Wheatless Waffles

A recipe by Angie Weiss

Wheatless Waffles - Nutrition for the World

The wheatless waffle phenomenon in my household began when my mom and I began to eat waffles for breakfast every
day. After repeatedly eating wheat-based waffles, my mom began to notice that her body ached and she felt more tired than usual. After seeing a naturopath, she learned she had a possible wheat sensitivity. Whether or not her naturopath’s diagnosis was correct, we’ll never be sure. But my dad began experimenting with his standard waffle batch recipe and his Vita Mix food processor. Thus, our family’s wheatless waffles were born. Since the time we’ve eaten them instead of regular waffles, my mom hasn’t had as much back pain. And me, I just like them!

Wheatless Waffle Recipe (aprox. batch of 12 waffles)
4 eggs
3 ½ cups milk/yogurt/water, note: it works well with JUST milk (any kind of cow’s milk works fine), or just yogurt, with some water added to thin it out a little for easier cooking. I usually use 1 part of low fat milk, and 1 part vanilla yogurt.
1 cup vegetable oil

2 cups quinoa, brown rice flour
2 cups masa harina
8 tsp baking powder
2 tb sugar
1 tsp salt

Mix dry ingredients first in large bowl. Add oil. Heat waffle iron (don’t forget to put oil on it!), beat eggs separately, then add to mix. Mix all ingredients together until smooth. Pour onto the center of the oiled waffle iron, bake until ready.

When I make the waffles, I cook a large batch of 12 or 24, so there are plenty available during the school/work week.

There are a lot of ways to customize the recipe to one’s preferences. It can be made with just milk or yogurt with a little water, depending on the desired consistency of the batter. They can also be made with just quinoa (which can be ground up in the food processor, or bought as a flour), or with just the brown rice flour. The quinoa makes for a thicker, heartier waffle, and the brown rice flour gives them a normal consistency. The nutrition information below was input with the data for ½ milk and yogurt, and ½ quinoa and brown rice flour.

Energy, for one medium-sized waffle/serving
831.6657 kcal
Protein 13.0844g
Carbohydrate 53.4721g
Fat, Total 64.4816g
Saturated Fat 9.7681g
Monounsaturated Fat 45.5255g
Polyunsaturated Fat 7.2522g
Trans Fatty Acid 0g
Cholesterol 67.1374mg
Essential fatty acids
Omega-6 Linoleic 6.127g
Omega-3 Linolenic 0.5233g
Dietary Fiber, Total 3.0675g
Sugar, Total 18.6337g
Water 0.1326L
lcohol 0g

Thiamin 0.2352mg
Riboflavin 0.4843 mg
Niacin 2.0524mg
Vitamin B6 0.2831mg
Vitamin B12 0.8866µg
Folate (DFE) 22.1001µg
Vitamin C 0.8166mg
Vitamin D (ug)0.611µg
Vitamin A (RAE)70.3129µg
alpha-tocopherol (Vit E)7.3977mg

Calcium 397.5399mg
Iron 2.986mg
Magnesium 85.767mg
Potassium 501.1029mg
Zinc 2.5294mg
Sodium 502.47mg

Waffle serving suggestion

Serving suggestions:
The wheatless waffles can be enjoyed a number of ways. They work well with the traditional butter and syrup/jam. My favorite way is to put some vanilla yogurt and fresh strawberries/raspberries/blueberries on top.

Serving nutrition data obtained through Diet Analysis Plus

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