Gluten-Free (Yummy!) Waffles

Recently, my husband has gone gluten free. He was officially diagnosed with Celiac disease (an allergy to wheat, rye, and barely, meaning that he cannot eat anything that contains them in any form, including standard flour) about 2 years ago, but was really resistant to switching his diet. However, after years of health problems that are likely caused by this allergy, he decided in early December to go gluten free (GF).

I have been incredibly proud of him over the past month of adjustment. Alan has a love for sweet treats and snack foods, and the fact that he was able to stay away from all of the cookies, etc. that were around over the holidays was impressive. So, in order to be the loving and supportive wife that he deserves, I've been slowly but surely searching out new recipes for some of our favorite baked goods.

Breakfast for dinner tends to be a go-to in our house for busy week nights. Everyone loves a good, hearty breakfast, but who has time to make waffles, eggs, etc. on the average morning? Not me! So, about once a month, we enjoy breakfast for dinner. Last week, I tested out a new waffle recipe that I found over at Passionate Homemaking, which uses brown rice as a substitute for flour. It can also easily be made lactose-free and vegan, and can be made the day before (soaking the grains overnight results in increased absorption of nutrients).

The overall verdict was really positive. We really enjoyed the taste of the waffles, and the recipe was incredibly easy to put together. A "one dish" meal is always a plus for me, and this recipe just calls for throwing things into a blender - super simple!

I do plan on soaking the grains overnight next time. Our waffles had a bit of a crunchy texture because the rice hadn't been soaked, but this was not a negative. Even if you aren't eating GF, you should try this recipe - quick, easy, and nutritious!

Blender Waffles/Pancakes

1 3/4 cups kefir 
2 T olive oil  
1 tsp vanilla extract
1 1/2 cups brown rice (uncooked)  2/3 cup grain = 1 cup flour
1 egg (optional if batter needs thinning)
2 tsp baking powder
1/2 tsp. baking soda
1 tsp salt, to taste


1. Place first 4 ingredients in blender; blend at highest speed for 3 minutes. (The batter should always swirl about a vortex in the blender. If it doesn’t, slowly add more liquid until the hole reappears. This is the secret to light and tender waffles.)

2. Cover blender; let stand at room temperature overnight or 12-24 hours. (Optional if you want to soak for added nutritional absorption.)

3. Preheat waffle iron at highest temperature, or griddle on medium high.

4. If needed, add egg here.

5. Blend in thoroughly, but briefly the last 3 ingredients.

6. Pour batter onto hot waffle iron, sprayed with olive oil. Bake about 3 1/2 to 4 minutes in waffle iron until crispy.