Monday, March 15, 2010


Every Body Eats by M.H.W. Hill Page 191

Based on a classic waffle recipe, these light, crunchy waffles are free of eggs, wheat, gluten, dairy, nuts, and soy.

I really must thank my mom, Shirley Willson, for developing this wonderful recipe – her grandchildren certainly look forward to her making these yummy breakfast treats!

3/4 cup tapioca starch, or potato starch, or cornstarch
3/4 cup brown rice flour, or teff flour, or millet flour, or white rice flour
1/4 cup pure rice bran, or GF oat flour
1/4 cup potato starch, or quinoa flour, or cornstarch, or arrowroot starch
3 tablespoons DariFree powder, or dry milk powder of choice
4 teaspoons baking powder
1 tablespoon egg replacer powder
1 tablespoon light brown sugar, or cane sugar, or turbinado
2 teaspoons xanthan gum, or 1 teaspoon arrowroot starch, or 1 teaspoon guar gum
1/2 teaspoon sea salt
1-3/4 cups water
1/2 cup grapeseed oil
1/2 teaspoon GF vanilla extract
  1. Prepare and preheat waffle iron according to manufacturer’s instructions.
  2. In airtight container combine tapioca starch, brown rice flour, pure rice bran, potato starch, DariFree powder, baking powder, egg replacer powder, light brown sugar, xanthan gum, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
  3. In large bowl mix together water, grapeseed oil, and vanilla; add dry ingredients; mix to combine well; set aside until waffle iron is to temperature.
  4. Once waffle iron is hot, pour on enough batter to cover waffle surface; close iron; cook until done – waffle should be light-brown and crispy.
  5. Remove waffle from iron and place on wire rack to cool, or serve immediately; continue making waffles until the batter has been used.
Serve immediately, or allow waffles to cool completely; wrap tightly in plastic; refrigerate up to 2 days.

Servings: 4
Preheat: Follow Directions
Prep Time: 10 min
Cooking Time: Follow Directions

To freeze: place waffles on parchment-lined baking sheet; wrap tightly in plastic and place in freezer until frozen solid. Remove waffles to resealable plastic bag; return to freezer to store up to 1 month.


To use egg: omit egg replacer powder; reduce water to 1-1/2 cups; beat 2 eggs to incorporate during step 3.

To replace egg replacer powder: omit egg replacer powder; reduce water to 1-1/2 cups; add 1/2 cup unsweetened applesauce during step 3.

To replace DariFree powder: omit DariFree powder; replace water with milk of choice.

To use GfG: omit xanthan gum; add 6 tablespoons GfG; reduce brown rice flour to 1/2 cup; reduce
tapioca starch to 1/2 cup plus 2 tablespoons.


  1. Michelle,

    The waffles are another one of your many fabulous recipes!! I was wondering if you can mix the dry ingredients up the day/night before and keep them in an airtight container (in the fridge - which is where I store all my GF flours)? That would help with less prep the next morning. Can you do that with the dry ingredients to make bread, etc., too??

    Also - just a quick question re: substituting wheat flour when baking. I have your Food For All cookbook where 3 Tbsp. GfG and 1/3 cup brown rice flour is used (along with 1/4 c. tapioca starch and pure rice bran). But in your packet that I got from you at your cooking class (from your 2nd cookbook?), you have 1/4 c. GfG and 1/4 c. brown rice flour (along with 1/4 c. tapioca starch and pure rice bran). Which one works better or which one is accurate?

    Thanks so much!!


  2. Yes, please feel free to mix all the dry ingredients ahead - up to 1 month ahead - as long as the containers remain refrigerated (especially if they contain active dry yeast).

    Please use the recipe as stated above - it is the most up-to-date and will yield the best end product.

    The difference in using the GfG is a matter of measurements - GfG, if used according to the package directions, comprises 20% of the overall flour count in a recipe (flour count is all starch and flours called for, combined) - so if you are replacing 1 cup of wheat flour - I always think in tablespoons as it is easier to do - you would use 3 tablespoons GfG (16 Tablespoons = 1 cup, 20% of 1 cup = roughly 3 tablespoons), plus 1/3 cup (5-1/3 tablespoons) starch, and 1/2 cup flour of choice to yield roughly 1 cup Gluten Free flour. This is the method I used in my first book,"Food For All". I my second book, "Every Body Eats" I have removed GfG from all the recipes and provided it as a variation at the bottom of those that it most agrees with. I did this because GfG is a specialty product, kind of expensive, can be hard to find, and it contains corn. A simpler and just as effective way to use GfG is to allow it to comprise 25% of your flour count, thus making the math much easier - thus the difference in my two recipes.

    Thanks, Amy!
    - Michelle Hill


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