I bought a waffle iron. It was kind of a big deal, mainly because I had formerly put it in the “kitchen appliances I don’t need” category. What changed my mind? Freaking Pinterest. Having a catering company that is basically a one woman show with the exception of servers and bartenders means that I spend a lot of time on the computer writing menus, doing paperwork, engaging in social media to promote my business and of course wasting time on sites like Pinterest. So I saw a picture of a paleo waffle and Had. To. Have. It.
Then I made the recipe that was the reason for the waffle iron purchase. The result? a big fat meh. Which is fine, because I have this here blog, and love creating recipes and sharing them with you. I hope you enjoy them!
These waffles are divine with nectarines and plums, especially when they’re fresh from the farmers market.
Nothing wrong with going classic; good butter and real maple syrup.
Grain-Free Waffles
makes 4 large waffles
1 cup almond flour
1/2 cup arrowroot
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cream or coconut milk
4 eggs, separated
3 T butter or coconut oil, melted, plus more for brushing the waffle iron
2 T honey
1 1/2 teaspoon vanilla extract
- With a hand held or stand mixer, beat the egg whites until soft peaks form.
- In a large bowl, combine the dry ingredients (almond flour through salt) and stir with a whisk.
- Combine the wet ingredients (cream through vanilla, including egg yolks) in a medium bowl and then combine with the dry ingredients.
- Gently fold in the egg whites.
- Heat your waffle iron to medium high and brush with butter or coconut oil.
- Ladle 1/4 of the waffle mixture into the waffle iron and close, cooking for about 3-4 minutes. This will depend a lot on your specific waffle iron I’m guessing, so check your waffle after a minute or 2.
These waffles come out nice and fluffy and light (for almond flour waffles anyway) but not exactly crispy. I found they were improved by popping them into the toaster for a bit to give them some crisp. They are a perfect item to make ahead and refrigerate or freeze, and toast for a quick breakfast.
- Serve with grassfed butter, real maple syrup, fresh fruit, almond butter… The possibilities are just about endless. Personally, these with some good ice cream and berries would be my ideal dessert. If you’re looking for a real treat, and/or are trying to impress someone, go with Bacon Jam.
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girlmeetspaleo says
Now your recipe will have me digging out my waffle iron! These look delish!!
smguti says
They look amazinggggggg. You rock!!
-Susie
arfoodie says
I’ve been missing waffles (the Udis GF are good, but not the same as my homemade), so this looks amazing! Never thought of using almond flour.
Lovefood says
Can you make these as a pancake – no waffle maker at my house!
zenbellyblog says
Yes! I actually adapted THIS very recipe from my grain-free pancake recipe, found here: http://zenbellyblog.com/2012/02/29/fluffy-almond-flour-pancakes/
Tara Wagner says
Thank you for this one! All my grain-free waffles were turning out really dense. These ones were PERFECT! <3
Stacy Joyce Kennedy says
Just made these and added a bit of cinnamon… PERFECTION!!!
Renee says
This question is coming from someone who is just starting to look at gluten-free recipes… would it work to use ground almonds? I haven’t shopped for “almond flour” and I’m wondering how much finer it is in texture.
zenbellyblog says
Almond flour is finely ground. I’m not sure you could get that texture by grinding almonds, unless perhaps you have a grain mill… A food processor would likely turn them to butter before it got fine enough.
Bekki says
Here’s an obnoxious question for you… do you think these would work with an alternative milk? I can’t have dairy, AND I’m allergic to coconut. Well… intolerant. Not anaphylactic or anything, and coconut oil works fine for me. If they need the fat from cream or coconut milk, I could add extra coconut oil, since almond milk is pretty low in fat. Whatcha think?
I’ve had a waffle iron, sitting unopened in it’s box, since shortly after I went gluten-free and replaced most of my kitchen stuff. Waffles seem intimidating to me. But, I haven’t had one in over 5 years. That’s too long.
zenbellyblog says
I think they’d work fine with almond milk! This recipe is actually pretty forgiving in my experience with substitutions. If you try it let me know, I’d love to know how they turned out.
jillbartosh says
Looks like a great recipe and I’m excited to try it, but I didn’t know what arrowroot was or where it was used in the recipe??
zenbellyblog says
arrowroot is a starch, similar to tapioca, and is used in the recipe with the other dry ingredients. (in the second step; combine dry ingredients, almond flour through salt)
Ruby says
i’m going to try these– with your suggestion of toasting them to get the crispy exterior. i have one grain-free waffle recipe that tastes ok, but so dense that i would not serve them to anyone who eats ‘normal’ food. any idea about how the chemistry of baking waffles makes producing crispy grain-free ones so challenging?
p.s. found your site when looking for grain-free biscuits and made your recipe this past weekend. they are excellent! thank you.
zenbellyblog says
Hi Ruby! Glad you liked the biscuits! In regards to grain-free baked goods and crispiness, I’m guessing that it has a lot to do with the fat vs starch ratio. Starch is what tends to get things crispy, while fat makes baked goods soft. Grain-free baked goods are high fat, so often very soft. I try to balance that with arrowroot or tapioca in my recipes to get the right balance of crisp and soft. Whipping the egg whites in this recipe definitely helps get them light and fluffy, so hopefully your friends who eat “normal” food will love them, too!
Ruby says
That ratio info makes sense. And I quickly learned that beaten egg whites do make the world of difference. Thank you again for sharing your recipes!
Ruby says
Really really good. We’ve got vegetarian friends coming over for dinner in a few weeks and I think I’m going to include these as part of a breakfast for dinner menu. Thank you!
Maggie says
We have a winner! I have no idea how many grain free waffle recipes I have tried looking for that perfect one. I can stop looking! These waffles are the closest recipe to “real” waffles that I have had. That is saying a lot too. When I used to make waffles they were full of butter! They were the GOOD ones:) Thank you so much for being so amazing! Every single recipe I try on your blog is truly AMAZING! You rock!
Malia M says
So glad you posted this, I am in the same boat. A billion waffle recipes that turn to BRICKS. CAN NOT WAIT. ZenBelly, I am brand new to the site, a friend of yours turned me on to it, and I am so thankful for it!
Anne Rogers says
Simone, I am thinking about buying a waffle iron – can you recommend one? electric or on the stove top?
zenbellyblog says
I just have a basic inexpensive one, and it works just fine. The only thing I don’t like about it is that the plates don’t remove for cleaning… I’m not sure if any have that feature, but it would be desirable, for sure!
http://www.amazon.com/Oster-CKSTWF1502-ECO-DuraCeramic-Belgian-Waffle/dp/B00ITPJ0HM/ref=sr_1_21?s=home-garden&ie=UTF8&qid=1404073082&sr=1-21&keywords=waffle+iron
Noel says
I’m making these now and they are seriously amazing. I can’t even remember the last time I had waffles! Thanks so much for this delicious recipe! Can’t wait to try a pumpkin version next time for fall!
Terri HarpLady says
I have a vintage cast iron griswald waffle iron with a high stand (so you can flip the waffle without lifting it) , just like the one my gramma had. It weighs a ton, but makes beautiful waffles, but I haven’t made any in ages. Now it is time! My only question is any chance you could suggest alternatives to almond flour? I don’t digest it very well. Do you think cassava might work?
As always, I’m always grateful for all of your offerings, thanks so much!
zenbelly says
Hi Terri! Thanks so much! I’m jealous of your waffle iron; it’s so hard to find ones that aren’t coasted in teflon. As far as flours go, none of them really sub 1:1 for each other since they’re all so different. I can’t really say for sure without testing different ratios! If you do before I do, please let me know how it goes!