Gluten-Free Waffles
Gluten-Free Waffles might be a good recipe to expand your side dish collection. One portion of this dish contains approximately 8g of protein, 16g of fat, and a total of 225 calories. For 81 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 6. It is brought to you by Jans Sushi Bar. Head to the store and pick up almond flour, maple syrup, tapioca flour, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. Plenty of people made this recipe, and 122 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. With a spoonacular score of 17%, this dish is rather bad. Similar recipes include Wholegrain Waffles - Gluten Free & Vegan aka Wowwy Waffles, Healthy Low Carb and Gluten Free Red Velvet Waffles with Cream Cheese Frosting (sugar free & high protein!), and Gluten Free Waffles.
Servings: 6
Ingredients:
1 cup almond flour
1/2 teaspoon baking soda
3 tablespoons coconut milk
1 tablespoon coconut oil or ghee, melted
3 large eggs, separated
1 tablespoon pure maple syrup
1/4 teaspoon kosher or sea salt
1/2 cup tapioca flour
1 teaspoon pure vanilla extract
1 tablespoon water
1 teaspoon white vinegar.jpg)
Equipment:
measuring cup
waffle iron
whisk
bowl
ladle
Cooking instruction summary:
Heat the waffle iron per manufacturer instructions.In a large bowl, beat the egg whites until stiff, but not dry. In a large measuring cup, whisk together the coconut milk, water and vinegar. Set aside.Combine the almond flour, tapioca flour, baking soda, and salt in a large bowl. In a smaller bowl, lightly beat the egg yolks with the coconut oil or ghee, maple syrup, vanilla and coconut milk mixture. Pour the wet ingredients into the dry ingredients in three separate additions, stirring well and scraping the bowl between each addition. Gently fold the egg whites into the batter.Using a ladle or large spoon, spread the batter into the waffle iron, taking care not to overfill. Close and bake the waffle until there is no longer steam escaping and the waffle is crisp and golden brown. Remove the waffle and keep warm. Repeat until all of the batter has been used.Serve with fruit or butter and maple syrup, if desired.Nutrition (per serving): 213 calories, 13.9g total fat, 98.1mg cholesterol, 220.6mg sodium, 179.3mg potassium, 15g carbohydrates, 2.4g fiber, 2.9g sugar, 3.3g protein
Step by step:
1. Heat the waffle iron per manufacturer instructions.In a large bowl, beat the egg whites until stiff, but not dry. In a large measuring cup, whisk together the coconut milk, water and vinegar. Set aside.
2. Combine the almond flour, tapioca flour, baking soda, and salt in a large bowl. In a smaller bowl, lightly beat the egg yolks with the coconut oil or ghee, maple syrup, vanilla and coconut milk mixture.
3. Pour the wet ingredients into the dry ingredients in three separate additions, stirring well and scraping the bowl between each addition. Gently fold the egg whites into the batter.Using a ladle or large spoon, spread the batter into the waffle iron, taking care not to overfill. Close and bake the waffle until there is no longer steam escaping and the waffle is crisp and golden brown.
4. Remove the waffle and keep warm. Repeat until all of the batter has been used.
5. Serve with fruit or butter and maple syrup, if desired.Nutrition (per serving): 213 calories, 13.9g total fat, 98.1mg cholesterol, 220.6mg sodium, 179.3mg potassium, 15g carbohydrates, 2.4g fiber, 2.9g sugar, 3.3g protein
Nutrition Information:
covered percent of daily need
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