Gluten Free Waffles Made with Coconut Flour (Revisited) – Grain Free, Dairy Free

Serve with freshly made organic whipped cream, butter and/or pure maple syrup.

Serve with freshly made organic whipped cream, butter and/or pure maple syrup.

Check out my previous coconut flour gluten free waffle recipe.

This recipe is in part of Slightly Indulgent Tuesdays over at Simply Sugar and Gluten Free.

This gluten free waffle recipe has me all excited, because I was finally able to make one that is high in protein, very low in digestible carbohydrates  and sugar and dairy free (for all my lactose intolerant friends). What makes this the perfect choice for a morning meal is that the protein and healthy, metabolic boosting fats will keep you satiated until lunch. Having more protein at breakfast, rather than carbohydrates, also helps keep your blood sugar stable throughout the day.

Before making any waffle recipe (whether gluten free or not), you always need to make sure that it is well “seasoned” or greased. I grease mine with coconut oil, and sometimes melted butter. After a couple of times making this recipe you won’t have to grease it as much, don’t ask me why. Also, plug in your waffle iron and let it heat up for about 3 minutes before adding the batter. Another tip: cooking for less time than said in in the recipe will yield a yucky mess. Avoid my previous mistakes or you’ll wind up with ooegy gooey waffle batter that sticks to both sides of the iron. Not fun.

Enjoy this with some low sugar maple syrup, or enjoy with the real thing. Top with a 1/4 of a tablespoon of organic butter and a pinch of cinnamon. Freeze the night before and toast it in the toaster for a crispier waffle. This recipe is really fun, so enjoy every minute of it.

Gluten Free Waffles Made with Coconut Flour

1 whole egg plus 2 egg whites (OR 2 whole eggs), room temperature
1 TBSP. almond milk
(or coconut), room temperature
2 TBSP. pureed pumpkin (optional)
1 tsp. melted coconut oil (or butter)

1 1/2 TBSP. sifted coconut flour (1 TBSP. + 1 1/2 tsp.)
1 TBSP. xylitol or a pinch of stevia
1/4 tsp. aluminum free baking soda

1/16 tsp. himalayan sea salt

Dash of grain free baking powder

Grease your waffle iron accordingly (see notes above), and start your waffle iron. Let it warm up for about three minutes. In the mean time, continue…

Whisk together the eggs, coconut milk and melted oil or butter in a small bowl.

Sift all the dry ingredients in the liquid ingredients and whisk slowly and lightly until smooth.

After the waffle iron is warm, pour your batter into the center of your waffle iron and spread the batter out slightly. No need to spread it all the way. Press the other half of the waffle iron down gently and let cook for 4-5 minutes.

Open the waffle iron and let the waffle cool for about 3 minutes. Carefully move a small spatula underneath the waffle, loosening it. Gently remove the waffle and serve.

Makes one large 8″ Belgium waffle.

Nutrition Analyasis (w/o almond or coconut milk):

14 grams of satiating, complete protein
1o grams of healthy fat (over 2 grams of lauric acid)
3 grams of digestible carbohydrate (4 grams of fiber)
Estimated Glycemic Load is 3

Compare nutrition analysis for a homemade waffle made with wheat flour.

If you like this recipe, you will love my new cookbook with brand new gluten-free and grain-free recipes, The Unconventional Gluten-free Cookbook, which you can download now instantly.

Related Posts Plugin for WordPress, Blogger...
9 Responses to “Gluten Free Waffles Made with Coconut Flour (Revisited) – Grain Free, Dairy Free”
  1. Amy @ Simply Sugar & Gluten-Free 21 June 2011 at 10:15 am #

    This sounds perfect….I love making waffles. I’ve been working on a teff flour version. Do you find that you can use egg whites to cut down on some of the cholesterol when cooking with coconut flour? I also see you have pumpkin puree – does that serve the same purpose as the egg? (I don’t cook with coconut flour much….interested in learning though. So much of what I’ve tried is so dense.)

    Thanks for linking up to SIT!

    Hugs,
    Amy

    • admin 21 June 2011 at 1:24 pm #

      Hey Amy–thanks for stopping by! To be perfectly honest, I don’t worry about dietary cholesterol much anymore, since most studies have been showing that dietary cholesterol (especially regarding from eggs) contributes very little to serum cholesterol levels. I usually use egg whites to cut down on overall calories, more so if I’m eating other things with that baked item. If I were to just eat this waffle and nothing else, however, I would use two whole eggs and enjoy nature’s whole source of nutrition. Calories are by no means everything–however I do semi-follow a CRON type diet, and will use half egg whites to cut down (PLUS–a lot of fat at one meal tends to make me sleepy and lazy for some reason).

      This waffle is actually light and fluffy, and I think it’s partly due to the egg white substitution. Usually when baking with coconut flour, more egg whites than whole eggs makes the end product much less dense, especially when you also accompany the egg liquid with another liquid, like almond or coconut milk. I like crispy waffles, myself, so I like to freeze them and toast them up in the morning. So good!

      Hopefully I’ve covered some basics of what I’ve experienced with coconut flour. I’ll be sure to help you out if I can think of anymore. Thanks for stopping by!

  2. Stephanie 21 June 2011 at 11:39 am #

    Yummm… waffles are one of my favorites. My hint is to tug lightly at the waffle maker before opening it all the way. If it’s not done, it won’t open easily. Don’t open it and you won’t get that gooey crazy mess of undercooked broken waffles stuck to each side of the iron. Also, don’t bother to even try opening it until the steam level reduces dramatically.

    I made a huge batch of pumpkin waffles that fall and froze them. It was great to have a stash in the freezer!

    • admin 21 June 2011 at 1:17 pm #

      Hey Stephanie–thanks for the tips! I’ve had my share of frustration with gluten free waffles: opening it at the wrong time, not cooking long enough, not enough fat in the recipe, etc. Thanks for stopping by!

  3. stacey 2 August 2011 at 6:34 pm #

    Is there any chance this would work with any type of egg substitute? I’m highly allergic to eggs and due to other issues coconut flour is the closest I get to a grain.

    • admin 3 August 2011 at 12:28 pm #

      You can definitely try. I would not try using flaxseed as a substitute – I did this and it was a big mess. Good luck Stacey! :)

  4. Trisha 9 November 2012 at 10:45 am #

    I’m going to give these a shot. I’ve tried a number of low-carb gluten free waffles and none of them have been winners. They end up flat or mushy or with a weird flavor. My kids would be so happy if I found a good waffle recipe, the poor things think I’m torturing them since cutting grains! :)

Trackbacks/Pingbacks

  1. Weekend Wellness Roundup « Lovely Healthy - March 9, 2012

    [...] Coconut flour waffles. [...]

  2. Gluten Free Banana Waffles | The Healthy Advocate - August 13, 2012

    [...] crispy on the outside and fluffy on the inside banana nut waffles. Ever since these waffles, I’ve been determined to create a waffle that isn’t dry, tough or tasteless. These are [...]

Leave a Reply