… Laughing … Then saying, “Yes!”
So in January of 2015 my son says to me, “When I move out I’m going to be cooking for myself. I don’t want to buy, store, and measure out multiple gluten-free flours. Can you please try making your good recipes with only one flour?” And he didn’t mean only one type of flour per recipe. He meant only one type of flour universally.
Insert a “deer in the headlights” expression, or that big-eyed, open-mouthed emoji here! You know the one. Right?! Yep, that was me … Dumbfounded.
I’d been perfecting my gluten-free, dairy-free recipes for five years! The perfect balance of this flour to that flour, just the right amount of gum or binder, an expertly determined ratio of dry to liquid ingredients, and now he wants me to just size it all up into one neat, little, single-flour bundle? Ha!
Since you don’t know my son personally, his request might sound insensitive, or presumptuous, or even bold. But I know my guy and he has the biggest heart that a human body can hold … he just didn’t want the “gluten-free, dairy-free, single guy living with roommates” life to be so complicated (or expensive and cumbersome). So he asked.
And, once my uncontrollable laughing had ceased, I said I would try.
So I started with my gluten, dairy, and oat free waffle recipe that I’d made more times than I could count, because I know how it should turn out. After a few attempts, simple alterations, and going gum-free as well (more on the gum-free topic in the near future), I’d created a new single-flour (or shall we call it “single guy”) recipe that is even better than the original, if I do say so myself. And for the past 15 months, this is the only waffle recipe on which I rely.
To get the perfect results, I urge you to take note of my notes. If you’re a “just throw it in the bowl and mix” kind of chef, by all means, have at it. Your waffles will be good. I’m that fussy kind of cook, so when I’ve worked very hard to achieve delicious results, I like to share my pointers with you! They’re as follows … Not just any brown rice flour will produce delicious waffles; I stick with Authentic Foods Superfine Brown Rice Flour (this is not a sponsored endorsement, it just works perfectly). I really, really like using psyllium husk for my single-flour recipes, and all of my recent gluten-free, dairy-free “baking” recipes, but if you only have xanthan or guar gum, use one of these in the same measurement as called for in this recipe below. Baking powders are not all the same. I prefer Clabber Girl. This recipe is low sugar, and I think the sugar adds just the right flavor even though it’s not a sweet waffle. Feel free to omit the sugar if you prefer a sugar-free waffle. Happy waffling!
By the way, my son and these waffles? He’s SO happy!
Perfect Single-Flour Gluten-free, Dairy-free Waffles
- 3 2/3 cups (440g) superfine brown rice flour – I use Authentic Foods Superfine Brown Rice Flour
- 2-3 teaspoons psyllium husk - 2 works fine, I learned I prefer 3 teaspoons (1 TBSP)
- 1 Tablespoon sugar
- 1 teaspoon kosher salt
- 1 3/4 Tablespoons baking powder, well mixed before measured and sifted - I use Clabber Girl
- 4 large eggs
- 3 1/2 cups almond milk (original or unsweetened, it doesn’t matter) – you can also use other dairy-free milk options*
- 6 Tablespoons cooking oil - I prefer grapeseed oil
- Preheat waffle iron to your preferred setting. I like the iron to be very hot to create crispy exteriors and fluffy centers. If the waffle iron is not hot enough, the batter will steam instead of "crisp" your waffles.
- Add flour, psyllium husk, sugar, and salt to a mixing bowl. Sift the baking powder into the dry ingredients. Whisk until well distributed. Add all wet ingredients to dry mixture. Stir with a whisk until completely blended. Let sit for five minutes - do not stir.
- Spray waffle iron with cooking spray, or follow manufacturer’s suggestions for prepping the waffle iron. Pour 1 cupful of waffle mixture (or the amount perfect for your waffle iron) onto the hot, greased waffle iron and let cook until waffle maker beeps a second time or the "ready" light comes on.
- Remove cooked waffle from waffle maker and serve immediately, or cool on a rack for later enjoyment.
- These waffles freeze very well. Simply allow the cooked waffles to cool completely on a rack. Divide sections into single-serving portions, then place in a gallon-size resealable, plastic bag (you can stack the waffles 4 or 5 per bag). Freeze for up to 3 months.
- Re-heated waffles are easy and delicious. These gluten-free, dairy-free waffles are soft and tender when re-heated in the microwave, or crispy on the outside and tender on the inside when re-heated in a toaster. I love the toaster approach. My son loves the micro method. To each his own - both are delicious.
- NOTES and TIPS:
- To get the perfect results, I urge you to take note of my notes. Not just any brown rice flour will produce delicious waffles; I stick with Authentic Foods Superfine Brown Rice Flour (this is not a sponsored endorsement, it just works perfectly). I really, really like using psyllium husk for my one-flour recipes, and all of my recent gluten-free, dairy-free “baking” recipes, but if you only have xanthan or guar gum, use one of these in the same measurement as stated for the psyllium husk in this recipe. Baking powders are not all the same. I prefer Clabber Girl. If you’re a “just throw it in the bowl and mix” kind of chef, by all means, have at it. Your waffles will be good. I’m that fussy kind of cook, so when I’ve worked very hard to achieve delicious results, I like to share my pointers with you! Happy waffling!
- This recipe doubles, triples, and halves perfectly. Mix up a larger-than-needed batch of the dry mixture. Divide into re-sealable, plastic bags and write the measurements of the wet ingredients needed to create the batter on the bag. Store the waffle mix bags in the cabinet for easy mixing on busy mornings. And this way you only do the dry mixing once in a while. Also, you can easily make a completely mixed, large batch of waffle batter and save some in a sturdy container with a re-sealable lid (not a plastic bag - a mason jar or storage container works well). Store in the fridge for up to a week. To use as needed on busy mornings, or as a quick snack, simply shake or stir the batter well to recombine ingredients before use (separation during refrigeration is expected). Freezing the batter is not recommended.
- Set your waffle iron to the highest setting and let it beep a couple times before cooking first waffle. If you have a waffle iron with “ready” lights and no audible tone, then wait for the lights, then wait a little longer. You want to cook the waffles, not steam them (which is what happens if you rush the heating process).
- *Any non-dairy milk will work fine. Understand that thinner-consistency milk substitutes (such as rice milk) will make the batter a bit on the thin side, so you may wish to reduce the milk measurement by a few tablespoonsful to begin with. Dairy-free milk substitutes with a similar consistency to cow milk (such as almond milk, almond & cashew milk, hemp milk, coconut milk in the carton) will produce the consistency perfect for this recipe. Using canned coconut milk and cashew milk in the carton will tend to create a thicker batter, so adjust/increase the amount of milk to your desired consistency. I would recommend altering the milk, not the amount of flour, for best results. I have used all of these non-dairy milk choices and personally prefer the almond milk, but all of them work just fine so use what is on hand in your kitchen. The flavor doesn’t seem to alter, regardless of which milk is used.
Safe food is a journey … Thrive!™
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