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My cousin Linda got me experimenting with waffles that did not require eggs or wheat flour. I usually make a bunch of waffles at a time (e.g., double the recipe) and then freeze them in individual plastic bags. It’s a fast way to get variety at almost any meal.
You do have to think ahead to soak the beans for at least 8 hours....
I use either Bob’s Red Mill Gluten Free Biscuit Mix or Arrowhead Mills Organic Gluten Free Organic Pancake & Baking Mix.
Ingredients:
• 1 cup dried mixed beans soaked in water over night and drained (try for at least four different types of beans and be generous in your measuring)
• 4 cups water (or substitute rice milk, soy milk, or almond milk, if desired)
• 1½ cups Gluten-free Biscuit Mix
• 1 tbsp olive oil
• ¼ tsp sea salt
• ½ cup mixed seeds and nuts, if desired
Combine all ingredients in blender. Blend well until the consistency of pancake batter. (Add more liquid as needed.)
Bake in pre-heated waffle iron for 12-15 minutes until golden brown. Avoid undercooking!
• Serve for breakfast with nut butter and syrup or jam
• Serve for lunch with creamed veggies
• Serve for supper with hot cinnamon applesauce
Waffles freeze well. To serve, unthaw waffles for approx. 5 minutes, then toast lightly.
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Gluten-free Recipes 
