March 8, 2011 by Flora Dawn
Breakfast…it’s the most important meal of the day right? So if you are going to go to the trouble of making something for breakfast, why not make something that tastes great and is good for you?
My kids really enjoy pancakes and waffles, but I also want them to eat something healthy for breakfast. Multi-grain Waffles are a great compromise; they taste wonderful and they are full of healthy grains. This recipe creates thick waffles, slightly crisp and browned on the exterior, yet light and fluffy on the interior. They have a whole-grain taste for the grown-ups, but not so healthy the kids will complain.
One reason these taste so great is the teff flour. If you have never used teff before, it has a wonderful molasses-like flavor, making it a great choice for hearty breakfast fare. It is fairly expensive, but most recipes only require a small amount, so the bag should last you awhile.
This version is based on a recipe from Shauna and Daniel Ahern (aka the Gluten-Free Girl and the Chef). I changed up the flours a little, as we don’t care for tapioca flour and I have also successfully substituted flaxseed meal for the eggs. I think they do taste better with eggs, but if you can’t eat eggs, this is one of the few waffle recipes that still turns out fluffy and flavorful thanks to all the great-tasting grains!
This recipe is supposed to make 8 waffles, but I only get 4 and I think my waffle iron is on the small size. So if you are feeding a crowd, be sure and double the recipe.
If you can get your family to eat these waffles with fresh fruit, all the better!
If you want t make these egg-free, substitute 1 TB flaxseed meal + 3 TB hot tap water for each egg.
- 3/4 cup cornstarch
- 1/2 cup sorghum flour
- 1/2 cup gluten-free oat flour
- 1/3 cup teff flour
- 2 tsp xanthan gum
- 1/2 tsp guar gum
- 1 TB baking powder
- 1 tsp salt
- 3 TB sugar
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 4 TB melted butter
- Sift the dry ingredients into a large bowl. In a small bowl, whisk the milk, egg, vanilla, and butter until combined. Pour the liquid ingredients into the dry ingredients and stir until combined. Let the batter rest for 15 minutes or so before cooking in a hot waffle iron.