• Natasha - 5 Star Foodie

    posted on December 20, 2009 at 10:46 pm

    We had waffles this morning using a very similar ingredient combination! ( I used brown rice flour) and it was my first time putting flax into the waffles. I love the idea of serving them with pureed strawberries!

    [Reply]

  • Alta (Tasty Eats At Home)

    posted on December 21, 2009 at 7:48 am

    This sounds SO good. Now I need to get a better waffle iron – I have one I bought at Target for $7 and it works, surprisingly, like a $7 waffle iron. Which means it doesn’t get hot, so no crispy exterior. Kinda like steamed waffles – blah. I would love the quinoa flavor in this – yum. So tell me – does your Vitamix work really, really well? I have an Oster blender and while it’s pretty powerful, I am finding that it doesn’t always get my smoothies super-smooth. Do you notice a difference?

    [Reply]

    Amy Reply:

    @Alta (Tasty Eats At Home), I got my waffle iron the day after Thanksgiving for $10 – usually $50. It does make a huge difference when you have a good one. I love my Vitamix – it’s very powerful and gets everything nice and smooth. It even blended up the seeds in the strawberry sauce I used on these waffles.

    [Reply]

  • Amy

    posted on December 21, 2009 at 7:48 am

    This is a neat coincidence- I made these last night for dinner! Every so often I make a batch and freeze the extras to have on hand. I used GF oats, brown rice, millet and amaranth. Delicious!

    [Reply]

  • Noelle (An Opera Singer in the Kitchen)

    posted on December 21, 2009 at 9:16 am

    This is a great recipe. I am looking forward making this soon!

    [Reply]

  • Fayinagirl

    posted on December 21, 2009 at 12:24 pm

    Amy, those waffles look so yummy!

    [Reply]

  • Lauren

    posted on December 21, 2009 at 5:33 pm

    Oh I knew these would be amazing! I love the red sauce dripping down the side – so gorgeous my dear =D.

    [Reply]

  • Ellen Allard

    posted on December 21, 2009 at 5:39 pm

    Amy – I’m fascinated with the idea of soaking grains. Apparently, it really makes the value of the grains, nutritionally speaking, much more available. This looks great and I will definitely be trying it! Not sure yet of my combo of grains, but heck, they all sound good. When I make waffles, I always make extra and freeze them; then when I need breadcrumbs, I toast and whirl them in the food processor. Or I also use waffles to make sandwiches (ice cream sandwiches are actually the best – just like the kind I used to have on the jersey shore, only now with gluten free waffles!)

    ~Ellen
    http://www.Iamglutenfree.blogspot.com

    [Reply]

    Amy Reply:

    @Ellen Allard, I knew the bit about the nutrition but didn’t mention it because I don’t know enough to speak intelligently on the subject. :) I love your waffle ideas…I’ve been thinking about trying them with ice cream. We usually have a leftover waffle and I have been freezing them for bread crumbs…or for a snack. Great minds, right?

    [Reply]

  • Diane-The WHOLE Gang

    posted on December 21, 2009 at 7:56 pm

    This a very different recipe. It looks really good. I think I’ll give it try. What a great way to get ready for Christmas breakfast. I love the look with the strawberry topping!

    [Reply]

  • Simply Life

    posted on December 21, 2009 at 8:20 pm

    oh these look sooooo good!

    [Reply]

  • Kristi Rimkus

    posted on December 21, 2009 at 9:26 pm

    These look fantastic! We aren’t on a gluten free diet in my home, but I’m going to make this Christmas morning. I was put on a two week gluten free diet to look for food allergies,and I felt to much better. No true food allergies in the end, but I really felt better. I love a lot of your recipes. I’m going to start incorporating them into our week along with our meat free meal nights. Thanks!

    [Reply]

  • Iris

    posted on December 21, 2009 at 9:59 pm

    As you know, I love waffles so I’m sure I’ll be trying this one soon!

    [Reply]

  • Molly Green

    posted on December 22, 2009 at 6:48 am

    I linked to your post on my website today! Thanks for this fabulous recipe!!

    [Reply]

  • barbara

    posted on December 22, 2009 at 9:57 am

    Merry Christmas Amy,
    Could the Belgian waffles be made as pancakes?
    I don’t have a waffle iron. Thank, Barbara
    p.s. they good soooo good!!!

    [Reply]

    Amy Reply:

    @barbara, Yes, you can. Just make them with less milk – 1 cup instead of 1 1/4 cups. Check out the recipe I linked to for more details. :) Happy holidays, Barbara!

    [Reply]

  • Morgan

    posted on December 22, 2009 at 12:54 pm

    My girls love the brown rice/oat combo. They wake up hungry, so I can have these on the table in no time. We usually eat them with a little maple syrup and whole strawberries on the side-will try to make them into syrup next time.

    I also purchased a very cheap waffle iron at first and took it back after the first use :)

    [Reply]

  • christina

    posted on March 15, 2010 at 10:18 pm

    We make similar waffles with coconut milk. I agree they are very good!

    [Reply]

  • Trish

    posted on March 18, 2010 at 1:06 am

    I’m so excited to try this! I’ve been searching for a gluten free blender pancake/waffle recipe for so long! Thank you!

    [Reply]

  • Anne

    posted on July 4, 2010 at 8:54 pm

    Thanks so much for this recipe! I used brown rice and rolled oats, and substituted unsweetened soy milk because that’s what we had. The waffles (and pancakes) turned out beautifully. This has definitely inspired me to incorporate different grains in our diet. We tend to be stuck in a wheat rut.

    [Reply]

  • Catherine

    posted on October 22, 2010 at 2:01 pm

    Has anyone tried these waffles without the egg – since there is already flaxseed in the batter would I really need to put in anything more?

    I have a starch based recipe for egg replacer that includes tapioca flour, potato starch, xanthan gum, baking powder, water and oil – would that be a good replacer if one is necessary.

    Also, just curious are you using your vita mix to blend the ingredients throughout the recipe
    (we have one)?

    I’m dying to make waffles as that was my ‘thing’ to make for family and friends – lots of eggs and buttermilk made them delicious!

    Just one more question – regarding the Vitamix – should the blades feel dull or sharp to the touch? We’ve been using it for several months and we’re just wondering – do the blades need sharpening (and how much is that tool you need to disengage the mechanism at the bottom anyway?)

    Thank you……Cathy

    [Reply]

  • Mary Brockert

    posted on December 10, 2010 at 10:40 am

    Hi! These were great waffles–we were amazed that there was no flour. Some confusion when I printed the recipe, it said brown rice though the recipe I looked at said oats. I had used oats and then added 1 T. of brown rice. Will try it with brown rice next time just to see any difference. So happy to have no sugar, too. Keep up the wonderful recipes! :)

    [Reply]

  • carrie @ gingerlemongirl.com

    posted on December 15, 2010 at 12:47 pm

    I just love waffles Amy! Thank you SO Much for sharing this on my roundup this week! YUM!

    [Reply]

  • Rachel R.

    posted on December 16, 2010 at 2:09 pm

    I wouldn’t try an Osterizer for any of Sue Gregg’s blender batters. I know she says they should work, but mine choked on MILKSHAKES. Vita-Mix works beautifully, though. ;)

    [Reply]

    Amy Reply:

    @Rachel R., I used my Oster to make them…it eventually died but for $24 bucks I couldn’t complain. :)

    [Reply]

  • Christine

    posted on December 27, 2010 at 9:34 pm

    Thank you so much for this recipe! I made them this morning and they were fantastic. We liked them so much better than the wheat waffles I used to make (we are only on our 3rd week GF).

    [Reply]

  • Marissa Wagenberg

    posted on March 19, 2011 at 9:20 pm

    These waffles are amazing!! My kids (and myself) looooove them!! I have to triple the recipe and freeze them to keep up with the demand!! I’m wondering if anyone knows of any other gluten free/dairy free/sugar free soaked grain recipes like this for muffins, pancakes, etc???

    [Reply]

    Amy Reply:

    @Marissa Wagenberg, I’m wondering why you can’t soak any recipe overnight and then finish it in the morning, leaving out the eggs & other things that would go bad?

    Did you see my yeasted buckwheat pancakes? They’re soaked overnight.

    http://newsite.simplysugarandglutenfree.com/yeasted-buckwheat-pancakes/

    Hugs,
    Amy

    [Reply]

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>