Gingerbread Waffles (Gluten Free)

Wednesday, September 12, 2012

Gingerbread Waffles (Gluten Free)

Posted by Wendy / 3 comments » / Recipes

I have some advice for you. NEVER work on a recipe for your blog when you are hungry. See, I made these waffles in the morning before eating breakfast. By the time I mixed up the batter, set up the waffle maker and organized the props I was STARVING. As a result, I took about 2.2 seconds to spread the batter out in the waffle maker instead of actually taking time to make sure it was spread evenly. They may not look photo worthy but they are definitely worth making.

I first shared these waffles two years ago. At that time, I wasn’t focused on eliminating gluten. This time around I decided to adapt them to be gluten free. I also cut the recipe in half. I think next time around I will make the batter the night before because I clearly am not patient enough to take the extra time to make the waffles look presentable.

The flavor is very mellow. They benefit from just a hint of powdered sugar or syrup. The fruit you see pictured here would work great too. I have to admit as soon as I was done taking pictures the fruit came off and the syrup went on. I love blueberries in my pancakes but I’m not a big fan of having fruit on top of my breakfast food.

For more sensational gluten free recipes, check out Udi’s Gluten Free Community. They offer tons of support to those on a gluten free diet.

Gingerbread Waffles (Gluten Free)

Prep Time: 8 minutes

Cook Time: 10 minutes

Total Time: 18 minutes

Serving Size: 8 waffles

Ingredients

1 ½ cups gluten free flour blend

1/2 teaspoon xanthum gum

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

¼ teaspoon freshly grated nutmeg

¼ teaspoon salt

2 large eggs

1/3 cup packed brown sugar

½ cup canned pumpkin puree

½ cup plus 2 tablespoons milk

¼ cup molasses

¼ cup melted butter, plus some to butter the iron

Syrup, whipped cream or fresh fruits for topping, to pass at table

Directions

Preheat waffle iron.

In a large bowl combine flour, xanthum gum, baking powder, cinnamon, ginger, nutmeg and salt.

In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter.

Stir the wet ingredients into the dry ingredients until just moist. Do not overstir the waffle batter. Brush the iron with a little melted butter and cook 4 waffles, 4 sections each.

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