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Showing results for tags 'waffles'.
Found 14 results
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Ingredients: 1 ½ cups gluten-free flour mix 1 teaspoon cinnamon ¼ teaspoon nutmeg 1 large egg 1 tablespoon brown sugar, packed 1 tablespoon vegetable oil ¾ cup canned or pureed pumpkin (I used leftover candied sweet potatoes & added less sugar) 1 cup water, more or less Directions: In a medium bowl, mix the pancake mix and spices together. In another bowl, whisk the egg and the brown sugar together. Stir in the oil, pumpkin and most of the water. Add the liquid ingredients to the dry ingredients. Stir until just combined adding more water to obtain the right consistency. -
Celiac.com 03/16/2021 - We get a lot of questions from people wondering which brands of frozen waffles are gluten-free and safe for people with celiac disease. We especially get a lot of questions about Van's frozen waffles. Specifically, are Van's frozen waffles gluten-free and safe for people with celiac disease or gluten intolerance? The good news is that Van's makes a line of gluten-free frozen waffles that are safe for people with celiac disease. It's important to make sure you're buying the gluten-free waffles, since Van's also makes frozen waffles that contain wheat flour. So read labels and choose carefully. In addition to Van's there are a number of other frozen waffle brands that make gluten-free waffles that are safe for people with celiac disease or gluten intolerance, including the ever-popular, and easily available Kellogg's Gluten-Free Eggo Waffles. Top Brands of Frozen Gluten-Free Waffles are Labeled Gluten-Free and Safe for People with Celiac Disease: Hy-Vee Gluten-Free Frozen Waffles Kashi Gluten-Free Original Frozen Waffles Kellogg’s Eggo Gluten-Free Original Frozen Waffles Nature’s Path Gluten-Free Homestyle Frozen Waffles Trader Joe’s Gluten-Free Frozen Toaster Waffles Van’s Foods Gluten-Free Original Frozen Waffles Wondering which gluten-free waffle brand is best? Here's a product ranking of these top gluten-free waffle brands. -
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Any company that has been around as long as Van's has must be doing something right. For the few of you who don't know of Van's, they are a true pioneer in the prepared, ready-to-eat gluten-free food world. I've known of their products and have been gladly eating them for close to 20 years now, and chances are, so have you. When Van's got in contact with me recently to review one of their top gluten-free waffles, "Van's Simply Delicious Totally Original Gluten-Free Waffles," I jumped at the opportunity. The base ingredient of Van's Simply Delicious Totally Original Gluten-Free Waffles is whole grain brown rice, which is probably why just two of these waffles contain a full serving of whole grains. This is great for those of you who, like myself, are trying to reduce cholesterol by eating more fiber. In addition to being gluten-free, these waffles are also egg-, corn-, and dairy-free, which is great for those of you who must also avoid one or more of these ingredients. (In addition to gluten, I also avoid chicken eggs.) A quick look at the ingredients indicates that they also do not contain any artificial flavors or colors, and they are Kosher and free of cholesterol. Preparation is as simple as dropping them in a toaster for 3-4 minutes until they are crispy and hot. The true greatness of these waffles becomes apparent with your first bite—they are just like perfect versions of their wheat-based counterpart, and even have a delicate, light texture, yet they hold together perfectly—even with your favorite syrup and toppings. Even though I made them in a toaster they taste just like homemade waffles that came fresh off a hot waffle iron. I would recommend Van's Simply Delicious Totally Original Gluten-Free Waffles to anyone, and not just those who avoid gluten. These waffles are truly a cross-over "home run" product that will be enjoyed by everyone who tries them. Visit their site for more info: www.vansfoods.com. Review written by Scott Adams. -
Celiac.com 03/06/2015 - The Kellogg Co. has announced the launch of Eggo Gluten Free Waffles in both original and cinnamon flavors. Coming on the heels of General Mill’s move to take Cheerios gluten-free, the announcement marks the latest move by major cereal manufacturers into the realm of gluten-free products. Eggo Gluten Free Waffles are available nationwide in the frozen food aisle of grocery stores. The gluten-free waffles contain eight vitamins and minerals and are considered an excellent source of calcium and iron, with 25% daily value of each. They also contain 15 grams of whole grains per 70-gram serving. Kellogg's is taking special care to make their new gluten-free waffles "delicious and wholesome," and to avoid the pitfall of gluten-free products which "…sometimes sacrifice taste and texture compared with their original versions," said AnneMarie Suarez-Davis, vice-president of marketing and innovation for Kellogg’s Frozen Foods. For more information, check out Kelloggs.com. -
I have a box of Kashi Gluten free waffles and an unsure if they are cross-contamination safe. The box says they're gluten free but it doesn't have the gluten-free verified symbol and I'm worried about cross contamination issues. The ingredients even list whole oat flour, and whole grain sorghun flour. Anyone else tried Kashi Gluten Free waffles? Any bad reactions? My gluten sensitivity is very high so I have to be super careful. Any info would be a great help! Thanks! -
This recipe comes to us from Carol Arendt. Ingredients: ½ to 1 cup rice flour ½ cup of potato starch 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ¼ cups buttermilk 2 eggs ¼ cup vegetable oil Directions: Sift dry ingredients. Combine buttermilk, oil, and eggs; and add to flour mixture. Beat until blended (do not over-beat). Bake on waffle iron or make pancakes on a hot griddle
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Here is a recipe that will leave you wanting more. The great thing about waffles is they can be frozen for a later date, so you can never make too many. This recipe is gluten-free, and also free of most common allergens including; dairy, eggs, nuts, and corn. Allergen Free Waffles (Gluten-Free) Serving Size: Approximately 5 Belgian waffles. 1 ¾ cups warm distilled water 1 ¾ cups full fat coconut milk ½ cup ground flaxseed 2 ¾ tablespoons blackstrap molasses ½ cup tapioca flour 2 cups gluten-free rice flour 2 teaspoons baking powder 1 teaspoon baking soda ¾ teaspoon salt To Make: 1. Start by grinding the flax seeds in your blender or food processor until it reaches a finely ground consistency. 2. Mix the ground flax seed with the warm water in a medium glass bowl, set aside, let sit for 3 minutes. 3. Whisk together the rice flour, tapioca flour, baking powder, baking soda, and salt in a large glass bowl. Blend the coconut milk and molasses into the water and flax seed mixture. 4. Pour the wet ingredients into the dry ingredients and mix together until the batter is slightly lumpy. 5. Preheat the waffle iron until warm. 6. Mix the batter again briefly, breaking up any remaining balls of rice flour. 7. Completely grease both sides of the waffle iron. 8. Pour the batter into the center of the iron, covering the iron enough but not too much that the batter overflows. 9. Bake each waffle until it is brown and can be removed from the iron without breaking or falling apart. -
This recipe comes to us from Jessie. Sift together: ½ cup rice flour ½ cup tapioca flour ½ teaspoon Xanthan gum 3 teaspoons sugar ½ teaspoon salt (if you dont use salt free butter reduce this ¼ teaspoon) ½ teaspoon baking Soda 1 teaspoon gluten-free baking powder Directions: Beat 3 eggs, then add 2 oz. melted salt free butter and 6 oz buttermilk. Pour the wet ingredients over the dry ones and mix lightly with a spatula. Let rest for five minutes then cook on waffle iron according to manufacturer’s directions. Spray waffle iron with cooking spray or brush with oil. Be sure to wait until waffle stops steaming before opening. These waffles freeze very well. Thaw by toasting.
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It’s easy to let classic breakfast favorites disappear from gluten-free diets. With so many baking options that don’t contain gluten now readily available at many grocery stores, it’s just as easy to bring them back. These waffles are warm and cozy on top of bursting with flavor. They’re perfect for breakfast or brunch but also hearty enough for one of those breakfast-for-dinner nights. Ingredients: 3 cups buckwheat flour 4 teaspoons baking powder 4 eggs 1 ½ cups milk 1 can pumpkin puree ½ cup honey ¼ cup packed light brown sugar 2 teaspoons ground cinnamon 2 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon salt 1 stick melted butter Directions: Preheat the waffle iron. In a large bowl, combine sifted flour with baking powder, cinnamon, ginger, nutmeg and salt. In a separate bowl, beat eggs with brown sugar until light and fluffy. Slowly beat in pumpkin puree, milk, honey and butter. Reserve 1 tablespoon of butter. Fold wet ingredients into the dry until moist, but do not over stir. Brush iron with some of the reserved melted butter and cook waffles in batches according to the size of your iron. Serve with whatever toppings strike you. -
It's easy to make a sourdough starter with brown rice flour and warm water in a glass jar or plastic container, allowing naturally occurring yeast to grow over a few days. You can follow any basic directions for making and keeping a sourdough starter (a web search will get you there); just use rice flour instead of wheat. It will bubble and rise, so leave plenty of head room. Replenish your starter after each use by adding 1/2 cup brown rice flour per cup of water. I usually leave the starter at room temperature to allow it to regrow, then refrigerate until the next use. If you love these waffles as much as we do (my husband looks forward to this Saturday breakfast all week), your starter will stay happily active. I use it for breads, too. I like to grind my own brown rice for extra flavor. 2 cups multiblend gluten-free flour mix 1 tablespoon baking powder ½ teaspoon salt 1 rounded tablespoon sugar 4 tablespoons buttermilk powder 3 eggs, separated 3 tablespoons melted unsalted butter 1 cup brown rice sourdough starter Additional water Measure and whisk together dry ingredients. Beat egg whites to soft peaks and set aside. Mix together egg yolks, sourdough, melted butter and enough water to make about 3 ½ cups liquid. Make a well in the center of the dry ingredients and add the wet ingredients. Stir until just thoroughly moistened. Fold in the beaten egg whites, which guarantee nice light waffles. Cook in preheated waffle iron. If you like, you may add almond or hazelnut extract to the wet ingredients, or add cinnamon or ground cardamom to the dry ingredients. Waffles are fabulous topped with toasted walnuts or pecans and maple syrup, or Nutella, or jam and fruit. Use your imagination. You may also substitute ¼ cup of buckwheat flour for an equivalent amount of the multiblend mix. -
This recipe comes to us from Joe Ellison. Ingredients: 1 cup buckwheat flour mix (¼ cup buckwheat, ¼ cup mixed Montina flour, sorghum, and sweet rice flour) 1 tablespoon ground flax seed 1/8 teaspoon baking soda 2/3 teaspoon baking powder 1/2 teaspoon sugar 1/4 teaspoon kosher or sea salt 1 egg 7/8 cup plain kefir OR yogurt (I used to use Lifeway Prostokvasha or Bazarnyi) 3 tablespoons melted butter Directions: Mix dry ingredients together. Beat egg until light. Whisk in kefir. Add dry ingredients and whisk together. Whisk in melted butter. When the waffle iron is hot, pour about ¼ cup of batter on each waffle square (you may need more, depending on the size of your iron). Cook until steam a stop coming out of the edges of the iron, and the iron opens easily (about 7 minutes). Makes enough waffles for 2 adults
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This recipe comes to us from Joe Ellison. Ingredients: ½ cup gluten-free flour (¼ cup buckwheat, ¼ cup mixed Montina flour, sorghum, and sweet rice flour) 1 teaspoon ground flax seed 2/3 teaspoon baking powder Pinch kosher salt or sea salt ½ teaspoon sugar ½ teaspoon baking soda 1 egg 1 cup full fat gluten-free sour cream Directions: Mix the dry ingredients together. Beat the egg until light. Beat the sour cream into the egg. Add the dry ingredients and whisk together. When the waffle iron is hot, pour about ¼ cup of batter on each waffle square (you may need more, depending on the size of your iron). Cook until steam a stop coming out of the edges of the iron, and the iron opens easily (about 7 minutes). Makes enough waffles for 2 adults
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This recipe comes to us from Ellen Switkes Grate one or more potato including skin. Dice up fine some green onion add pinch of salt. Mix and spread evenly on hot waffle iron which has been sprayed with Pam or oil. Cook 10 to 15 minutes until done. You can make as much as you like. There is no fat if you use Pam or a non-stick waffle iron. Eat hot off the griddle. We gobbled them up as fast as we could cook them. You could use as a base to pile on any kind of savory topping instead of a corn tortilla or other type of bread. If so, keep them warm in the oven until you are ready to eat them.
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