Gluten-Free Pumpkin Waffles
I know I just posted a waffle recipe, but I couldn't resist showing you my latest version. I had a craving for pumpkin (must be that fall nip in the air) and decided to see if I could make a fat-free pumpkin waffle using gluten-free flours. If I say so myself, these waffles were an unqualified success. As soon as the batter hit the waffle iron, the tantalizing aroma of pumpkin and spices filled the air, luring my husband to the kitchen. He eagerly began eating the first waffles while I continued to cook the rest, grabbing the camera between batches to take the photo you see below. I was still cooking waffles when I thought to ask my husband how they were. "Delicious! I was so busy eating that I forgot to say." "Delicious for gluten-free or just delicious?" "These are gluten-free?" Nuf said.
Gluten-Free Pumpkin Waffles
(printer-friendly version)
1/2 cup rice flour
3/4 cup sorghum flour
2 tablespoons potato starch (or corn starch)
1 tablespoon ground flax seeds
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons cinnamon
1/2 teaspoon freshly-ground nutmeg
1/2 teaspoon ginger
1 large pinch cloves
1/2 teaspoon salt
1 tablespoon agave nectar
3/4 cup solid-pack canned pumpkin
1 1/2 cups soymilk, water, or other non-dairy milk
2 tablespoons orange juice
Mix all ingredients except orange juice and set aside to rest while you heat your waffle iron. Once the waffle iron is hot, add the orange juice to the batter and stir. Spray the iron lightly with canola oil and follow manufacturer's directions to make waffles. (Batter will be very thick; add more orange juice or water if you want a thinner batter.) You may need to spray the iron between waffles to avoid sticking.
Makes 4 servings, about 2 average-sized waffles per serving. Per serving, using soymilk: 259 Calories (kcal); 2g Total Fat; (6% calories from fat); 6g Protein; 56g Carbohydrate; 0mg Cholesterol; 860mg Sodium; 5g Fiber. Weight Watchers 5 Points.
Gluten-Free Pumpkin Waffles
(printer-friendly version)
1/2 cup rice flour
3/4 cup sorghum flour
2 tablespoons potato starch (or corn starch)
1 tablespoon ground flax seeds
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons cinnamon
1/2 teaspoon freshly-ground nutmeg
1/2 teaspoon ginger
1 large pinch cloves
1/2 teaspoon salt
1 tablespoon agave nectar
3/4 cup solid-pack canned pumpkin
1 1/2 cups soymilk, water, or other non-dairy milk
2 tablespoons orange juice
Mix all ingredients except orange juice and set aside to rest while you heat your waffle iron. Once the waffle iron is hot, add the orange juice to the batter and stir. Spray the iron lightly with canola oil and follow manufacturer's directions to make waffles. (Batter will be very thick; add more orange juice or water if you want a thinner batter.) You may need to spray the iron between waffles to avoid sticking.
Makes 4 servings, about 2 average-sized waffles per serving. Per serving, using soymilk: 259 Calories (kcal); 2g Total Fat; (6% calories from fat); 6g Protein; 56g Carbohydrate; 0mg Cholesterol; 860mg Sodium; 5g Fiber. Weight Watchers 5 Points.
Labels: gluten-free
posted by SusanV at 9:12 AM
51 Comments:
This weekend our weather started to cool and I immediately thought of pumpkin :) What a wonderful way to kick off the Fall season!
Susan- these gluten-free waffles sound delicious--- and they are beautiful! The touch of orange juice is inspired.
These look absolutely delicious! Bring on the pumpkins!
These look really yummy! Can I use brown rice flour instead of plain?
~Erin
These look and sound wonderful. Because I want to avoid all oils, I would prefer not to use my waffle iron and have these become a sticky mess. Would the recipe also work as pancakes?
Erin, I don't see why not. I'd add a little more liquid (1 tbsp.) just in case.
Anonymous, I'd add a little more liquid to the batter to use for pancakes.
PS--With a good non-stick waffle iron, you shouldn't have to do more than brush the plates once with oil. Cuisinart makes a good one that apparently doesn't need to be sprayed between batches.
yum yum yum! i love fall :)
Oh yum! I have no issues with eating gluten and yet still these sound amazing. I love how you spiced them up with cinnamon, ginger, nutmeg and cloves... it's like a crispy little portable pumpkin pie!
I do not care how many waffle posts you have! I'm getting my wafflemaker this week and this will be one of the first recipes I make!! I just bought a can of pumpkin
Hello, Would this recipe work as pancakes as well? For those of that don't have waffle irons...
could you possibly adapt this recipe for someone who CAN eat gluten? I'm at college in an apartment and can't get fun things like ground flax. I DO have whole-wheat flour, though... suggestions?
Yay for gluten free! These look fabulous--thank you!
Courtney
Yea for pumpkin! I love all the pumpkin recipes on the blogs these days. Makes me want some! And I love that this is gluten free. I'm starting to think I may have a gluten allergy...but I'm choosing to ignore it right now. It could also be something else...but I get gassy stomach pains like everyday.
Gluten-free + pumpkin = PERFECTION!!!!!
These look amazing Susan! I am always in the mood for pumpkin, and one of my favorite baked goods is your pumpkin spice loaf, so I'll definitely have to try these waffles! The gluten free post brings up a question for me that I was hoping you, or some of the other posters here could answer. Is there any benefit to eating a gluten-free diet to those of us who are not gluten-intolerant?
Yum! I love all things pumpkin and the fact that these are gluten free is a huge bonus!
these look incredible. do you think that almond flour in exchange for the sorghum would work?
Susan, these look and sound fantastic. I will look forward to making them. Happy Fall!
Hooray for gluten-free waffles! I have never eaten pumpkin in waffles before but I might try these!
thank you, thank you, thank you! my youngest can't have dairy or gluten so this is perfect for the whole family as I only cook that way for all of us.
Denise
Yummilicious! I can't wait to try these...probably with mashed sweet potato instead of pumpkin!
Hi Susan, love the blog! now i want some pumpkin baked goods! (i don't have a wafflemaker away from home..)
anyways, i had a question. i'm studying abroad in edinburgh, scotland this semester, and am doing self-catered housing so i get to do all my own cooking! (YAY!!) well, they apparently don't have canola oil here in the UK so i was wondering what was a good substitute i could buy to be used in both baking and cooking...something fairly neutral. i was thinking either sunflower or safflower oil? but i'm just not sure, so i thought i would ask a wonderful cook like yourself! thanks!
--nora
Wow these are gorgeous! I'd bet the house smells fantastic when you're making them too!
Love your blog.
I can see how it's fat free--55g carbs per servings, yowza! All that sugar will wake you up, LOL. Guess a little indulgence every once in awhile can't hurt, though. They sound scrumptious.
Those look delicious. I'm now lamenting my lack of waffle iron.
Hey Susan,
I love pumpkin waffles and these look wonderful!
Any advice for those of us who aren't gluten free? I'd love to try making it for some GF friends on special occasions, but for just me, the trip for special ingredients is harder. Any good subs?
Lexi
I just noticed that pumpkin is popping back up in stores right now. Looks delish!
Teddy
I cannot wait to try these - they sound delicious! Thank you.
Susan:
We just FEASTED on your gluten-free pumpkin waffles and can't rave enough! They are excellent, and the house smells great!! Thank you so much for this and all your special recipes.
Terre
I also have a question about whether these can be used with regular flour? Maybe even a spelt or barley. I don't want to buy sorghum flour just for one recipe (even though it's probably worth it)
Lexi and Shelby--I haven't made these with other flours, so I can't say what proportions to use. You can try starting with an equal amount of whatever flour you are using and add more flour or liquid as necessary. The batter for this is very thick but not stiff. Also, if you're not using gluten-free flour, omit the starch.
If you experiment with this, please let me know what works and what doesn't.
PS--I've heard there's a great pumpkin waffle recipe in Vegan with a Vengeance. Maybe you can find it online.
I can hardly wait to dust off my waffle iron and bake up a batch of these scrumptious looking waffles!
I am going to try substituting a cup of spelt flour for the first three ingredients, increase the amount of flax to 2 T., substitute maple syrup for the agave and almond milk instead of soy.
I'll let you know how it goes :)
Thanks for the inspiration.
Click here for my blog on living well!
These sound delicious, I'll try this weekend! Thanks ~fellow Mississipian
These look amazing. I love the idea of pumpkin waffles. It sound so wonderfully festive!
Thanks for your website in general - as well as this recipe! I am a personal chef, and I often come here to find recipes for my low-fat vegans as well as those who are just looking for me to fix healthier food for them. These waffles will be great for my gluten-free client, who was disappointed with the Trader joes gluten free brand - calling them "tasteless"! I have a feeling these will fit the bill!
Hey,
These look wonderful. I just got a pumpkin from a friend, and as I need to get rid of the body, I was wondering how I would best go about replacing the canned pumpkin with fresh one ? Do I grate it, steam it, sauté it, ... ?
Thanks,
vegi
Hi there,
I admire your quirky and extremely well organized vegan blog. Thanks for the few gluten-free recipes as well, their great.
One question: is it possibly to leave out the pumpkin in the recipe? Will they still work out?
Waffles were one of our go-to weekend foods before I learned I had food allergies and celiac, so I appreciate recipes like this one.
We made these for breakfast this morning. The first batch actually wasn't really thick--we added about 1/4 c. extra flour, and even so, the waffles were a bit like pumpkin-stuffed waffles (gooey in the middle) after being cooked till they were really brown. The second batch, we added a bit more flour (and, of course, the batter had sat while the first batch cooked), and those came out more completely cooked. But we ate them all, and they were all good. We put maple syrup and toasted pecans on top.
I love these! I just made them yesterday (with 1/4 tsp less cinnamon) with spinach omelette's. So good. Of course I had to blog abot it! http://veganguineapig.blogspot.com/2008/10/vegan-mofo-spinach-omelette-pumpkin.html
Hi Susan,
These were very tasty with brown rice flour instead of white rice flour...but they fell apart much more than my standard [gf] recipe...any tips on this matter? I want to make them company-worthy :)
Thanks!
~M
Hi ~M--I didn't have that problem, so I'm not sure what to do. If I were you, I'd check to see what the difference is between this recipe and your standard one. Is there any ingredient in it that you could add to this one? If they're falling apart, maybe something like xanthan gum would help to make them hold together.
Wow.. I just made these and they were awesome!!! I did them in pancake form, and I wasn't able to get plain old baking soda so I added a little extra baking powder. The best pancakes I've ever had! My fiance was raving about them too (he's not so keen about the gluten free thing) :)
Wow, these sound amazing. These will be on my table this weekend!
I made these for mothers day and they were so delicious! I quadrupled the recipe for my fam of 5 +1 and they're was a ton leftover so I got to eat them for breakfast for the rest of the week. Thanks so much for the recipe!
-kate
Thank you so much. I made mine with butternut squash. My son literally cried for more.
how would I adjust this recipe if I wanted to make regular pumpkin pancakes (not gluten free)?
I made these and they are delicious! And I love that the recipe is already gf :)
Hi Susan,
I don't know why it took me so long to try these. I think there may have been no canned pumpkin in the store at the time, and then I never got back to it. I'm glad I finally got around to it.
These are absolutely delicious! I have done a lot of gluten free baking in the last year, but hadn't really found a gf waffle recipe that was low fat enough for me. Thanks for giving me one I don't have to fiddle with unless i want to! This will be my "go to" gf waffle recipe from now on. They were particularly scrumptious with a tiny drizzle of maple syrup, sliced banana, a spoonful of your soy yogurt, and another small drizzle of molasses and then one of orange juice. Yum yum!
Thanks,
moonwatcher
Hi again Susan,
I experimented with this recipe to see if I could substitute 3/4 cup of banana (about 1 1/2 banana)--it worked great. I also added two tablespoons of roasted kasha for some crunch. And used maple syrup, since I was out of agave. All good.
Also, a caution about using leftover pumpkin canned pumpkin--it made the batter too thin and the waffles stuck. They were still good though. If I am in that situation again I might add less soymilk, but didn't think of it until it was too late.
Thanks for a great recipe to play with!
xo
moonwatcher
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