One of the ironies of going gluten-free is that you’ll be forced to start eating more whole grains than ever before in your life. Without enriched white flour, you have to turn to more interesting grains. Use these multigrain and gluten-free waffles will actually improve your health. And they taste like more than cardboard.
We both grew up eating Eggos waffles occasionally. If you miss the pop-and eat convenience, you can make up a big batch of these gluten-free waffles ahead of time and freeze them in airtight containers. Bingo—healthful toaster waffles!–Shauna James Ahern and Daniel Ahern
All About Teff Note
This recipe calls for several whole-grain flours, including teff. Teff flour is dark in color and has a taste almost like molasses. Originally from Ethiopia, teff is the smallest grain in the world and is packed with a nutritious wallop: one-quarter cup of whole-grain teff has one-third of the iron you need for the day.—Shauna James Ahern and Daniel Ahern
Gluten-Free Multigrain Waffles Recipe
Ingredients
- 3/4 cup (3 ounces) tapioca flour
- 1/2 cup (2 ounces) sorghum flour
- 1/2 cup (2 ounces) certified gluten-free oat flour (or simply blitz gluten-free oats in a blender until they turn to a very fine powder)
- 1/3 cup (1 ounce) teff flour
- 2 teaspoons xanthan gum
- 1/2 teaspoon guar gum
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoon sugar
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
- Walnut or canola oil or butter, for greasing the pan
- Butter, good Vermont maple syrup, or a homemade fruit compote for serving
Directions
- 1. Place the tapioca flour, sorghum flour, oat flour, and teff flour into a small bowl. Stir, then sift through a fine-mesh sieve into a larger bowl. Add the xanthan gum, guar gum, baking powder, salt, and sugar to the flours and combine.
- 2. Place the milk, eggs, and vanilla in a small bowl and whisk together. Add the melted butter and stir again.
- 3. Make a well in the center of the flour mixture. Pour in the liquids and stir until combined.
- 4. Now, patience. Let the batter stand at room temperature for at least 1 hour before making the waffles. For best results, make the batter the night before you intend to make waffles and refrigerate it overnight.
- 5. Turn on the waffle iron. When it has come to heat, brush both surfaces of the waffle iron with oil or butter. We like walnut oil. Pour about 1/3 cup of the waffle batter onto the waffle iron. Cook until the waffle is well browned. Serve immediately with whatever accoutrement(s) you please. Repeat with the remaining batter.
Variations for other allergies
- Play with other whole-grain flours for this mix—that’s what we do each time we make this recipe—but keep the potato starch and sweet rice flour so the mix remains light. If you don’t tolerate dairy, you can make these buttermilk-style by adding 1 tablespoon of lemon juice or apple cider vinegar to soy or rice milk and letting it stand for 15 minutes before using, and use extra oil in place of the butter.
Hungry for more? Chow down on these:
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!
Thanks so much for posting a GF recipe, David! Woot! I especially love Shauna and Danny’s recipes — they are terrific.
So glad to see a GF recipe. Keep them coming–we need all the help we can get. Can’t wait to try this.
Brenda, we’re so happy you enjoyed the waffles, especially because you can eat gluten! Yep–we make our own oat flour all the time. Everyone should just be sure that the oats are certified gluten-free, if you need to eat gluten-free.
Ann, I’m so happy to hear you say that! You made my day.
Zanne, Leite’s Culinaria has been great about posting gluten-free recipes they feel work. Have you seen the 36-hour chocolate chip cookies, the ones I adapted from David’s recipe? They’re here!
Teff flour isn’t available here, unfortunately. If I had to use a substitute, what would be an acceptable one?
You could try amaranth, but the teff really does provide a stability and nuttiness that can’t be replicated. Is mail order an option?
I love it when gluten free recipes are posted on Leite’s Culinaria! Especially when they’re for my favorite breakfast food.
Finally! A GF waffle recipe that doesn’t disappoint. Plus, it’s in weights!!! I changed the amounts and types of flours using: sorghum, teff, almond, an AP blend, buckwheat, and potato starch. Dense, but not too heavy! It only made 4 though…maybe a different iron here? Thanks!
You are very welcome, Mish. Let there be waffles…!
i don’t understand what xanthan gum and guar gum are, please help me out?!
Hi coloniel, this should give you a great primer as xanthan gum and guar gum are.