Really yummy gluten-free waffles
When I first thought about making gluten-free waffles, I thought they sounded weird. Waffles were supposed to be one of those totally guilty-pleasure type foods with gluten-galore… right?
No so! I assure you, gluten-free waffles can be delicious and you can still gain a good amount of nutrition from them.
Scroll to the bottom for a quick 1-minute video
Nutrition Profile (1 waffle)
6.7 g protein
21.9 g carb (1.9 g fiber; 20.0 net carb)
10.8 g fat
- 1 large zucchini, washed with skin on, grated
- 1 cup milk of choice
- 2 eggs
- 1 Tbsp vanilla
- 6 Tbsp olive oil or avocado oil
- 1 cup buckwheat flour
- 1 cup gluten-free flour (all-purpose or bread mix), see Note below for my recommendations
- 1 tsp baking powder
- 2 Tbsp sugar
- 1 serving vanilla protein powder, see Note below for my recommendations
- 3/4 water or so to adjust the consistency
- Grate zucchini with a small size grater
- Add wet ingredients – eggs, milk, vanilla, oil (don’t add the water yet)
- Add dry ingredients – buckwheat flour, GF flour, baking powder, sugar, protein powder
- Mix together with a fork
- Add water to adjust the consistency until you get a batter that flows a bit but still holds its shape well
- Heat waffle iron
- Spray lightly with avocado oil
- Scoop 1/3 cup portions into the waffle iron and cook to desired level
- Gluten-free flour mixes can be hit or miss. I like to blend my own with 1 1/4 cup rice flour, 1 1/4 cup sorghum flour, 1/2 cup amaranth flour, 3/4 cup cornstarch, 3 tsp cornstarch and 1 tsp salt. I keep this on hand at all times and substitute into recipes to make them gluten-free.
I have also enjoyed Cup 4 Cup GF all-purpose mix, and Bob’s Red Mill GF all-purpose mix. I don’t personally don’t like the taste of the King Arthur GF blend.
- Protein powders: for vegan protein I prefer the taste and texture of Ripple protein powder. For non-vegan protein I like the Young Living Pure Protein Complete – vanilla for this recipe and chocolate for breakfast shakes.