I get bored easily when it comes to cooking, but long time readers may have guessed that by now. My mom has been making the same pancake recipe for over 30 years and she has not strayed much from it. That is so not me.
Now, don’t get me wrong, I love her pancakes and have fond childhood memories of eating them every weekend, but making the same recipe every week for years is just not me. I love to play around and experiment. Yes, I do have some favorites that I make often, but I love to change things and try new things often.
Gluten free cooking allows me to do that. Yes, it also gives me plenty of disasters, but with gluten free cooking it is easy to change up the flours. If I find a recipe I like and that works, I can easily add a little more brown rice flour. Or experiment with part sorghum flour instead of all brown rice flour. Sometimes I even add in some of the healthier gluten free flours.
I have found that I actually experiment and play around with my recipes a lot more since going gluten free. And that is part of gluten free cooking that I enjoy.
We eat pancakes or waffles almost every Saturday. It is a tradition my kids love and expect every weekend. And I love being able to experiment with all kinds of different pancake and waffle recipes.
Today’s recipe is one of my new favorite waffle recipes. The sorghum and brown rice flour in these make them a little healthier. And the sorghum gives them a nice flavor that my family loves.
Sorghum Waffles {Gluten Free}
A hearty and delicious gluten free waffle.
Ingredients
- 1 1/2 cups sorghum flour
- 1 cup brown rice flour
- 1/4 cup potato starch
- 1/4 cup tapioca flour
- 1/2 teaspoon xanthan gum
- 3 tablespoons sugar
- 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 5 tablespoons melted butter
- 3 eggs
- 2 1/3 cups buttermilk
Instructions
- In a bowl whisk together sorghum flour, rice flour, potato starch, tapioca starch, xanthan gum, sugar, salt, baking soda, and baking powder.
- In a separate bowl, whisk together butter, eggs, and buttermilk.
- Add dry ingredients to buttermilk mixture until well combined. Batter may still have a few lumps.
- Let the batter sit for 15 minutes.
- Heat waffle iron and spray with oil if needed.
- Bake according to directions on waffle maker.
- Serve and enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 435Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 122mgSodium: 703mgCarbohydrates: 66gFiber: 4gSugar: 12gProtein: 11g
Nutritional values are approximate and aren't always accurate.
Is there any substitute for xanthum gum? My husband has to watch this for his gout.
What do you usually use in place of of xanthan gum? I get asked that question a lot. In some waffles I leave it out, but for these I have always made it with it to get the right texture, so I am not sure it would work without it.
How many waffles does this make? Thinking of making this for dinner one night and not sure if I need to double it for our family. Does one recipe feed your family?
I usually double it and we have some leftover for whoever wants them the next day for breakfast. So, for your family I would probably 1 1/2 it or double it depending on if you want any leftover. I hope you enjoy them.
Thanks!!
What is the best substitute for buttermilk? I am lactose intolerant as well as GF
I am not dairy free, so I am not exactly sure, but I will use this as an ask the readers question soon. Others have asked it as well, so I think it would make a great question and I am sure I have other readers who are curious as well.
I too am curious about this as my sons girlfriend has problems with gluten and is lactose intolerant and I would like to be able to cook for her when they visit.
I think these would work fine with rice milk and lemon juice instead of buttermilk and with a butter substitute. When we did dairy free a few months ago I did that with other waffle and pancake recipes and it worked fine, so I think it should in this recipe.
For each cup of buttermilk required in a recipe, combine 1 cup of nondairy milk of your choice with 1 Tbsp of one of the following: lemon juice, white vinegar, or apple cider vinegar. Stir and let it sit for 5-10 minutes.
I have just bought LF milk and added lemon juice as above post advises.
Anything I could use instead of tapioca and potato starches?
Those are the main starches I use. If you can’t have tapioca and potato starch, I would try whatever starches you usually use. If it is because you don’t have them on hand, you might just try a gf blend in place of the gf flours in the recipe. I hope that helps.