Real Food on a Budget: Gluten-Free Waffles

One of the initial frustrations some people experience when they give up gluten is the seemingly complicated amount of work and ingredients required to make simple favorites, such as bread, muffins, waffles, or pancakes. Thankfully, there are ways to almost effortlessly create gluten-free alternatives with just about a dollar's worth of ingredients.

Time and money are the two things we usually don't have enough of. In order to be a Thrifty Oreganic, one must need to have a decent amount of time in order to save money by not resorting to convenience foods. In this case, however, you can make these delicious waffles without a lot of either!

I want to thank Lindsay over at Passionate Homemaking for initially introducing me to this recipe. The original recipe was developed by Sue Gregg but Lindsay sort of "demystified" it for me.

Making this recipe gluten free was easy enough. Rice and millet worked really well in this recipe. Unfortunately, I don't think my daughter tolerates rice very well these days so I've had to find an alternative. Quinoa was a flop, buckwheat was okay, but better (in my opinion) as a pancake, and oats are so controversial in terms of gluten that I avoided them altogether.

Recently, however, I think I came up with the best recipe ever! I used a blend of sorghum grain (shown below; you can order it through The Thrifty Oreganic Store if you can't find it locally)

and millet and these made the most fluffy, tasty waffles I've ever made (and I'd been tweeking with this recipe for a long time now!)

This recipe couldn't be easier or healthier. It contains simply whole, uncooked grains blended with yogurt, buttermilk, kefir, or some acid medium with a few other household ingredients! No sugar, refined flour, or hydrogenated oils or any additives.

Blender Waffles or Pancakes

The night before you want to eat the waffles, assemble the following ingredients and place them in your blender:

1) 1.5 cups buttermilk, kefir, or coconut milk (if using coconut milk, add 1 TBS apple cidar vinegar. You won't taste it, don' t worry)

2) 2 TBS Certified Organic, Coconut Oil, Expeller Pressed, 1 Gallon
3) 1 tsp vanilla extract
4) 3/4 cup sorghum grain (berries) and 3/4 cup millet (or grains of choice; any whole, uncooked grains will do!)

Blend on high for several minutes until the batter is no longer "grainy". It may take up to 3 minutes depending upon your machine. Look for a "vortex" in the middle of the blender while the batter is swirling. This is important. If you don't see one, just add a little more liquid.

Cover your blender and let the mixture sit overnight, or for 12-24 hours. This allows for the enzyme inhibitors to break down so that the grains are more easily digested.

In the morning, preheat your waffle iron.Add 1 egg to the batter and blend for 1 minute. If it looks like you need to add more liquid to achieve a vortex, do so.

Combine the following ingredients in a small bowl:
1) 2 tsp baking powder
2) 1/2 tsp baking soda
3) 1 tsp sea salt

All at once, add the following mixture to your blender while it is running to ensure quick, efficient assimilation.

Pour batter into waffle iron as per your waffle iron's instructions. Enjoy!

This usually makes 12 waffles for our family, which is more than enough for about 3 breakfasts. These reheat superbly, and because they are filled with whole, unprocessed grains, healthy kefir, and coconut oil, they are rather filling!

Serve with grass-fed butter and real maple syrup for a delicous breakfast. Berries and whipped raw cream are delicious too!

This post is part of Real Food Wednesdays: Real Food on a Budget, hosted by Cheeseslave. For more articles on being Thrifty and Oreganic, please feel free to visit archives or subscribe because that's what this blog is all about!!!!

Related articles:


Anne said...

These look great! Thanks for the idea. I'm just getting into eating this way and LOVING IT. But I feel so incompetent b/c I don't have very many recipes, and I do have many picky family members. :)

cheeseslave said...

Looks amazing! And I love your daughter's plate. :-)

Alyss said...

I LOVE the blender batter pancakes. I like to make a bunch of them and freeze them for later. I really enjoyed the flavor of buckwheat in the pancakes, and actually my favorite were a mix of wheat (im not GF), millet and stone ground polenta/cornmeal. A little more texture, but a lot more flavor.

Kelly the Kitchen Kop said...

Hi Carrie,
This is one of my favorite recipes, too! Great idea to use different grains to make it gluten-free. When I made this our teenager, yes, our TEENAGER, actually said, "Mom, these are the best pancakes you've ever made." I fell over.

Angela's Kitchen said...

Awesome post! I love all the overnight blender recipes of hers, too. The blender corn bread (if you can have corn) is so good!

I haven't used the mix of grains you use, though, but I am going use it for tomorrow's breakfast. Thanks!

Anonymous said...

I don't have a waffle maker, but the recipe looks great. I'm not doing grains right now for weight loss reasons, but oh do I love millet!

Carrie T said...

Simple Natural Nourishing,

It's funny you say that....just a week after posting this recipe I find out we need to go back on Gaps (for my daughter). I'll post about that soon...the good news is a found a great, even easier grain-free waffle and pancake recipe!!!! Coming soon...

lizandbrian said...

i just stumbled across your blog and really enjoy it! not to self-promote, but i noticed you mentioned your daughter not handling rice well. looks like you found a recipe in the sorghum, but i wanted to pass along my recipe for grain free waffles., using almond and coconut flours.
i'll be stopping by to check your blog out often!

Kelly said...

Hi! I was wondering what kind of waffle iron you use. I use a Belgian-style iron; it is hard to find a standard iron. These were a bit dry for me. Any suggestions??

Carrie @ OrganicThrifty said...

Hi Kelly,

I have a regular, deep pocket waffle iron. I guess it might be Belgian? I'm sorry they didn't turn out too well; you might play around with the ratios and add just a bit more liquid (that can be variable by about 1/4 cup, so play around with that). Good luck! Made these on Christmas day and they were really good (used basmati rice and gluten-free oats).