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    Home » Nutrition

    Protein Packed Gluten Free Waffles

    By Catherine on March 14, 2016 Last Updated October 14, 2021 12 Comments | No Medical Advice | This Post Contains Affiliate Links

    Protein Packed Gluten Free Waffles | Butter NutritionMy love for Belgian waffles probably has something to do with the crispy edges and deep pockets that make the perfect crevices for catching butter and maple syrup. Unfortunately, most gluten free waffles are loaded with gums, such as xanthan or guar gum that can irritate the gut, ruining your overall waffle experience. Instead, I use a combination of sweet rice flour, coconut flour, and eggs for the base of the recipe, which is easy on the stomach.

    Your traditional gluten free waffle breakfast has one other major problem: there are often tons of carbohydrates and barely any protein to help stabilize your blood sugar! However, this gluten free waffle recipe contains about 16 grams of protein per serving, leaving your breakfast a little more nutritionally well-rounded.

    Gluten Free Waffles

    Prep time: 10 minutes
    Cook time: 15 minutes
    Servings: 3

    Ingredients:

    ½ cup sweet rice flour (like this), do not use regular rice flour
    ¼ cup + 2 tablespoons coconut flour (like this)
    ¼ cup collagen powder (like this or this)
    2 teaspoons baking powder
    ½ teaspoon baking soda
    ½ teaspoon sea salt
    4 organic eggs, lightly beaten
    2 tablespoons homemade simple syrup (maple syrup or honey would work too)
    ⅔ cup + 2 tablespoons milk of choice (I use non-enriched rice milk or homemade coconut milk)
    2 tablespoons salted melted butter, plus more for greasing waffle iron (I recommend having a cold stick of butter on hand for this)
    2 teaspoons vanilla extract

    Process:

    1. Pre-heat your waffle iron.
    2. Combine dry ingredients in a bowl: sweet rice flour, coconut flour, collagen powder, baking soda, baking powder, and salt.
    3. Combine wet ingredients in a bowl: eggs, milk, simple syrup, vanilla, and melted butter.
    4. Mix wet and dry ingredients together.
    5. Rub a cold stick of butter quickly along the hot interior of the Belgian waffle iron just prior to adding the waffle batter.
    6. Cook for about 4-6 minutes per waffle, or as required by your waffle maker.
    7. Top these gluten free waffles with room temperature butter, maple syrup and fruit (if desired).

    How do you like your gluten free waffles? Please share in the comments!

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    Protein Packed Gluten Free Waffles | Butter Nutrition

     

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    About Catherine

    Hi there! I’m Catherine Crow. Seattle-based Functional Nutritional Therapy Practitioner (FNTP), Educator, Diet Investigator, and Coconut Milk Ice Cream Enthusiast. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements. Because when you know better, you can feel better! Read more...

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    Paid Endorsement Disclosure: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

    Reader Interactions

    Comments

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    1. Joannah Cox

      March 14, 2016 at 12:23 pm

      These look delicious! I will be trying these out this weekend with my hubby! Thanks for the great recipe! Would love to continue to see more recipes from you! 😀

      -Joannah

      Reply
    2. Melissa

      March 18, 2016 at 1:51 pm

      Do you happen to have a non-Teflon waffle iron you recommend?! =) I have been on the hunt...looking at cast-iron stovetop kinds...not sure what else there is. Thanks!!

      Reply
    3. Kayla @ Mountain Mamas

      March 25, 2016 at 8:03 am

      These look so good! I think my twins will like them, I am always looking for ways to sneak more protein into their diet because they can be a bit picky. We love to eat waffles at our house with peanut butter, bananas, and a drizzle of local honey.

      Reply
    4. robyn kardos

      April 03, 2016 at 6:34 pm

      Doesn't rice flour raise blood sugar

      Reply
    5. Kristi

      April 09, 2016 at 3:47 pm

      Why use sweet rice flour and NOT regular rice flour? Also have you tried making these in bigger batches and then freezing the cooked waffles to re-heat later?

      Thanks!

      Reply
      • Robyn

        March 25, 2022 at 8:28 am

        That is what I am planing to do!

        Reply
    6. Jessica

      May 23, 2016 at 9:55 am

      These were DELICIOUS. And they smell like heaven. My entire house smells like a yummy bakery. Thank you for sharing the recipe!

      Reply
      • Catherine

        May 23, 2016 at 11:24 am

        Yay! If you liked these, try my gluten free scones with blueberries or chocolate chips too 🙂

        Catherine

        Reply
        • Jessica

          June 07, 2016 at 3:11 pm

          Catherine, these have become a weekly staple for me and I thought I would share my favorite way to re-heat them. SO GOOD. Fry them in a pan with coconut oil, vanilla and pumpkin pie spice until they are nicely toasted on both sides. Literal heaven. This is also a great method with gluten free bread, which ends up tasting like French toast.

          Reply
          • Catherine

            June 07, 2016 at 9:43 pm

            Glad you're enjoying them 🙂 I'll have to try your method!

            Abundantly,
            Catherine

            Reply
    7. Jeanne

      July 14, 2016 at 8:28 am

      This looks so good, thanks for sharing this, now I know how to use my collagen in different ways, I recently got a bottle of hydrolyzed collagen from wecarenaturals, I love the fact that you can put it into your juice, water or smoothie. Its perfect that you come up with this amazing recipe so I can try something new. Thank you so much.

      Reply
    8. monika

      February 08, 2017 at 11:13 am

      any other flour that would work in place of the sweet rice flour?
      I am on a diet for lyme and am not to have rice!

      perhaps protein powder? nut/seed flour? flax/chia meal?

      OH - and the collagen is the one that doesn't gel, right?
      (What would happen if you DID use that one?)

      thanks!!

      Reply

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