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
- 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.
Preparation time: 20 minute(s) | Cooking time: 15 minute(s)
Number of servings (yield): 4
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.