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1. lisastafford
   Member

   Recipe modified was Midas Gold Waffles in Breaking The Vicious Cycle by Elaine Gottschall with influence from The Southern Living Cookbook.

   Almond Flour Waffles

   Melt 2 tablespoons butter in a sautee pan or measure 2 tablespoons grapeseed oil.
   Separate 4 eggs. Place whites in one bowl and mix on high until stiff peaks form.
   Place egg yolks in another large bowl. Add melted butter or oil and 1/4 cup water. Mix well.

   Add 1 cup almond flour, 1/4 tsp salt, 1/4 tsp baking soda, and 1 tsp vanilla. Mix well. Fold the stiff egg whites into the remaining batter until blended, but still fluffy.

   Place 1/2 cup batter in the center of a pre-heated, well oiled waffle iron. Close it and set your timer for 4 minutes. Remove from waffle iron with a fork and serve with the toppings of your choice. We like sliced strawberries and a drizzle of honey. I always double this recipe so that leftovers can be quickly heated in the toaster oven on busy mornngs.

   We had some trouble with almond flour pancakes, and they took so long to cook. These waffles turn out perfectly everytime. As a variation, you can use coconut milk in place of the water or 1/2 of the eggs.

   Posted 1 year ago #

2. carrolch
   Member

   My variation of Elana's cookbook pancake recipe is to use 1 to 1.5 heaping tbsp of coconut flour in place of the arrowroot starch, everything else stays the same. The batter is a bit on the thick side but that helps to keep the pancakes fluffy even without separating the eggs. The texture of the almond/coconut combo works out very nicely.

   Posted 1 year ago #

3. Anabetica
   Member

   Carol,
   I used your variation and used my Vitamix and even before I was done adding the almond flour, it turned into one big glop that not even the Vitamix could mix thoroughly. But I persisted and stirred with a spoon the rest of the dry ingredients. The mixture tasted great but stuck to both sides of my waffle iron no matter how much it was oiled. I did double the recipe, but I didn't think that would cause it to come apart. Any ideas?

   Posted 1 year ago #

4. carrolch
   Member

   Anabetica - sorry to hear that. I haven't tried the recipe in a waffle iron yet, so I'm not sure how that would turn out. If the batter is too thick, I would suggest starting with less coconut flour ( 1 level tablespoon, sifted). I use a Blend Tec blender and wonder if that makes any difference. You could also try adding a bit of cream, water or coconut milk, or some oil to thin it out.

   Posted 1 year ago #

5. bakingfool
   Member

   I would think using another egg or two would act as a binder to help them hold together. It would also provide the needed moisture without adding more liquids.
   If it works for you would you let us know, as we love waffles so would like to have the recipe.

   Posted 1 year ago #

6. Jenna
   Member

   I finally created the best gluten & dairy free waffle recipe I have ever eaten. I have researched and tried so many recipes for years now. I have been sorely disappointed in a lot of them too due to the dry, stiff and/or bland taste and texture. This morning I finally concocted what I believe may be the best gluten & dairy free waffle recipe out there! :)

   They were golden, fluffy and just sweet enough. Not only did they taste divine, but they looked beautiful too! Please note that this recipe is NOT for the crispy waffle lover! :) I like my waffles nice and moist and fluffy so that is what the below recipe produces. I hope you can enjoy this as much as I did this morning! Let me know your results and opinion!

   Jenna Medina's Coconut Flour Waffles

   gluten-free, dairy-free

   3 large eggs
   2 tablespoons grapeseed oil
   1/4 cup agave nectar
   14 drops of Toffee flavored liquid Stevia (optional-adds extra sweetness)
   1 tablespoon vanilla extract (Trader Joe's Alcohol Free)
   1/4 teaspoon salt
   1/4 teaspoon baking powder
   1/4 cup coconut flour
   1 mashed banana
   couple pinches of cinnamon

   (When working with coconut flour I find it easier to use my Kitchen Aid mixer to mix my batter because it clumps easily otherwise)

   In a Kitchen Aid mixer, whip the eggs and grapeseed oil with whisk attachment until slightly frothy. Add the agave, liquid Stevia, vanilla, salt, baking powder and cinnamon and mix to combine. Finally, add the coconut flour and mashed banana and mix until completely mixed without any lumps. Let the batter sit for at least five minutes to allow the batter to thicken before adding to your waffle maker. Pour about 1/3 cup of batter into the center of your waffle maker until golden(if your waffle maker requires greasing, you can spray it with grapeseed oil or rub coconut oil on).

   This recipe makes about 3, round waffles.

   Here are options for gluten-free toppings (you may choose one or some or, personally, I like a little of all!):

   * Pecan pieces toasted on stove top in a dry skillet
   * Fresh sliced strawberries
   * A couple dollops of Greek Yogurt (YUM!)
   * Drizzle of Agave
   * About 3 tablespoons of Frozen blueberries combined with 1/2 teaspoon Arrowroot microwaved for 2-3 minutes (mixture must boil to activate Arrowroot)

   ****These are the BEST gluten free waffles I have ever had - and I have tried tons of recipes!!!! Enjoy and give please give me your feedback!

   Posted 1 year ago #

7. hbol
   Member

   Lisa,

   I made the recipe you posted this morning; with one change added a little acv to make the waffles rise a little more. Thanks so much for posting your recipe for waffles.

   Posted 1 year ago #

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