Gluten Free Sorghum Waffles

5/15/2014

I'm super excited to introduce to you a new gluten free waffle recipe to you! Don't get me wrong, we certainly love our old favorite waffles for sure but this recipe offers some unique qualities. These waffles are super light and fluffy and hold together very well! They are even bendable for a great sandwich bread.

Sorghum is one of the cheaper gluten free flours but it is also packed with great nutrients. It's slow to digest meaning it's low on the glycemic scale making it great for diabetics. It's high in protein and antioxidants but has a pleasantly mild taste that reminds me a little of wheat flour.

I think you'll love them! ;) Enjoy.

PS- If you live near a Cash & Carry they sometimes offer LARGE 25 lb bags of Sorghum Flour for around $20 bucks! It's a super good deal and a great way to save money being gluten free!

Gluten Free Sorghum Waffles

(Gluten Free, Can be Dairy Free, Rice Free)
Adapted by jalene from a recipe by Amy Perry

Ingredients:

1 & 3/4 cup milk (we used almond milk to make it dairy free)
1/4 cup olive oil
2 large eggs
2 Tbsp sugar (we used evaporated cane juice sugar)*
2/3 cup sorghum flour
1/3 cup cornstarch
1 Tbsp + 1 tsp baking powder
1 tsp sea salt
1 & 3/4 tsp xanthan gum

Directions:

Preheat your waffle iron. Grease if necessary.
Place all of the ingredients in a high speed blender in the order listed above (I used a blendtec). Blend on the lowest speed for 10 seconds. Scape the sides if needed.
Pour into your preheated waffle iron and cook until golden brown.

These can be cooled and then frozen in ziploc bags for later use. Simply pop them into the toaster to reheat.
*NOTE: To use this as sandwich bread, simply decrease the sugar to 1 Tbsp instead.

8 Comments

Jane link

9/29/2015 07:55:04 am

can I replace the Xanthan gum with chia seeds or flax meal?

Jalene link

9/29/2015 01:57:21 pm

I would try guar gum for the xanthan. Flax seed may make the batter stick to your waffle iron. I haven't tried chia for xanthan before. Only as an egg replacement so I'm unsure on that. Good luck!

10/1/2015 07:12:00 am

I tried the recipe as you wrote it but instead of the xanthan gum I used a combination of ground Chia seeds and flax meal. To be exact I used 1 teaspoon ground Chia +2 teaspoons boiling water and then 3/4 teaspoon flax meal +1 1/2 teaspoon boiling water. I let those set separately while I assembled the other ingredients and then added and mixed. The waffle stayed together well and they taste wonderful. Thank you for the great recipe! And your quick response with help.

Toni

8/18/2017 02:56:35 pm

Can I use guar gum instead of corn starch....we can not have it

8/23/2017 08:31:11 pm

Hi Toni! I would use potato starch in place of the corn starch in this recipe 1:1. So instead of using 1/3 cup cornstarch use 1/3 potato starch. (Ps-When i make this recipe lately I've been using 3/4 cup of sorghum and 1/4 cup cornstarch. Just increasing the healthier flour and decreasing the unhealthy one.) So you could do 3/4 cup sorghum and 1/4 potato starch. Hope that helps! ;)

8/27/2017 09:36:04 pm

Thanks for responding! Maybe because of the changes...they would not crisp up at all. No biggie...try try and try again :)
Love your recipes tho
Thanks!

Donna

5/2/2018 08:57:49 am

I used the amounts called for exactly and they were so watery. Tried cooking one and it didn't work so I added another 2 cups of sorghum and they were perfect. Is this my mistake or the recipe's? No one else has mentioned this problem. By the way, they were delicious!

5/2/2018 09:10:18 am

No, I've hadn't had anyone with that issue yet. By chance did you forget the xanthan gum - that helps thicken the recipe quite a bit which would explain the watery explanation. Glad you got them to work despite your troubles!