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Gluten-Free Pumpkin Waffles

Gluten-free pumpkin waffles with maple syrup.

I haven't been baking much in our dorm-sized sublet. The Barbie scaled toy that pretends it's an oven (my lasagna pan- never mind my cookie sheets- won't fit) is totally, weirdly cattywampus. Pie plates slide to the rear and flip backwards like pancakes. And trying to fetch potatoes that have rolled off the back of the rack is often a futile act proving hazardous to your fingertips. I'm a slow learner. I burned myself twice. But I'm still smiling. For two reasons.

1. We found an apartment we love. I can walk to the beach. And the Santa Monica Farmers Market. And the Third Street theaters and shops and bookstore and cafes. Walk! As in, no car necessary. There isn't room to set up a painting studio (space is but a luxury so close to the beach) but. There is a brand new kitchen. With a shiny spankin' new stove. Virgin territory. Untouched by heinous proteins. This will be my first gluten-free kitchen, ever. We move in November first.
2. Then there is Tuesday. The premiere of The Canyon at Grauman's Chinese Theater. The first time we will see Steve's script on the silver screen. Larger than life. Edited to the director's vision. Am I excited? Of course. Am I nervous? Affirmative. Will it be the movie we dreamed of? Maybe it will and maybe it won't. The one thing I know for sure about movies is that film making is a magical, unpredictable process.

I read my husband's scripts with intricate emotions threaded with awe. It takes guts to start over- at any age. Following your dream (especially at mid-life) isn’t some gauzy pie in the sky back-lit experience. Magical thinking has no place in it. Or faith. It’s more about toughness and tenacity. And even that sounds too romantic.

The thing about big dreams is you have to get real. You have to face down your fear. You have to shed outworn habits and assumptions. You have to decide what is worth doing. And do it. And work at it. And work some more. This entails risk. On all kinds of levels.

A successful painter who made his living as an artist for two decades, Steve started reading screenplays and flirted with the idea of writing a script. But the thing is, it's rare to make a living as a painter- ninety-nine percent of painters never earn more than the cost of materials. And here he was, paying the mortgage with his art. The pressure he felt was to keep at it, keep painting, keep the momentum. Because everybody knows, once you got it you don't screw with momentum.

But then he had a dream.

In his dream a little boy (wearing the same striped shirt he wore as a child) handed Steve a silver key. The key opened a treasure box containing words on paper. It doesn't get any more Jungian than that. I knew then painting wasn’t enough for him. I knew then he had to write. What the soul needs is a mysterious thing. And so it goes. I bought him script software as a gift. That was twelve years ago.

He writes now daily. I line edit late drafts. I help with research. I examine female characters and dialogue with a woman’s perspective. We talk about structure, subtext and reveals over bowls of butternut soup. An odd synchronicity is afoot. I used to live in Hollywood- many, many moons ago. I did a little production work and continuity on independent film projects. I tried on the role of script girl. I loved it. But I didn’t possess the drive to stick with it. I didn’t have a true sense of self in my twenties, you see. I couldn’t hear my own voice. I didn't feel authentic. And so I left. I moved back to the east coast of my childhood. And lived another life.

Decades later, here I sit. In a Santa Monica apartment. Sipping yerba mate and reading over script changes on Steve's newest project, Killer Smile. I am hearing an Irish lilt in my head, picturing scenes that will soon spark to life thanks to producers, a director and cinematographer, casting director, actors, costume designer, wardrobe supervisor, art director, set decorator, location scout, sound engineers, camera assistants, focus pullers, boom operators, stunt men and women, grips, gaffer, a special effects team, composer, music supervisor, film editor, production managers and caterers. It all starts with words on paper.

And a willingness to screw with momentum.




Pumpkin waffles for breakfast. Yes, please.


Karina's Gluten-Free Pumpkin Waffles

Originally published October 2008.

For the pumpkin season- a waffle. I'm experimenting with grains higher in protein than your average gluten-free flour mix, but if you'd rather use your favorite gluten-free blend or wheat-free waffle and pancake slash baking mix, please feel free. You'll need 2 to 2 and 2/3 cups flour or baking and pancake mix.

Whisk together your dry ingredients in a mixing bowl:

1 cup sorghum flour or certified gluten-free oat flour
1 cup organic buckwheat flour
1/3 cup millet flour
1/3 cup tapioca starch (this adds a bit of crispness to the waffle)
1 teaspoon baking soda
2 teaspoons baking powder
1/2 to 1 teaspoon salt, to taste
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Add in your wet ingredients:

3/4 cup pumpkin puree
4 tablespoons light olive oil
4 to 6 tablespoons raw agave nectar
2 teaspoons bourbon vanilla extract
2 organic free-range eggs or Ener-G Egg Replacer
1 1/2 to 2 cups hemp, almond, rice or dairy milk, as needed- start with less

Instructions:

Beat the wet into the dry ingredients to combine. Add enough liquid to make a batter that is a tad thicker than pancake batter.

Heat and prepare your waffle iron according to manufacturer's instructions. Note: even though my waffle iron is non-stick I oiled it lightly before using.

Serve with real maple syrup or agave nectar.

Try these waffles with my Maple Apple Breakfast Sausages for a real treat.

Makes 8 to 10 large waffles.




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Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Karina's Notes:

When I poured my first two waffles I had not yet added the tapioca starch; I was trying to create a whole grain waffle and was snubbing starches in my formula. The result was, Meh. They were soft and fell apart. When I added the tapioca starch the waffles turned out perfectly.

I made mine vegan and egg-free, so the addition of tapioca may have helped replace the eggs, even with my Ener-G Egg Replacer. I'm noting this to myself- with egg-free baking, tapioca seems to be a starch that helps keep the vegan baked good intact, and adds texture.

Those of you who use eggs- if you try this recipe with eggs and choose not to include the tapioca starch, please leave a note in Comments and share with fellow readers: what worked, didn't work.

Gluten-free waffles are finicky and affected by humidity and flour choices. Adjust batter as you go- adding more liquid if it thickens too much; more flour if it becomes too runny.

Check out my recipe for Savory Waffles (for sandwiches, panini and bread crumbs).
For substitutions, please see my guide to baking with substitutions here.





73 comments:

  1. I don't own a waffle iron (hmmm? now that I think about it, I wonder why), but I may try a version of these as pancakes. I love anything made with pumpkin. Not to mention adding maple syrup. Yum!

    I admit it, I've used pureed prunes in recipes and you can't even tell. No nasty side effects either. I sometimes use various baby foods in recipes. They work great. Especially when you're using high-fat flours like coconut — pureed fruit adds much needed moisture.

    I just returned from a national conference on celiac disease and am learning about all kinds of good stuff on the horizon for us. Even new and different flours. Yippee!

    Take care,
    Melissa

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  2. Karina I could just hug you!!!! I made pumpkin pancakes this weekend and they wouldn’t set up but remained gooey inside. I never thought about the tapioca starch. Brilliant. I can’t wait to try again. I only hope someone will try them after my mess this weekend. I used the Namaste mix but it has rice and I can’t eat rice. I can eat yours. I’m so excited. I think they will be for dinner this week. Keep experimenting. I love it!

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  3. Vidalia15:45

    Karina- those look wonderful. Two things. First, do you think I could sub Pamela's baking mix in these?

    Second, your timing with a pumpkin breakfast recipe couldn't be better. I made pumpkin bread a couple of weeks ago and this morning my son wanted more. When I said he'd eaten the last slice, he cried- no screaming tantrum, just a sort of sad, jr. foodie grief. Perhaps these waffles will make up for it?

    Thanks, as always, for sharing your inspired recipes!!

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  4. This looks good! I've been too lazy to go out and buy pumpkins, then prepare the puree (I suppose I could just buy some puree, lol).

    Any more ideas on your sweet potato pie?

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  5. Yum! I know what I am having for breakfast tomorrow morning! :-) I love your website and recipes. You are such an inspiration! I am thrilled to find out that I can cook great tasting food minus the gluten (and the eggs, and the milk, and the corn... :-). You have given me the notion that I, too, can even experiment with a gluten containing recipe to make it GF!!! It's funny - but I used to bake/decorate cakes. Someone asked me the other day if I would bake them a cake, and I had to decline for a variety of reasons – one of which is that I am becoming more accustomed to how my GF flours and other restrictions work in baking - and it is but a distant memory on how the gluten stuff works!

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  6. Mmm, these look amazing! I've got a surprise for you at my blog!

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  7. Kristina18:17

    These look like a great weekend brunch! While you're on your pumpkin kick, may I recommend pumpkin-cranberry scones? They're a wonderful taste of fall- did them last year just by throwing in some extra baked pumpkin I had with some dried cranberries, and they were delicious!

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  8. I have to make these this weekend. I made some last weekend and they were good, but didn't seem "pumpkiny" enough. I added dried cranberries and chopped pecans to the waffles to give them some more flavor, but I still wanted more pumpkin flavor...I can't wait to try these.

    When do you find out about the Whole Foods Recipe Challenge? I hope you win!

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  9. Oh how well I know that disappointment of putting so much time and energy (and expensive ingredients) into something and having it fall flat...it seems to be the necessary evil of creation that we at times will fail before we succeed.
    I believe there is no such thing as too many pumpkin recipes - so keep 'em coming! With all the flavor, texture and nutrients pumpkin supplies, it's a great ingredient to use!
    Thanks for posting these - I'm definitely going to give them a try!

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  10. These look fantabulous, Karina! We just made more awesome gingerbread pancakes over here!

    I've never used millet flour, but have the rest. What's a good sub? Almond meal? Quinoa flour? More buckwheat flour? Brown rice flour?

    Thanks!

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  11. I tried to make some gluten-free cookies on a whim this weekend.. NOT GOOD :(

    what types of flour do you suggest for cookies?

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  12. Seriously, I drool over your pictures every time I look at your posts. Next time I'm home from college, I'm definitely going to try this one. I've been on such a pumpkin kick lately. Yum!!!

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  13. Vegan bakers, like Isa Moskowitz, recommend using prunes with chocolate, as well as a little cold coffee, because they enhance the flavor as well as add moisture. She says to use applesauce in other things, but it may give a "healthy" taste, so it's good for muffins but not fancy desserts.

    Look up Mini brownies on theppk.com blog, the post was a few months ago, but she talks a bit about that there.

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  14. Why? Why don't I have a waffle iron? These look heavenly, Karina.

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  15. i've been meaning to come back and thank you for this batter. as usual, your batter was unbelievably flexible. after making pancakes (no waffle maker), i made a less wet dough and morphed it into biscuits (i'm southern so i got to have the biscuits). really thank you so much for sharing your baking skills and giving those of us with less experience a jumping off point.

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  16. Melissa- These would be tasty as pancakes. I use a George Forman Grilleration with waffle plates- and I use waffles for grilled sandwiches. So it's def worth it. A nice change from gluten-free bread.

    Diane- Aw- thank you, Babycakes. Good luck!

    Vidalia- First- re your son- how CUTE! And yes, you can use Pamela's bkaing mix in any of my recipes, I imagine; I used to love using it. Just leave out the xanthan.

    As for pumpkin bread- I just made one using my banana bread recipe as a guide- will be blogging it soon.

    Hi Rach! Yes- I am def going to make a sweet potato pie- soon. Now that I'm feeling better. ;) Stay tuned.

    DMarie- Aw, thanks. Karma has a twisted sense of humor, yeah?

    Lauren- Thanks!

    Kristina- I am absolutely going to make some pumpkin scones- you've been reading my mind. Or spying on me. ;)

    Karyn- Thanks- I appreciate it. :)

    Lauren- It's nice to be appreciated. Hugs.

    ~M- Yum- you lucky girl. Any of those flours will work- it's a matter of personal preference. If I could do almonds I would use almond flour.

    Funwithyourfood- Brows my cookie recipes- I use a blend of flours. Gluten-free baking takes some getting used to. taste buds need time to adjust, too.

    Amelia- You and me both- pumpkin kick.

    Claire- Ah, thanks for the prune tip. I tried applesauce in brownies once and did not care for it- it tasted like chocolate baby food. But I've got a chocolate recipe idea brewing in my fevered little brain- will be baking it and posting it soon...

    Susan- I love making waffles! You would, too.

    Gabriela- Muchas gracias!

    Margaret- Biscuits! Oh my. Will you share what you did? I'd love to hear about it.

    Thanks, Everyone- you're the BEST.

    xox

    Karina

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  17. Anonymous06:40

    Can't wait to try!! Have a question...if we can't do rice, corn, millet, or montina what would you suggest to replace the millet with? Maybe teff??

    Hey, and I just want to say that I love all your recipes without rice, corn & eggs!!! Not everyone can tolerate rice!! Thanks for coming up with alternatives!!!!! Its much appreciated!

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  18. Hey Anon- Thanks! I need to avoid brown rice lately, so I'm developing lots of rice-free recipes. As for subbing the millet, I would simply increase the oat or sorghum flour by 1/3 cup.

    Or if you feel adventurous- try teff or quinoa (both darker, stronger taste).

    Good luck!

    Karina

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  19. Hi Karina,
    I saw this recipe a while back but never got to try it until this morning. Even then, a few things became obstacles - my computer isn't working quite right because I have some kind of annoying virus, then I got a phone call, etc. So I couldn't get the recipe in time before my impatience kicked in and decided to just make my standby pancakes I adapted from Bette's quinoa waffles.

    Anyway, so I started out with her recipe, and when I finally got to your recipe, I started using it. They turned out great - except like Melissa, I too don't have a waffle maker - so I made pancakes instead.

    What turned out was an extremely moist, thick and spicy pancake that made me be thankful I can't eat wheat or gluten.

    However, I have to say, the batter was so thick - even adding 2 1/2 - 2 3/4 cups almond milk, I decided to just make these babies into muffins. I was getting impatient - again - and also because I was already full from eating only 3 of these delicious spiced creations. So they are in the oven right now.

    So, based on the circumstances, here are the changes that were made since I started with Bette's recipe:

    I used a total of 2 2/3 cups flour like you:

    1 3/4 cup feather light mix (Bette's mix)
    1/4 cup quinoa
    1/3 cup buckwheat
    1/3 cup millet
    4 tsp baking powder (she calls for this)
    I added 1/4 tsp cardamon because I love spice
    I used 3 egg whites (beat until frothy)
    and 1 egg yolk
    I love the fact you used olive oil instead of vegetable oil
    I ended up increasing the almond milk to 2 3/4 cups - I think. It was still very thick, hence the muffin idea.

    I think everything else was the same!

    Thanks for this beautiful and delicious recipe!
    blessings,
    sarah

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  20. Oooh~ These waffles were DELICIOUS! A unanimous decision by my husband and I (we eat waffles every Sunday) that they are the best we've ever eaten. They seem heartier and healthier than other waffles~ thanks for making our stomachs happy!

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  21. I used this recipe (subbing sweet potato for pumpkin) to make my daughters' favorite breakfast that they haven't been able to have since going wheat, dairy, and egg free--sweet potato pancakes. Well, pancakes didn't work for us, so we did waffles, but I have never seen my 6 year old eat so fast. She couldn't wait to get them out of the pan.

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  22. Sarah- Thank you for sharing your adaptation for pumpkin pancakes- they sound scrumptious! :)

    Jackie- I'm honored. Thank you!

    Kboigirl- I love hearing that. Thanks for stopping back to let me know. Yay.

    Karina

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  23. Jenn in Forest Grove18:17

    I should have posted before since I have made these at least 3 times lol. We really, really like them. I must say that we don't actually ever eat them as waffles with syrup but as Peanut Butter/Almond/Sunbutter and Marionberry sandwiches. Today for a playgroup we even pulled out the homemade strawberry rhubarb jam. YUM! They are really lovely. Thanks so much.
    Big Hugs,
    ~Jenn from Forest Grove, Oregon

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  24. Hi Jenn- I'm so happy you like these. I make savory sandwiches with mine. Thanks for your kind words--- and the HUGS! xox

    Karina

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  25. I make these and freeze them often-yummy! I did not have pumpkin the first time so I used sweet potato and applesauce- these were good too. I now keep the applesauce in. The other day I made pancakes with some leftover in the fridge. I just added some extra rice milk.
    BTW: There is an soy-free Earth Balance. It has the same ingredients as the Earth Balance Shortening. Thought you'd like to know.

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  26. Hi Karina,

    I am getting ready to try gluten free living starting this week, but most of the baking recipes I have come across contain xantham gum, which I am sensitive to along with other gums. I am not sure why xantham gun is included, but I am assuming it is a binding agent. Do you know of a decent substitute?

    Thanks,

    ~ Paula

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  27. Paula, Yes, xanthan gum is a binding agent. It adds viscosity to gluten-free batters. If you cannot use it, try guar gum (from legumes) or a touch of gelatin, agar agar, or a tablespoon of arrowroot starch.

    Karina

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  28. Karina -

    loved these, we've made them 2x now. I think we are doing leftover batter tomorrow morning w/ GF, DF, Soyfree chocolate chips. I will add a little extra baking powder too, since they'll probably be flat by then. :-)

    I'm thinking of trying them as Chocolate waffles (for dessert w/ ice cream) by substituting cocoa powder for some of the flour. Any suggestions on how much/which flour to sub for?

    thanks for a great recipe!

    Lindsey

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  29. Lindsey- Chocolate waffles! What an absolutely fabulous idea. I would maybe start with 1/4 cup cocoa powder, or even 1/3 to 1/2 cup if you want it super chocolatty, and lessen the same amount of buckwheat flour.

    Please let us know how it turns out.

    Karina

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  30. Karina,
    You are a genius! Thank you so much for posting this recipe for Pumpkin Waffles. They are sooooo delicious! I made them egg-free w/ egg replacer and used 1-1/2 cups of almond milk and 4 T of agave. You've changed my life with this recipe, your English muffin recipe and your Multigrain Sandwich Bread recipe, as I finally found recipes that I know will work without eggs!

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  31. Guest12:23

    So yummy. I like the mix of flours. Another pumpkin waffle recipe I love is here - http://pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe/

    Recent undefined:=-

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  32. Guest19:33

    Yummmmm. Try these pumpkin waffles, too - http://pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe/

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  33. These turned out great. I used buckwheat, sweet rice flour, and tapioca flour.

    I froze the remainder and have reheated them in the toaster, and they are even better that way! Thanks for all of your recipes, Karina.

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  34. Hi Karina,

    I tried this recipe last weekend and it was a great hit! Even my husband, who is not a huge fan of pumpkin, really liked them. I added a little milled flax seed to up the fiber content, which also helped to thicken the batter a bit. They were great--I had no leftovers!

    Did you ever get to try to make the pumpkin scones? I've been craving them now that the weather is getting cooler here in NJ. I've searched online for a good GF recipe, but the only one that looked good uses Coconut flour, which I avoid. In your tips, you mention GF Pantry has a good scone mix. How do I adjust their standard recipe to make it pumpkin scones? I searched their website for recipes and they don't include one.

    PS--so happy for your turn of good fortune in selling the house and moving back to LA. Good luck!

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  35. Ooh!
    I would love a scone recipe as well! My husband, who is not gluten-free, has been craving them & me too! What flours would I use if I didn't use a pre-made mix? Thank you! We LOVE love LOVE your recipes, Karina! :)

    peace to you,
    Jackie

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  36. Jackie- I'm working on that- check back in November.

    Thanks again, everyone. xox

    And please note: the comments above are from the original recipe post from last year, and as such, may reflect that fact.

    Karina

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  37. CONGRATULATIONS TO YOUR HUSBAND!!! Wow! What a dream come true to have a movie made from his screen play. Wonderful! It looks really good too. I hope all goes well.

    I'm glad to hear you found an apartment you are stoked about too! I am jealous, Santa Monica is amazing.

    These waffles look delicious.

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  38. Oh wow! What an exciting time! The movie looks awesome, and so do the waffles:) My boyfriend has dreams of writing screenplays.. I will encourage him more now, after reading about Steve. I found your site a few weeks ago and I have been cooking up a storm, sister. Your recipes are wonderful and delicious. Yesterday I made your Nirvana bars and OMG- unreal.. same goes for the pumpkin/maple cake, and butternut squash soup, and beef stew, etc etc. It is so great to have guidance from you wonderful gluten-free cooks and bloggers.. It has made my GF journey much easier!

    Thank you!
    xo
    ~Laney

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  39. Ilovecj1&204:39

    What an exciting time for you, & yoursthe movie looks great, & I hope that we will be able to see it here!
    Santa Monica, what an awesome place.. brings back happy memories from my teen years in Cali!
    Another smashing sounding recipie that I may brave, but probably as pancakes like others have done , so that I can get my toddler to gobble them up!
    Many blessings, & have a blast at your 1st premier! ( this is only the begining, babycakes)
    xoxo!
    Melissa ( ilovecj1&2)

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  40. Oh.... my.... goodness.... breakfast heaven!

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  41. You and Steve are so brave. I'm looking for inspiration from brave people these days, and you two certainly fit that part!

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  42. I have been thinking about waffles & thinking about pumpkins- thank you for bringing the two together.

    What great news about everything coming together so smoothly with your move and the screenplay!

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  43. GF Grannie10:37

    What timing, just bought a pumpkin yesterday.Will be making these this weekend for sure. So happy for you finding anapartment in Santa Monica (my son lives there and loves it..he's also in the film making business.)After watching the trailer, I can't wait to see the movie, looks like a real thriller! Congrats to both of you.

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  44. judie11:10

    good luck with the movie.Art is Art, whatever form it takes, Steve is just painting a picture with words instead of paints.

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  45. On life. It is intersting to take the turns. Congratulations!

    On waffles. Put them in a single layer, right on the rack (no pan) in a 150 degree oven. They crisp right up.

    On cocoa waffles. I used 2 tablespoons in a 1 cup measure. Then added quinoa flour to fill up the cup. Very chocolately. Served, of course, with chocolate sauce. And fresh raspberries.

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  46. MMM, I haven't had waffles in so long I was beginning to feel deprived! Thanks for the awesome recipe! :)

    cheerios,
    Vicky

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  47. Mazal tov! I'm so happy that things are going right!

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  48. I love this recipe!! (tried it a couple weeks ago and used left-overs for pb&j sandwiches--yummy!)
    I am craving gingerbread cookies, and I'm hoping that the same craving will wander your way... any chance you have a gluten-free version? Or could you recommend someone else's version that is trustworthy?
    Thank you! PS Your blog is my new favorite site! Thank you for saving my family a bazillion failed experiments!--Char

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  49. Congratulations to both you and Steve. I saw the pictures of the film on your Flickr account, and was wondering when it would be released.

    Thanks for all the great recipes. I am having some problems finding millet flour. I usually sub it with brown rice flour. Any brand names that you can give me would be helpful.

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  50. Wow, I'll have to try this on the weekend. I'm sure it would be a hit with the kids.

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  51. Dear Karina,
    I applaud your continual efforts to make your food more nutritionally sound. It is so hard to have to choose between "safe" and "good for me", isn't it? I love, love pumpkin and spice in this season and am planning on GF pumpkin muffins this weekend. However, I have decided that I am NOT telling anyone when I make these waffles for myself tomorrow morning! You are fantastic!!

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  52. Anonymous21:42

    hi Karina, I loved the flavor of theses waffles. My mom didn't even know they were gluten free. I made about 6 waffles and with the rest of the batter I made muffins. they were soooo good. I used to eat the pumpkin muffins at dunkn'donuts evry day in the fall and these reminded me of them. they were so moist and sweet. THANK YOU SOOO MUCH FOR THIS RECIPE.

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  53. Anonymous22:42

    Thank you so much! I love this recipe! I've added a couple of my own additions, such as apple sauce-my husband loves the new addition! Today I experimented and removed the baking soda, and baking powder. Then added yeast, and added cinnamon sugar, then placed the batter to a loaf pan. It took a while to bakem but turned into a pretty decent bread. Smells like cinnamon rolls, was a little chewy, but very nice. Not crumbly-I will see what it consists of the next day.
    Thanks again!

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  54. I made these waffles today & they were good! Wanted to share my experience since most of the comments posted don't pertain to making *this* recipe.
    I substituted brown rice flour for sorghum & fava bean for millet since I didn't have either. I also substituted water for milk and used ~2.5 cups. The batter was thick & dense as a few others noted. I added a little extra salt & some ground chili pepper for warmth.
    The flavor was terrific. They were not crispy or cakey...somewhere in between. Nobody minded them being gf or vegan.

    Thanks for the recipe! It's great to have a perfect hit when googling gf/vegan recipes. Will enjoy checking out the rest of your site I'm sure!

    Merry Christmas!

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  55. Thank you thank you thank you (and my boyfriend thanks you!) These were yummy!! I only made a few substitutions due to availabilty of ingredients. I used brown rice flour instead of millet, canola oil as all I had was extra virgin olive oil, and potato starch because I could not find the tapioca starch. I think the latter was the one item that made a difference. The flavor and aroma was exquisite but they were not crisp.

    On a few I also sprinked some sesame seeds on the waffle iron before adding batter and on top of the batter before closing the lid and I think that really made them interesting.

    Karina, is there a big difference b/t tapioca flour and tapioca starch? It seems pretty starch on its own.

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  56. lately everytime i google "gluten-free _______ recipe", your site comes up as the top hit! i will be cooking with you a LOT :) thanks for all your amazing recipes!

    donna

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  57. Thanks for this recipe! I used eggs and arrowroot powder (instead of tapioca starch - I've heard that all the starches are interchangeable so now I just stock the one type to cut down on storage space) and canola instead of olive oil, and the waffles are wonderful. Nice and crispy on the outside and they didn't fall apart when I opened the waffle maker. Good flavor. Soaked up the maple syrup and did not fall apart when I stabbed a piece with the fork and lifted it to my mouth. Who could ask for more?

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  58. These look fabulous - I can't wait to try them. I have a yeast-based waffle recipe that I use a lot which I love. I wonder how these would work if I included yeast, making the batter the night before as I usually do. I might have to try it! Thanks!

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  59. Anonymous09:57

    Hello - I haven't read through all of the comments - I made these waffles on Sunday morning - didn't use eggs - used a starch based egg replacer recipe that I found online (1 tbsp tapioca starch, 1 tbsp potato starch, 1/4 tsp baking powder and 1/8 tsp xanthan gum, 2 tsp oil and scant 1/2 cup water) somewhere - the texture was excellent, the flavour was wonderful and the batter even made the waffle grids lift - like there were eggs - however the mixture did stick to the grids which are non-stick even though I oiled them first. I would really like to make this recipe work for waffles and I'm trying to figure out what to change i.e. I tried both of my waffle makers - one a semi-belgian style - not as deep a grid as most and the other waffle maker is the old fashioned shallow type...both have variable temperature control - should I go for the highest heat to prevent sticking or go for a slow more gentle cooking time - or should I change the type of oil I'm using (virgin olive oil) in either the batter on the grids? I'm stumped but not ready to give up yet - HELP - thank you....Cathy

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  60. Anonymous15:35

    Hi there,

    I was hoping for a reply to my comment above - re: the sticking waffles - is anybody there? I would love to hear from you!

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  61. Anonymous- My waffle iron plates are non-stick, so I don't have this issue. Wonder if it's a fat issue? Did you use less fat (of course, vegan egg-free waffles have less fat, too)? Maybe spray the griddle with canola oil? What does your manufacturer's manual suggest? Karina

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  62. Anonymous16:29

    Hi Karina

    Yes they are non-stick plates - and I used extra virgin olive oil in the recipe. Anyway they really did taste good and rose well - so I'll try it again and see what happens!

    I suspect it may have something to do with not using egg, maybe I should try increasing the oil or something. I'll let you know if I figure this out.

    Thank you for your reply....Cathy

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  63. Elizabeth21:27

    Love your recipes! I am taking an allergy shot to possibly cure my food intolerances, and I have to have a very varied diet in the weeks following the shot, and I can't tell you how many of your recipes I have made during that time because they have such a variety of flours and ingredients! Thank you!!! Anyway, I'm looking for a waffle recipe for my daughter, who also has food intolerances, and this one sounds perfect, but she doesn't like pumpkin. Can you substitute applesauce, or would it be too runny? Hope you get a sweet waffle recipe posted sometime soon! Thanks so much!

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  64. Elizabeth, Yes, you could try applesauce, pear sauce, mashed banana. Try using baby food purees. xox Karina

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  65. Karina, These look delicious! I really want them for my birthday breakfast. I don't have agave though. How much of another sweetner could I use? brown or white sugar? maple syrup? honey? I would LOVE any suggestions=)

    Thanks!

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  66. Hi Angela, You can use honey, gluten-free brown rice syrup, or light brown sugar. Happy Birthday! Karina xox

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  67. This recipe has been in the back of my mind since last fall, I was going to wait till pumpkin season came back but didn't make it! Tried these this morning and they were a huge hit! My three year old ate 3 and a half! We were able to freeze a bunch. We did have to oil the waffle maker and I subbed part ap gf flour in with the sorgum. Came out wonderfully! Thanks!

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  68. GF Goat22:30

    Say, what can I do to replace buckwheat flour? We do not care for the taste of Quinoa flour in some of our foods. Looking at your recipe, I would be replacing buckwheat for rice. But I think it is not dense enough. We can not have corn meal either. I do have garbanzo and fava fava flours on hand as well as almond meal. Any suggestions will be appreciated. Thanks so much, they look yummy! :)

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  69. I would try a blend of brown rice flour + almond flour. Karina

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  70. Karina,
    This is the first recipe of yours I have tried and we loved it! It tastes just like a regular non gluten free waffle with a hint of pumpkin. I can't wait to try more and more of your recipes! Thank you!

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  71. I know this recipe was posted quite a while back but I just found it today. :) LOVE IT. I used 1/2 cup oat flour, 1/2 sorghum and 1 1/2 cups of a gf flour blend. I did not add any additional tapioca as I ran out last week. I used eggs. For some of the milk I subbed the new So Delicious Egg Nog(Good choice!) The waffles tasted great but did not crisp up at all so I will add the tapioca next time. This recipe is a keeper and will be used often in our gfcf house! Thanks!!

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  72. Me and my husband liked these. I had to add quite a bit more liquids than called for. They also took ~5-10 min to cook, but my waffle iron is Belgian thickness. They came out crispy and with nice flavor.

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