Gluten free does not mean you have to live on only processed (expensive) foods. In fact, if you are eating gluten free you can still get whole grains into your diet. It’s not only wheat that has bran to help with digestion and colon health but all other forms of whole grains such as oat groats, rice and quinoa seeds such as amaranth and legumes like pintos and navy beans all are rich in fiber (and more). So opting to go gluten free doesn’t mean buying only pre-made mixes and boxed pre-made, processed food items. Here’s a recipe for some GREAT gluten free waffles that you can make in a flash by using only whole grains.
One of the things that started my choice to mill grains at home actually was a gluten sensitivity diagnosis. At that time, the gluten free options were few and far between as well as extremely expensive. When we started milling our own grain at home, we realized not only how much healthier it was but how much more versatile and economical it was as well. We completely stopped buying expensive convenience foods and began making larger batches of our favorite whole grain foods to have conveniently ready at home.
Not only does this recipe (once doubled) lend itself to making more and freezing the left-over waffles for a quick toaster breakfast – it has been adapted to be gluten free and is super easy to make the very first time as well! The tip is about 5 minutes of prep the night before…leaving very little prep time in the morning!
You can choose to either mill these grains all together in your Wondermill or Wondermill Jr. Deluxe or do a combination of some milled gluten-free flour and some whole grains. No matter the combination of grains that are left whole and soaked or milled into flour, you will still be using unprocessed whole grains either way.
Easy, Multi-Grain Gluten Free Blender Waffles
Makes about 8 – 8″ Belgium Waffles
Over Night Ingredients:
- 1/2 C Teff Grains (whole or mill that 1/2 Cup)
- 1/2 C Brown or Sweet Rice (whole or mill that 1/2 Cup)
- 1/2 C Rolled Oats (or mill 1/2 C of oat groats – but don’t mill the rolled oats)
- 1/4 C Whole (or milled) Millet
- 1/4 C Whole (or milled) Quinoa
- 1/4 C Corn Meal (mill popping corn or dry corn or use left-over [wet or dry] grits)
- 2 C Non-fat Buttermilk
- 1/3 C Canola, Coconut or Grapeseed Oil
- 2 TBS Organic Sugar
- 2 Eggs
- 1 TBS Vanilla Extract
- 1/2 tsp Sea Salt
Put all the above ingredients in a blender or VitaMix and take for a short spin before putting in the refrigerator over night.
Add Morning Ingredients:
- 1 tsp Baking Soda
- 2 tsp Baking Powder
The next morning, simply wake up, pour your coffee and enjoy the fact there there is no rush!!
When you’re ready, heat the waffle iron and pull the blender from the fridge. Then, while the mixture is running, add the above two ingredients and run until batter is smooth. You may want to adjust the consistency a bit by either adding more buttermilk or more milled gluten free flour. It should be a little thinner than a pancake batter.
Once your waffle iron is heated, thanks to the handy dandy pouring feature of the blender, just pour on to the iron until about 1/2 full…close the lid and proceed as normal until you’ve produced a fluffy yet crispy.
Keep these warm for a crowd in a 200 degree oven – right on the rack. Serve warm and enjoy. But be prepared. You’ll want to make more!
If you’re cooking these for future quick breakfasts on the go. Put all extra waffles on a wire rack to cool. Not on a solid surface (they sweat and get soggy).
Once the extra waffles are cooled, you can store them in a freezer bag with wax paper between them and take them out like a cheaper, healthier, gluten-free ‘eggo’. They work great in the toaster or toaster oven, un-thawed straight from the freezer!
Donna Miller is a teacher, author, sought-after speaker and trainer. She has been a both guest and host on internet and broadcast radio talk-shows and in television interviews.
She is the hostess of “Your Preparation Station” on Preparedness Radio Network. and Surviving on Shoestrings. She and her husband are the Organizers of WNC Preparedness Group in Asheville, NC. She is an Adjunct Instructor for Frontier Christian University. She teaches local classes & ladies retreats for people to learn hands skills.
Joseph and Donna have been happily married for 28 years and have three adult children, and one daughter in-law.