The best gluten-free waffles
(vegan, low histamine)
5. July 2017
I must confess it took me a few tries before I was really satisfied with this recipe. Needless to say there were a few waffles to eat during the last couple of weeks. They were never a disaster, but of course I wanted to have a perfect result.
The biggest challenge was to make them low in histamine and gluten-free. Buckwheat flour actually works the best, but is unfortunately not always well tolerated with a histamine intolerance. All the more happier I am now that it finally worked and I’m looking forward to your feedback when you try the recipe.
The dough is quite thick when you put it in the waffle iron, but just the right consistency to get really nice and consistent waffles. I use tapioca starch in this recipe, but it can be easily replaced by corn or potato starch.
I already published 2 different variations of the carob “chocolate” sauce. You can find the recipe here –> *CLICK*
The strawberries I used as decoration are not very histamine friendly. On good days I can eat few small ones, but in general they should be replaced by other fruit.
Have fun with trying the recipe!
Dairy - free
For 4 waffles
1 cup rice flour (120g)
1/2 cup tapioca starch (50g)
1/4 cup coconut flour (25g)
1 tsp ground flaxseeds or chia seeds
1 1/2 tsp baking powder replacement
Or normal baking powder
2 tsp coconut sugar
Or an alternative sweetener of your choice
1 tsp ground vanilla
Or vanilla extract
1/2 cup coconut milk (120ml) full fat
3/4 cup water (180ml)
2 tsp coconut blossom syrup
Or another syrup of your choice
1 tbsp coconut oil (melted)
1 pinch of salt
For the Carob Sauce
4 medjoul dates
2 tbsp carob powder
6 tbsp water
Place the dry ingredients in a bowl (rice flour, starch, coconut flour, linseed, baking powder, coconut sugar, ground vanilla) and mix well
Add coconut milk, water, coconut blossom syrup and melted coconut oil to a separate bowl and whisk
Add the liquid to the dry ingredients and mix with a spoon. The dough remains relatively thick. Place aside and let it rest for some minutes
Preheat the waffle iron, pour in some coconut oil and add 1/3 cup batter (3 tbsp) per side, close the lid and bake for about 4 minutes. The time varies depending on the waffle iron
In the meantime quarter the dates ,put them together with water and carob powder in a blender and mix thoroughly.
Remove the finished wafers and allow them to cool, so that they get crispy on the outside
Garnish with fruit of your choice and carob sauce