Gluten-Free Pumpkin Waffles
Karina's Gluten-Free Pumpkin Waffles
Recipe originally published October 2008.
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 non-dairy or dairy milk, as needed- start with less
Beat the wet into the dry ingredients to combine. Add enough liquid to make a batter that is a tad thicker than pancake batter.
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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.
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 GF flour if it becomes too runny.
For substitutions, please see my guide to baking with substitutions here.