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Soaked gluten free waffles make a great Saturday morning breakfast or fun weeknight dinner.
My daughter requested waffles the other day. So I added them to our menu.
No problem. I’ve made gluten free waffles before.
But this time I decided to try soaking them to make them easier to digest.
Soaked gluten free waffles are so good!! The version I made looked a little dark because of the teff flour. But they were delicious – especially covered in homemade strawberry topping.
These soaked gluten free waffles come together in minutes. Just soak the flour the day before. Then beat some egg whites, mix and pour in your waffle maker.
Use your favorite toppings like butter, real maple syrup, honey or fresh fruit to make soaked gluten free waffles a real treat.
These soaked gluten free waffles are now a staple in our Friday night breakfast for dinner rotation. Once you try them you’ll want to add them to your menu regularly as well!
Are you in the mood for a satisfying breakfast (or dinner!)? Try some soaked gluten free waffles.
Soaked Gluten Free Waffles
makes about 4 waffles
1/2 cup white rice flour (or sorghum)
1/3 cup tapioca flour
1/4 cup teff flour (or brown rice, buckwheat or amaranth)
1/3 cup tapioca flour
1/4 cup teff flour (or brown rice, buckwheat or amaranth)
1/2 cup total soaking liquid: buttermilk OR kefir OR yogurt OR 1 Tbsp. lemon juice + water to equal 1/2 cup
1 egg, separated
1/2 tsp. cream of tartar (not essential, but helps the egg whites stiffen)
1/2 cup smooth, unsweetened applesauce
1 Tbsp. organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt
1/2 cup smooth, unsweetened applesauce
1 Tbsp. organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt
Combine the flours and soaking liquid. Cover and let soak for 7-24 hours.
- Heat and grease a waffle iron.
- In a medium bowl beat the egg white and cream of tartar until stiff peaks form.
- Add the remaining ingredients to the soaked flour and beat (I like to use a hand mixer for this) until well combined (about 2 minutes).
- Fold in the egg white.
- Pour batter onto the waffle iron and allow to fully cook. You can keep the cooked waffles on a cooling rack on a baking sheet in the oven on low heat until all of the waffles are done.
- Serve with real maple syrup, honey, homemade powdered sugar or fruit topping.
- Store leftovers in a seal container in the refrigerator or freezer.
*To reheat wrap the waffles in a damp paper towel. Heat at 350 degrees in an oven or toaster oven for 5 – 8 minutes, until warmed.