combine the flours, xanthan gum, baking powder, baking soda, and salt.
  2. In a glass 2-cup measure, measure the oil.  Add the eggs, and whisk to combine.
  3. Add the egg and oil mixture, rice milk, and Mocha Mix to the flour mixture.  With an electric mixer, beat on medium-high until smooth.  (Unlike wheat flour baked goods, you really need to beat GF batter until it is completely smooth, with no lumps.)
  4. Into an oiled and heated waffle iron, pour approximately 7/8 cup batter, and bake according to your own waffle iron’s instructions.  Gluten-free waffles take a bit longer to cook than “normal” waffles.  If your waffles are brown, but not crispy, bake another minute or so longer.
  5. Waffles may be kept warm in a 225° oven, directly on the rack, until ready to serve.
  6. Enjoy!


*Some of the ingredients in Mocha Mix ARE dairy-derived.  My son, who has immediate asthma response to all dairy has no trouble whatsoever with Mocha Mix.  However, depending on how serious your need is to be dairy-free, do use Mocha Mix with discretion.


About Karen Joy

I'm a partially-homeschooling mother of six -- 3 boys ages 19, 17 and 15 years old, and three girls: 11, 8, and 3. I like birding, reading, writing, organic gardening, singing, playing guitar, hiking, the outdoors, and books. I very casually lead a very large group of homeschooling families in the Phoenix area. I have a dear hubby who designs homes for a local home builder and who is the worship pastor of our church. I live in the desert, which I used to hate, but now appreciate.

Posted on December 30, 2008, in Celiac Disease, Christmas, Cooking/Baking/Food/Recipes, Dairy-free, GF Recipes, GFCF, GFCF Recipes, gluten-free, Holidays, The Dear Hubby, The Kids. Bookmark the permalink. 16 Comments.

  1. Donkey in Shrek. 😀

    I love homemade waffles as well. I don’t have a fancy one – just a regular Belgian waffle maker – but they sure taste good!

  2. Dude. Shrek. I cheated and found it online.

  3. What a beautiful waffle iron…we got one at Lowe’s a few years ago, makes 4 of them, and it was inexpensive, like $20 I think.

  4. Karen,

    I’m going to give this recipe a try. Do you think Hemp Milk would be a good substitute for the Mocha Mix?


  5. MLBAH ~ You win!

    Rah ~ No cheating! You’re DQ’ed.

    Martha ~ Are you GF, too? (Just wondering, if you are, what recipe you use.)

    Holly ~ Is Hemp Milk like soy milk in that it’s creamy? If so, you could probably use 2 c Hemp Milk instead of the rice milk & Mocha Mix. I just use the MM because rice milk doesn’t have those “cream” properties like dairy milk or even soy. Plus, hemp milk is surely more healthy!!! Let me know how it works!

  6. This is the prettiest waffle iron I have ever seen. I once had one that made four heart shapes, but, alas, it broke.

    I like to make gluten-free waffles for my daughter and freeze the extras (hard to come by, but if you make a double batch, you can usually find a couple of extras!) Then, when she wants a waffle on a school morning, we just pop it in the toaster to warm it up.

  7. Hello to All!

    I am a home schooling mom of 5 children. I am about to make my family wheat (gluten) free. I began looking for links from people who grind their own rice. Then I found someone who made their own rice milk! I have a handicapped son who did not grow and was never tested for celiac. Now, after 18 1/2 yrs he is only the size of a first grader!!
    I would really like to get back to the simple life, and spend less $$ too. Who grinds their own rice? And where do I purchase xanthan? Thanks so much. ~ Marie

  8. Karen,
    Great recipe! My husband said he liked it better than regular waffles. I made it with 2 cups soy milk and 4-6 Tbsp. of club soda (this makes the waffles a little lighter and crisper). I also added a couple of teaspoons of sugar for a little sweetness. My question is: there is no mention in the recipe of mocha mix – what is the proportion of mocha mix to rice milk supposed to be? I think I may have a sensitivity to soy and I’d like to try making it with the rice milk/mocha mix combo instead. Thanks!

    • Tavia, I’m so pleased you and your husband liked the recipe!! And, thank you for pointing out my error! I can’t believe it took that long for that mistake to surface! I have corrected the recipe. And, actually, I have found (after making this recipe probably 30 times!) that the liquids are *really* flexible. I have made it with 100% water before and it turned out great. But, I do like that hint of creaminess that Mocha Mix, or So Delicious Coconut Creamer imparts.

      • I found this waffle recipe the other day and love it!

        Pumpkin Waffle

        1c Sorghum flour
        1c Buckwheat flour*
        1/3c Millet flour
        1/3c Tapioca Startch*
        1tsp baking soda
        2tsp baking pwdr
        1/2tsp salt
        1tsp xanthan gum
        1tsp cinnamon
        1/2tsp nutmeg
        3/4c pumkin puree
        4TBLs Light olive oil
        4-6TBLs rau afave nectar or sugar
        2tsp bourbon vanilla ext
        2 eggs or replacer
        1 to 2 cups hemp/rice or water

        *I have used 1/2 cup splet flour and 1/2 cup oat flour inplace of buckwheat flour both work good, realy like the buckwheat though.

        *I don’t have tapioca starch and have been using corn starch or potato just whatever I have had on hand.

        • I Love your sight it has been very useful for my family. I noticed you never use oat or splet flour do they have gluten in them? We have taken my son off dairy, wheat, fish, citrus he is doing better but still conjested next is adding corn.
          thanks so much for sharing!!

          • Domini, I *NEVER* use spelt flour; that does have gluten, as spelt is an ancient form of wheat. It’s kind of like how heirloom tomatoes look differently — different shape, different color — than most tomatoes one might find in the market today, but they’re still tomatoes.

            I do use oat flour. I was diagnosed with celiac disease more than 8 years ago, and for YEARS, I could not handle oats, even certified gluten-free oats. But, just in the last year or so, I’ve been eating oats and baking with oat flour. Oats do not have gluten, but they still cause gastrointestinal upset for many celiacs. And, they are VERY OFTEN cross-contaminated by other gluten-containing grains: Oats may be planted in fields that had barley last year, and a bit of barley grows up in the field & gets harvested with the oats. Or, the combine that harvests the oats may have just worked the previous day on a field of wheat. Or, the silo in which the oats are stored, or the rail car in which they are transported, or the mill in which the oats are ground, et al, may have processed wheat, rye, or barley previously, and residue still remains. So, gluten-free oats are definitely the safest.

            I hope that helps!

          • Thanks for the info, we just got the blood work back on my son and he is celiac. Getting a stool test done to test for parasites, candidia yeast and check on bacteria levels. Now we are going to have to test my daughter and myself. Love your site… I find that when I use rice flours in pancakes and waffles they are gummy and stick to the waffle maker is this true for you all?

            • When baking gluten-free, you can’t use just plain rice flour in place of wheat flour. Rice flour alone has too many carbs and too little protein. That’s why most gluten-free flours are mixes of various flours.

  9. My family and I have been enjoying your recipe for the past month. I changed it a bit just because its part of my nature. I replaced the oil with the same amount of mashed bananas combined with applesauce, the rice milk with homemade almond milk and the eggs with egg replacer. I added vanilla, cinnamon and a dash of sugar. With the almond milk I feel that I am providing them with some protein. Thank you for sharing your recipes and thoughts.

  1. Pingback: Cinnamon Vanilla Pancake Syrup « Only Sometimes Clever

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