Homemade Gluten-Free Waffles

Homemade Gluten-Free Waffles

Eating gluten-free? You can now add waffles back onto your list of breakfast favorites. Our gluten-free waffle recipe is extra tasty thanks to the addition of Betsy’s Best Gourmet Nut and Seed Butters.

Waffle Ingredients:

1 T Betsy’s Best Cinnamon Almond Butter

1½ cup gluten-free flour (start with ½ cup, use no more than 2 cups)

1½ tsp baking soda

1 tsp baking powder

1/8 tsp salt

1 egg

2 Tbsp sugar

3 cups buttermilk (or choice of milk with a drop of lemon juice to sour)

1 cup sour cream (or sweet cream/plain yogurt)

¼ cup melted butter (or coconut oil/shortening)

Step By Step Homemade Gluten-Free Waffles Recipe Directions:

Step 1: Combine flour, baking soda, baking powder and salt in large bowl.

Step 2: Set aside. Mix together egg, sugar, buttermilk and sour cream in medium bowl and stir in butter.

Step 3: Pour liquid ingredients into bowl with dry ingredients and blend together.

Step 4” Batter should be light and creamy. If batter is too thick, add additional milk to thin.

Step 5: Let stand for 2-3 minutes. Pour batter into waffle iron and cook according to directions.

Step 6: Garnish with Betsy’s Best.

Step 7: Enjoy your homemade gluten-free waffles!

Remember gluten-free doesn’t have to be flavorless! Your mouth will water in anticipation as you prepare Betsy’s tasty homemade gluten-free waffle recipe.  Not only are these waffles tasty, thanks to Betsy’s Best Cinnamon Almond Butter they will fuel you to an extra productive day.

Did you know Betsy is a registered Dietitian? Read her blogs posts about the health benefits of natural almond butter.

The Food Decoder

How to Read a Food Label

If you can’t pronounce it should you eat it?  How many of you actually read the list of ingredients to see what you are eating?  

Here at Betsy’s Best we keep our ingredients simple and all-natural.  After all, why should what you eat be a mystery?  

Maybe you do know, but more than likely you don’t know what half of the ingredients are unless you are a food scientist.  Do you ever imagine an actual scientist hovering over their Bunsen burner with a test tube, mixing chemicals together to discover interactions that will give foods a longer shelf life, slow rancidity, or preserve food texture and consistency?  You would think with all of the preservatives in foods we would never age!  

Some ingredients are natural and beneficial, where others, even though considered Generally Recognized As Safe (GRAS) by the FDA, are still under speculation for possible long term health effects.  Below I have decoded those suspicious words found on so many food labels to help clarify what you are actually eating.  (Source: FDA)

Preservatives Ascorbic acid, citric acid, sodium benzoate, calcium propionate, sodium erythorbate, sodium nitrite, calcium sorbate, potassium sorbate, BHA, BHT, EDTA, tocopherols (Vitamin E)

Sweeteners Sucrose (sugar), glucose, fructose, sorbitol, mannitol, corn syrup, high fructose corn syrup, saccharin, aspartame, sucralose, acesulfame potassium (acesulfame-K), neotame, stevia

Color Additives FD&C Blue Nos. 1 and 2, FD&C Green No. 3, FD&C Red Nos. 3 and 40, FD&C Yellow No. 5 (tartrazine) and No. 6, Orange B, Citrus Red No. 2, annatto extract, beta-carotene, grape skin extract, cochineal extract or carmine, paprika oleoresin, caramel color, fruit and vegetable juices, saffron (Note: Exempt color additives are not required to be declared by name on labels but may be declared simply as colorings or color added)

Flavor & Spices Natural flavoring, artificial flavor, and spices

Flavor Enhancers Monosodium glutamate (MSG), hydrolyzed soy protein, autolyzed yeast extract, disodium guanylate or inosinate

Fat Replacers Olestra, cellulose gel, carrageenan, polydextrose, modified food starch, microparticulated egg white protein, guar gum, xanthan gum, whey protein concentrate

Nutrients Thiamine hydrochloride, riboflavin (Vitamin B2), niacin, niacinamide, folate or folic acid, beta carotene, potassium iodide, iron or ferrous sulfate, alpha tocopherols, ascorbic acid, Vitamin D, amino acids (L-tryptophan, L-lysine, L-leucine, L-methionine)

Emulsifiers Soy lecithin, mono- and diglycerides, egg yolks, polysorbates, sorbitan monostearate

Stabilizers, thickners, binders, texturizers Gelatin, pectin, guar gum, carrageenan, xanthan gum, whey

Leavening Agents Baking soda, monocalcium phosphate, calcium carbonate

Anti-caking agents Calcium silicate, iron ammonium citrate, silicon dioxide

Humectants Glycerin, sorbitol

Yeast Nutrients Calcium sulfate, ammonium phosphate

Dough Strengtheners & Conditioners Ammonium sulfate, azodicarbonamide, L-cysteine

Firming Agents Calcium chloride, calcium lactate

Enzyme Preparations   Enzymes, lactase, papain, rennet, chymosin

Gases Carbon dioxide, nitrous oxide

Not all food additives are harmful for your health, but some are and knowing how to read a food label is important.  We take special pride in the fact that Betsy’s Best uses the highest quality ingredients and food that supplies the body with nutrients.  Eating healthy can taste good and be good for you!  That is the Betsy’s Best way.

P.S. If you are looking to avoid preservatives in your almond milk give our homemade almond milk recipe a try.