I have been gluten free for 13 years. Gluten free cooking has come so far since those early days. I was diagnosed just before heading off to college and I didn't have a lot of experience cooking in general let a lone invent new recipes. Lets just say I made better hockey pucks than pancakes.
Fast forward to now. There are so many more options available at stores and restaurants. Eating gluten free really is so much easier than ever, so you might be able to imagine how difficult it was for me when my food sensitivities became even more severe and those new quick and convenient options were no longer my options.
After a few years of symptoms and problems and working through a food elimination diet I found that grains, night shades (especially tomatoes and potatoes), dairy, legumes (beans/peas) and sugar were all problematic. You might be thinking, what on earth is left to eat, and so was I. I was so depressed and discouraged and I had two options: continuing having those negative things in my diet and feel awful, or make a change and have the hope of feeling better.
Seems like an easy choice, but I was going back to the old days of not having pre-made, easy go-to food available and I would have to cook everything from scratch. (I don't have time to cook every meal from scratch!!) So I knew if it was going to have staying power I needed to make my food choices quick and easy when life got busy. I do that by cooking in bulk. I made a giant pot of beef stew and bottled it so when I needed a quick and satisfying meal all I had to do was heat it up. Next I needed something for breakfast. (Sometimes I just can't stomach eggs in the morning, and bacon everyday while tempting, it has WAY to much salt and can cause muscle cramping...I should know...)
These waffles turned out amazing and it was so nice to be able to pull them out of the fridge/freezer, toast them up, and have a quick meal ready to go. These use almond flour but with the help of Arrowroot and Tapioca Starch these aren't gritty like other almond flour foods I have tried.
1 C Almond Flour
1 C Arrowroot Flour
1 C Tapioca Starch
1/2 t Xanthan Gum
4 T Honey (I left this out and it still tasted great)
2 1/2 t Baking Powder
1/2 t Cinnamon
1 1/2 Milk (or more if your batter is too thick)
1/2 Oil or Melted Ghee
Mix together the dry, add eggs and stir till incorporate. Slowly add 1/4c of milk at a time and work into batter. Add vanilla and stir till combined. Add additional milk if your batter is too thick. I like mine more runny, almost like pancake batter.
Make sure to spray your waffle iron before scooping in your batter. I love using a medium-large cookie scoop for my batter, so much easier.
Heat till crisp and enjoy!
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