Saturday, July 9, 2011

Gluten Free Pumpkin Waffles

We are still without a working oven, and it was one of those days where I had a hankering for something "sweet" for dinner, so I decided to drag out my waffle maker and try my hand at gluten free waffles. 

They were super delicious.  Not overly sweet, but very thick, hearty and filling.  I served them with whipped cream, scrambled eggs and collard greens.  Okay, so collards don't really go with waffles, but veggies are important.   We had to have SOMETHING green and leafy....and well collards where what I had on hand.

The nice thing about gluten free waffles is that waffles are generally made with multiple grains you really don't miss the gluten at all.

Gluten Free Pumpkin Waffles

1 cup brown rice flour
1 cup sorghum flour
1/3 cup millet flour
1/3 cup tapioca flour
1/2 tablespoon cinnamon
1 teaspoon xanthum gum
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 eggs
2 cups milk
3/4 cup pumpkin puree
1/4 cup olive oil
1/3 cup honey
2 teaspoons vanilla

Combine wet ingredients and dry ingredients in separate bowls.  Add dry ingredients to wet ingredients and mix thoroughly.   Spray waffle iron with oil or nonstick cooking spray.   Place about 1/4-1/3 cup of batter on waffle maker and cook according to the directions.

Serve with maple syrup, honey, fruit, whipped cream, yogurt, whatever you like.

Enjoy your gluten free pumpkin waffles!

No comments:

Post a Comment