I have few family members and friends who can’t eat anything with gluten, and I’d like to have more GF recipes in my collection. I am a complete newbie when it comes to gluten free baking, though. Also, I already have too many ingredients in my pantry – I’m willing to try one or two new ones per recipe, but I try to avoid buying anything I might end up tossing out, mostly unused, in a couple of years. So when I came across Iris’s post on The Daily Dietribe How to Make Gluten-Free Pancakes and Waffles, I was very impressed. She tested her recipe on 12 different flours, a baking mix, and two starches! (Not only that, she didn’t use xanthan gum, an ingredient that I’ve been avoiding because of the aforementioned pantry problem.) She includes very detailed instructions, and I was confident I could make some tasty waffles the first time out. I was right.
I chose brown rice flour and almond flour for mine. I picked the brown rice flour because I like to have it on hand for other things. I used the almond flour because Iris raved about it, and I thought that even if I never made the waffles again this way, the flour would be great in cookies later. I increased the quantity by 50%, as I wanted to make sure that I had enough for everyone, so you’ll notice fussy measurements like “1/4 cup plus 2 tablespoons.” Normally, I’d just round something like that to 1/3 cup, but I wanted to be as precise as possible for this kind of baking. Her recipe doesn’t specify the amount of liquid, as it depends on the flour used, and I may have used more than ideal, but I reflected this in the recipe.
The waffles were little squares of perfection – crispy and light. The flavor was spot on, too; they were sweet and rich, but neutral. If you needed to make gluten-free waffles for a skeptical audience, I recommend these.
The pancakes were tasty, too, but they were a bit flat. It might be because I used too much liquid for them. Still, they were fine, and anyone who was craving pancakes would not be disappointed in these.
Note: I wrote this post last October. It’s the last older post in my stash, I promise.
Almond and Rice Flour Waffles and Pancakes (Gluten Free, Vegan)
Please see the original recipe for more tips and ideas.
1 cup plus 2 tablespoons brown rice flour
3/4 cup almond flour
3/4 cup potato starch
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup plus 2 tablespoons applesauce
3 tablespoons canola oil
1-1/4 to 1-1/2 cups water (or non-dairy milk)
In a medium bowl, whisk together the brown rice flour, almond flour, potato starch, sugar, baking powder and salt. Add the applesauce, oil and 1-1/4 cup water or milk.
Heat a waffle iron or skillet. Spray with non-stick spray. Make a test waffle or pancake. If the batter seems too thick, add more water. (I used 1-1/2 cups water total, which may have been too much for the pancakes.)
Makes about 14 square waffles or about 5 round ones for 4 to 5 servings. (Most round waffle makers require about 2/3 cup batter. The square ones with four smaller squares require about 1 cup.)