I actually baked these waffles for brunch on New Year’s morning, but because Groundhog Day in the U.S. (February 2) is just a few weeks away, you’re welcome to use this recipe for either – or on any other day of the year, for that matter. And if you see your shadow on the kitchen wall while baking or eating these, it’ll be six more weeks of winter! Which, of course, is an exceptionally great time to warm up the tummy with a nice waffle. Slightly crispy, sweet, and salty, these would work well with a range of toppings.
By the way, we hope that in the future, the timid groundhog may experience kinder treatment on this day, quietly hibernating in his/her habitat as nature intended rather than facing noisy crowds and cameras.
Ingredients
- 1 1/4 C brown rice flour
- 1/2 C tapioca flour
- 1/4 C whole grain teff (not ground into flour)
- 2 t baking powder
- 1 t baking soda
- 1 1/2 t xanthan gum powder
- 1/2 t cinnamon (optional)
- 1 1/4 t salt
- 2 C soymilk
- 1/4 C canola oil
- 3 T brown sugar
- 3 T maple syrup
- 2 t vanilla
Directions
In a large bowl, whisk or sift together the flour, teff, baking powder, baking soda, xanthan gum, cinnamon, and salt. In a small bowl, mix the soymilk, canola oil, brown sugar, maple syrup, and vanilla. Pour the wet ingredients into the dry and mix just until the dry ingredients are saturated. Bake in a generously oiled iron for about a minute longer than the iron manufacturer’s recommended average cooking time.
I’d love to hear how they worked for you!
I tried these this morning and they didn’t work for me at all. I had to add an additional full cup of milk to even be able to scoop the mixture- it was so completely solid. Even at that, the mix was so solid that I ended up spreading it out over the waffle maker because it was forcing the lid up and would toast the outside, leaving the inside gooey.
I was hoping to make enough to have some left-overs for the freezer but I can see that I’ll probably have to microwave them to get the insides done and they won’t be in any shape to put away for later.
I thought there was entirely too much xanthan gum. The mixture was the consistency of a raw egg.
I’ve only used Namaste’s waffle mix in the past, having never made waffles before that. They turn out perfect every time. I am making my own gluten free bread, cookies and muffins, so I feel like I’ve got gluten free baking to a point where everyone’s pretty satisfied.
Unfortunately, these waffles are barely edible. I guess I’ll have to keep buying the expensive mix or keep looking for a better recipe. Too bad.
Adrianne,
I’m very sorry to hear about this frustrating waffle making experience. This is the first feedback that I’ve received on this recipe of this nature, either on the website or privately; and the flour-liquid-xanthan gum ratios are also very close to other vegan gluten-free waffle recipes that have turned out well for me and others. While some of the batters on this site do have thicker-than-normal batter, this is the first time I’ve heard of a case of a batter becoming too solid to even scoop. I’ve double-checked the recipe for typos and didn’t spot any. The only thing I can recommend is to double-check the measurements, try cooking at least one waffle before making any modifications to the batter (an extra cup of soymilk for this size of a recipe is a very large modification), and let me know how that turns out. I’d like for you to have a positive waffle-making experience! Also, if you happen to have a gluten-free vegan baking blog, please let me know, as more resources of this type are always helpful to share with others. Thanks!