Extra Crispy Waffles 2 Versions: Paleo or Gluten Free & Vegan.

by Brittany on August 8, 2013

Post image for Extra Crispy Waffles 2 Versions: Paleo or Gluten Free & Vegan.

Its 5:00 am..and I am bright eyed and bushy tailed. (This is so not the usual for me) I’m in the process of trying to adjust my thyroid medication script and as any hypothyroid person knows..with med changes often often comes wonky symptoms..like not sleeping at night and then being exhausted the next day. Since thats the direction I’m headed- I figured I’d type up this ginormous post right now, since I’ll be too brain dead within a few hours to possibly write this without forgetting an important ingredient or detail!

Waffles are my current obsession.. and I have a strong suspicion they will be yours too, when you see all the recipes I have coming your way in the next few weeks. Waffles make the most insane tasting sandwiches. When having multiple allergies, or trying to follow Paleo.. bread is usually the first thing to go.. Of course there are all kinds of recipes available to make bread- but I know personally that I usually just don’t bother.

But waffles, I can find time for- I mean who can’t find time for them? They take less than 15 minutes start to finish. So when I realized how incredible a waffle could taste as the bun to a burger, as the base of a grilled cheese sandwich (and SO much more) I went waffle crazy.

The 1st key to a perfect waffle sandwich is that the waffle MUST be Crispy. And not just crispy but extra crispy and they should be soft on the inside. Since I knew good waffle recipes can be tricky to come by..I decided to create 3.. I really can’t stand the idea that anyone might miss out.

The second key to a perfect waffle is to use a waffle iron that makes super thin waffles. Sure, a belgium waffle maker will work..but I don’t like them nearly as much.

The first version is a basic Gluten Free/Vegan version using grain based flours. The second is Paleo- and then check out the recipe notes under the Paleo recipe to learn how to make the egg free/ paleo version!

 

Gluten Free/ Vegan Waffles

 

  • 1 Cup Sorghum Flour (or Rice Flour)
  • 1/2 Cup Potato Starch
  • 1 tsp. Potato Flour
  • 2 tsp Baking Powder
  • 2 Tbs Granulated Sugar (any variety)
  • 1/4 tsp Salt
  • 1/2 Cup Oil or melted butter (dairy or non-dairy)
  • 1 1/4 Cup Milk (dairy or nondairy)
  • 1 1/2 tsp Lemon Juice or Vinegar
  1. Pre-heat waffle maker.
  2. Mix all ingredients to create waffle batter
  3. Spray griddle with oil and pour batter onto pre-heated griddle. Times may vary. Recipe will yield between 4- 10 waffles depending on the thickness of each waffle you make.

Recipe notes:

  • Instead of the Sorghum flour- brown rice flour flour (or white rice should) should work. Just don’t use any flours labeled as “superfine” as they tend to soak up far more liquid and will throw off the proportions of this recipe.
  • The potato FLOUR in this recipe is essential (yes, its different than than potato starch) its what makes these waffles extra crispy. If you can’t find any in stores order some online- I often get it from Nuts.com or Bobs Red Mill.. (Note: If you want to learn more about Potato Flour and how to use it- I have a whole chapter in my books about it..)
  • For the sugar- any granulated variety will work such as Palm Sugar, Cane Sugar, Sucanat etc.

**

Paleo Waffles

 

  • 1 packed cup of blanched Almond Flour
  • 1/2 cup Tapioca (starch)
  • 2 Tsp. Baking Powder
  • 2 TBS of granulated Sugar (any variety!)
  • 1/4 Tsp. Salt
  • 1 Large Egg
  • 1/4 cup + 1 TBS of mild flavored oil or melted butter (dairy or nondairy)
  • 1/2 cup of Milk (dairy or nondairy)
  • 1 tsp. Lemon Juice (or Vinegar)
  1. Pre-heat waffle maker.
  2. Mix all ingredients to create waffle batter
  3. Spray griddle with oil and pour batter onto pre-heated griddle. Times may vary. Recipe will yield between 4- 10 waffles depending on the thickness of each waffle you make.

Recipe notes:

  • To make this recipe EGG FREE : Instead use 1 1/4 cup Almond Flour and only use 1/2 cup of milk. Leave out the egg and keep the rest of the recipe the same. Your batter for this version is going to be pretty thick- and your waffles are going to be crispy and soft on the inside- and ever so slightly gummy. I wasn’t able to work around the slight gumminess 100% without the egg..but thought they were still very delicious.
  • Cant have almond flour? Another nut or seed flour should work. (such as Hazlenut Flour, Cashew Flour, etc.) Coconut flour will NOT work. Sunflower seed flour tends to turn green when used with baking powder- theres a strong possibility that could happen in this recipe since I used a fair amount of baking powder.
  • For the sugar- any granulated variety will work such as Palm Sugar, Cane Sugar, Sucanat etc.

Happy Waffle Making!!

-Brittany-

 

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{ 123 comments… read them below or add one }

Peg in Kensington, California August 9, 2013 at 1:06 am

They both sound good. I will have to try them. I am a big fan of Barbara Kafka’s Intolerant Gourmet waffle recipe, although I must admit that I am not a big fan of garbanzo bean flour. The batter on those seems to be better the second day.

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Sara Perkins August 9, 2013 at 1:20 am

Any suggestions on a good waffle iron?

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Stephanie August 9, 2013 at 1:54 am

I cannot express how happy I was to see this pop up in my Facebook feed. My boyfriend use to joke that I was fueled by coffee and waffles, but now being dairy/soy/gluten free, I had to give up waffles. I tried gluten free frozen waffles but just did not like them. THANK YOU for bringing back my fuel!

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Liana August 9, 2013 at 2:37 am

I can’t wait to try these! I have to make the paleo/egg free version due to allergies…..in the note where you explain how to do substitutions to make them egg free, you say to ” Instead use 1 1/4 cup Almond Flour and only use 1/2 cup of milk. ” The original recipe already calls for 1/2 cup of milk….just wondering if this is correct before I warm up my waffle iron and get cooking :)

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Brittany August 9, 2013 at 3:50 am

Good catch. The reason I said that is because in my testing I originally replaced the egg amount ( which would be 3 tablespoons) with milk.. And I didn’t end up liking those results as much. So in my head only using the 1/2 cup was cutting back. But of course you guys weren’t there when I was recipe testing..so how would you know this! Hehe. Sorry for the confusion! ( the 1/2 cup amount is correct)

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Lauren Lucille Vasser August 9, 2013 at 2:47 am

Yummmm! You are amazing. Can’t wait to try these.

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Brittany August 9, 2013 at 12:04 pm

Oh hey gorgeous!! Why thank you :) miss your bubbly face! Xx

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sona August 9, 2013 at 4:19 am

Hi Brittany, this is a great recipe. Cant wait till I can try it. Im doing the Virgin diet and trying to heal leaky gut (I have alopecia) so I cant have this yet because of sugar. How long does it take until you know you can occasionally have sugar again without exacerbating leaky gut? When I’m able to eat foods without bloating?

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Brittany August 9, 2013 at 12:03 pm

These waffles can be made without sugar! I’ve had a few readers just add a little stevia to them instead with great results.

I avoided sugar for about a year! But everyone is different :)

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Cassidy @ Cassidy's Craveable Creations August 9, 2013 at 2:00 pm

These look delicious! I think almond flour makes the best tasting waffles!!! Thanks for your recipe :)

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ticamom August 9, 2013 at 2:44 pm

Could these be frozen after making them?

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Brittany August 9, 2013 at 2:45 pm

Yes! I forgot to mention that- both recipes freeze really really well!

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ticamom August 10, 2013 at 3:22 pm

WOOHOO!

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ticamom August 9, 2013 at 3:52 pm

OMG I just made these and they’re AWESOME! Just like an eggo waffle (in a good way, meaning, no one would ever know it was paleo!) but actually better because I always thought the eggo waffles lacked some crispiness/texture (found them a bit gummy). But I digress, point is, everyone MUST TRY THESE! Thank you so much!

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Beth @ Tasty Yummies August 9, 2013 at 9:28 pm

Oh my gosh woman! You are a machine!! I cannot wait to try these. Now I just need the time to actually make waffles. ;)

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Becky August 10, 2013 at 4:15 am

I want to try theses. But wonder, which version is in the pics. Also which version is used for the sandwiches?

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Brittany August 10, 2013 at 4:21 am

I use them all in sandwiches :) I’ve tested all 3 as sandwich holders since thats why I was developing the recipes in the first place. All three recipes are crispy and sturdy!

The one pictured above is the basic gluten free/ vegan recipe. The Paleo version is a little lighter in color.

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Julie August 10, 2013 at 2:18 pm

Love your recipes – thank you for sharing! I can’t wait to make these, but don’t have tapioca. Do you think arrowroot could be used in its place until I get tapioca? (I know you can substitute in small quantities in some recipes.)

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Karen Otis August 12, 2013 at 3:03 am

My first comment on any recipe ever! Crispy is something I really missed being Gluten free/ Corn free and sometimes Grain free. These waffles are so nice and crispy!! But to answer your question about arrowroot in place of tapioca…. I substituted arrowroot in place of tapioca and my waffles were great.

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Brittany August 12, 2013 at 3:37 am

Great to hear on the arrowroot!! SO glad you enjoyed them :)

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Jenna August 10, 2013 at 4:29 pm

I just made these, and I was super excited about them! However, something went terribly wrong. I made the Paleo version. After being in my waffle iron for about a minute, they were extremely gummy. It looked like raw, uncooked dough. I used granular erythritol in place of sugar. Could that be the problem? I also forgot to thaw my tapioca starch (I keep it in the freezer). Did I ruin the recipe by using it cold? Any advice would be greatly appreciated. I am determined to make these again!

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Brittany August 12, 2013 at 3:39 am

Did you make the paleo egg free recipe? or the basic paleo recipe?

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Jenna August 12, 2013 at 8:45 pm

I made the basic paleo recipe. I hope you can tell me what went wrong, because I wanted these to work so badly! Thanks!

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Brittany August 12, 2013 at 9:51 pm

What brand of almond flour did you use?? That could make a difference.

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Jenna August 14, 2013 at 10:35 am

I use Honeyville almond flour. I also keep this in the freezer, but it was thawed out by the time I made them. Thank you!

Melissa August 11, 2013 at 8:39 pm

I made the paleo with egg: WOW! Just ate a turkey and melted swiss sandwich and it was delicious. I will be making these on weekends and freezing for all my sandwiches. Thank you.

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Brittany August 11, 2013 at 10:49 pm

Its amazing how good a waffle tastes as a sandwich!! Isn’t it?? So glad you liked the recipe :)

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Fran August 12, 2013 at 2:03 am

I don’t often leave comments but when something is exceptionally good I feel I have to. I recently went grain free to heal some health issues and had resigned myself to just not having pancakes or waffles. Everything I’ve tried has been more of a weird eggy soufflé type texture in the shape of a pancake or waffle. I’d rather just skip it. Until today when I tried your paleo version of these waffles! Not only were they really good for a “paleo” version but we liked them better than the waffles I used to make when we were just gluten free! So thank you! I smothered mine with strawberries and whipping cream and munched away while thinking loving and happy thoughts about you! :)

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Brittany August 12, 2013 at 3:37 am

<3 <3 <3

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stephanie August 12, 2013 at 9:50 am

Sugar Free option: Made the Paleo version, but omitted the sugar completely. Turned out great. Crispy on outside. I usually omit sugar or reduce it significantly in pancakes, waffles, etc. Basically because you are going to put syrup on it anyway. However, it didn’t effect the integrity of the waffle or the crispiness (which I was a bit concerned about). I did however, only have a Belgium waffle maker. I can definitely see where you recommend a regular waffle maker. I only got about 4 waffles, that weren’t entirely filled. So, I agree that a regular waffle maker would work so much better. It didn’t stop me from enjoying your creation though. Yummmmmmm! I fried up an egg & made an egg sandwich after I had some with syrup. Oh MY!!!! Thanks for a great recipe.

FYI: for a regularly GF Belgium waffle option, Elizabeth Hasslebeck has a fantastic GF waffle recipe in one of her books that is fantastic in a Belgium waffle maker. They taste so great that my gluten eating family literally begs for them. They are made with rice flour, millet & flax. I haven’t tried Brittany’s GF option (I can’t do sorghum).

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Jenna August 12, 2013 at 9:59 am

I made the basic paleo recipe. Thanks!

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Keira August 13, 2013 at 2:31 am

Are there any other flours you can use for the GF version?
And would Chesnut flour work for the paleo/vegan version?
Thanks so much!! Really looking forward to trying these :)

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Andrea August 13, 2013 at 6:34 pm

Wow! I think I am addicted. I made the Paleo Waffles and absolutely love them!

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Sherri August 14, 2013 at 3:10 am

Made the Paleo version tonight and had them with ham, tomato, and cucumber. Yummerific!! I used coconut milk (more like cream), olive oil for the oil, and arrowroot for the starch and the waffles turned out quite “buttery”. My DH asked me if the waffles were hard to make and could I make more. :)

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Brittany August 14, 2013 at 3:28 am

What a fabulous sounding dinner!!! I’m so glad you enjoyed them!

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Sherri August 14, 2013 at 8:06 pm

Regarding the “gummy” waffles that Jenna referred to, my question is regarding the length of time in the waffle maker, was it enough? I made the Paleo waffles and I had the waffles cook until the steam quit (or had very little left) escaping from the waffle maker. My waffle maker is a Belgian type (non-stick) and that is how I make my waffles: cook until very little steam is escaping.
I did find that opening the waffle iron after cooking I had to wiggle it a bit, but the release came and I was able to help the waffles out with a fork.

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Brittany August 14, 2013 at 9:17 pm

Sherri- that’s a really good suggestion! And that could totally be why they tasted gummy- it takes some time in the waffle iron for them to get nice and crisp!

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Tiffany August 16, 2013 at 8:52 pm

I made the paleo version and they were PERFECT!! All five of my kids were begging for more:) I have tried so many grain free waffle recipes so I was hesitant but I am so glad I made your recipe. This was the first recipe we tried from your site so now I am off to try more. Thank you so much!!

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Brittany August 16, 2013 at 9:32 pm

<3 <3

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Erin August 17, 2013 at 12:48 pm

I just made a double batch of the Paleo version of these and oh my they are delicious! Thank you so much for this recipe! :)

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Brittany August 18, 2013 at 1:28 am

You are SO welcome!!

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Melissa Campbell August 17, 2013 at 6:35 pm

I’ve made the gluten free/vegan recipe above about 6 times and the batter turns out different everytime. Sometimes it starts out thin and gets thicker (like it should) and other times it just stays really runny. I noticed that if I put my melted butter in there and stir then add the milk mixture, that it clumps up and stays runny. Maybe something with the hot butter and cold milk. What do you suggest? What order do you put the wet ingredients in? BTW – when the batter does turn out, these waffles are the bomb!! So amazing!! Thank you!

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Brittany August 18, 2013 at 1:31 am

Perhaps you are measuring your flour out different each time? It’s hard for me to provide guidance as the recipe has been consistent for me..

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Alisha August 20, 2013 at 5:58 pm

Hi, Melissa,
I haven’t made these waffles yet so I am not speaking from experience with this particular recipe, but in other grain-based GF/vegan recipes I’ve made that call for milk and melted butter, if I heat the milk enough so that the butter does not chill when mixed with the milk, sometimes it works a lot better. :)
~Alisha

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Lesley August 20, 2013 at 9:05 pm

Would liquid egg substitute work for the Paleo version instead of just omitting the egg? I’m not vegan, but just have to watch my cholesterol. I can’t wait to try these.

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Brittany August 20, 2013 at 9:11 pm

I would think it should work :)

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Shelley August 21, 2013 at 12:52 pm

Thanks for a great recipe! I made the Paleo Version last night and these are the best paleo waffles I have ever tried…so crispy and the flavor is amazing!!! My husband agrees. :) Thanks!

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Dawn August 21, 2013 at 1:04 pm

I made your waffles last night and used them to make Monte Cristo sandwiches (grilled hame and cheese with raspberry jam on the side for dipping) and they got RAVE reviews around the house. My husband said over and over again how wonderful and crispy they were. My only wish is that they were less greasy. I did have trouble with the butter not mixing in very well, but I was also wondering if I could reduce the amount of butter without affecting the crispiness of the waffles.

Thank you for your ingenuity in GF foods! :)

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Nicole August 21, 2013 at 8:47 pm

I have no words for how delicious these are….Truly, none! Feeding my gluten loving husband these and I know he will be fooled, until he sees me bite into them! LOL

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Brittany August 21, 2013 at 9:49 pm

So great to hear!! :)

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Sophie August 22, 2013 at 11:25 am

Can’t get my head around how great the Paleo Waffles turned out!! I diverged slightly from the original recipe by omitting the granulated sugar and replacing this by a small tsp of honey. Same amazing cripsy result!
I rarely leave comments, but boy did these bad boys deserve some praise, so thank you Brittany!
As someone trying to follow a primal way of eating in The Netherlands, where this is still rather unheard of, it’s recipes like yours that make my life so much easier at times.
The whole family loved the waffles and I’m certain these will become a staple in our house!

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Brittany August 22, 2013 at 12:16 pm

Thank you so much Sophie for this sweet comment!!

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Laura August 22, 2013 at 2:11 pm

Made the grain free and egg free version this morning. Amazing, not gummy at all. I have been missing waffles since I haven’t been able to eat eggs.

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Lesley August 22, 2013 at 2:30 pm

Would I be able to replace the tapioca starch with any of the lower carb flours (except coconut)? I’m pre-diabetic and need to watch the carbs. Do you think quinoa, buckwheat or teft would work?
I really want to make these.

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Simone August 22, 2013 at 2:49 pm

I am OBSESSED with the paleo waffles. They are the best i’ve ever had! i’m having a bunch of my girlfriends over tonight for a waffle bar dinner :) thank you so so much!

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Brittany August 22, 2013 at 6:23 pm

That sounds like SO much fun!!! :)

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Susan P August 22, 2013 at 8:00 pm

Hi,
i’ve made your waffles (paleo version) for the BLT hamburger you suggested and also as waffles. I think i got 4 1/2 out of my Belgian waffle maker (very deep pockets) when I used them as regular waffles. When I used them as the “bun” for the burger, I omitted the sugar completely and they were awesome!

I do have a question though: and maybe I missed someone else asking this – can you substitute chia seed gel for the egg? I have barely started experiementing with chia seed gel so I have no idea how it reacts to anything really, but for people who must be egg free and like the crispy without the gummy (I think you said without the egg it might be a bit gummier), I thought it might be an idea to ask. Thanks!

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Brittany August 22, 2013 at 8:17 pm

I haven’t experimented with chia or flax yet! You’re welcome to try :)

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Simone August 22, 2013 at 11:43 pm

Quick question, has anyone tried adding fruit to the batter before cooking? Do I need to change the recipe or do I just add fruit?
thanks so much!

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Brittany August 23, 2013 at 12:14 pm

I haven’t tried this yet! I think it should work ok for the gluten free/ vegan recipe and the basic Paleo recipe. But I’m not so sure how fruit would hold up in the egg free/Paleo. These are just guesses though so let me know if you experiment at all :)

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Nicole August 23, 2013 at 4:39 pm

Pure waffle genius!!! I just made the Paleo waffles in my Belgium waffle maker since I haven’t been able to get out to buy a cheapo one that makes smaller ones and I must say that this recipe is pure perfection! I can’t use tapioca since it’s not nice to my tummy so I subbed arrowroot and they are still beautiful and amazing. My 3 boys loved them too! Now I’m even more excited to get to make sandwiches out of the smaller ones when my new waffle maker is delivered later today :)

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Brittany August 23, 2013 at 5:38 pm

Yay!!! Get ready for a crazy waffle sandwich obsession!! :) once I figured out this recipe that’s all I ate for 2 weeks. :)

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badams August 23, 2013 at 9:51 pm

I love your site and can’t wait to try this recipe (basic paleo)! Is there a substitute for tapioca starch and arrowroot as I don’t eat either? Would the recipe turn out just as good if I left out tapioca starch and arrowroot?

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Brittany August 23, 2013 at 10:01 pm

Can you have potato starch? That should work.. The recipe needs starch as thats what makes them crispy and oh so wonderful! :)

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badams August 23, 2013 at 10:32 pm

Thanks for your fast reply! :) No, I can’t do any of the starches really. :( But for an indulgence I will most definitely try this recipe…my daughter is really pushing for me to try these (me too)! I appreciate all that you do.

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badams August 23, 2013 at 10:34 pm

Brittany, I guess I must add that I am trying to follow Dr. William Davis’ wheat belly diet thus, the reason for none of the starches and wheat. But again, I am going to try the waffles as they look so yummy! :)

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Jennifer August 23, 2013 at 10:43 pm

I made the gluten free waffles in my waffle stick maker and then turned them into grilled cheese dunkers for tomato soup. Big hit!! Thanks for all your awesome recipes!

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Brittany August 23, 2013 at 11:24 pm

Yum!!!!

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jessica nicole August 24, 2013 at 1:09 pm

I finally got around to making the Paleo version and all I can say is OMG! I’ve been Paleo for almost 2 years and I have tried and failed at so many waffle recipes. I can honestly say that these are the best waffles ever! Thanks for an AMAZING recipe!!

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Tisha August 24, 2013 at 5:37 pm

Oh My Goodiness! These are fantastic! I just made the Paleo version of these waffles for our Saturday morning family breakfast and they were a hit at my house…picky eaters and all! I used a homemade palm sugar maple syrup and drizzled it on top. These are the best waffles I have ever made…gluten waffles can’t touch this! The batter was really thick and I was tempted to add liquid to thin it out, but they cooked up just fine. Crispy on the outside and fluffy on the inside. Thanks for this great recipe. You are the best!

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Jacque Page August 24, 2013 at 6:02 pm

Just tried the Vegan recipe. I added just a touch of agave syrup for the sugar, of course after it was moist batter. The batter was gummy, but after cooking, I ate all three waffles. I meant to only eat one. :) I really like the LED light on my Cuisinart waffle iron which shows green for ready and red to let it cook more. The waffles come out great and no thinking. One minute would not be enough to cook the batter thoroughly, so that might be what happened for Jenna. Also, I think really cold or really warm ingredients can definitely throw off any recipe mix. I’ve done it before with too cold an egg or too warm melted butter. I would try the next recipe now, but I’m too full! Thank you!

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kim August 24, 2013 at 8:06 pm

Two things you need to know. 1) I just made these -Paleo with egg. 2) I love you.

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Sarah August 24, 2013 at 11:09 pm

Hi Brittany

I just made the Paleo version and they were soooooo good!! I served them with bacon and maple syrup. My fiancé has no allergies and raved about them, he wants them again tomorrow! Thank you so much!!

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Thea August 25, 2013 at 4:02 pm

OMG – just made the Paleo, egg-free version….pure heaven!!!! Thank you!

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Lisa August 26, 2013 at 5:38 pm

Hi there, very excited to try the egg-free paleo version for my son who really misses waffles. I’d like to freeze some so please tell me how you package them for the freezer. Thanks!

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Chelsea August 28, 2013 at 12:46 am

Oh. My. Gawd!! I’m seriously in love with you. These are *the* best waffles EVER! Even before going Paleo I could NOT for the life of me find a good crispy waffle recipe, and this is just too perfect! The arrowroot powder worked like a charm, and I did stevia instead of the sugar and also added 2 tsp of vanilla extract. This recipe is gold! Thank you!! My bf is going to be so stoked when he tries these! :)

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Kim August 28, 2013 at 5:56 pm

Hi Brittany..Do you make your waffles with a regular waffle maker or a pizzelle maker?
Thanks

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Brittany August 28, 2013 at 8:03 pm

Kim- I just hunted for a waffle maker than made thin waffles. I went to like 4 stores and compared a bunch of different ones till I found the thinnest.

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Kristi August 30, 2013 at 3:16 am

Was wondering if pulverized/blended instant potatoes would work as a substitution for potato flour? Especially if I were making a savory waffle sandwich. Guess the only way to know is to try.

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Via August 30, 2013 at 9:31 pm

I made the Paelo waffle this morning! Amazing to my taste buds as I’m WF-GF-Paleo ! I was baking
biscuits before the ‘waffle revelation’ !! Hubby gave 2-thumbs up-more please…I made us a second batch right away to have for snacks or for a hasty burger meal! I used ‘arrowroot starch/flour’ + coconut oil melted(low heat,then slightly cooled).I mixed all the dry together;added almond milk,lemon juice,oil..mixed that and at the end added the egg.I also added ceylon cinnamon to dry mix before adding wet mix.Light tasty batter…onto Belgium waffle maker…then lifted the lid to perfect waffles!
Served with blackberry jam and side of eggs..I’m ‘in joy-land today’…thanks just doesn’t say everything
but it’s a start! You gotta know you’re a genius in the kitchen :-) love to you ***

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Brittany August 30, 2013 at 9:38 pm

<3 <3

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diane August 31, 2013 at 2:32 pm

These paleo waffles are ridiculous!! I add vanilla and
my kids love them!
Thanks

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Via September 1, 2013 at 12:36 am

*Could anyone tell me how many calories are in one batch using the Paleo with egg recipe…how do I figure that out ? That way I could figure out how many calories are in 1 waffle? Oh,my these are sooo
good to eat!

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stephanie ewals September 2, 2013 at 3:27 pm

I have been gluten free for almost 3 years and these waffle recipes were fed to my non gf husband who is super picky. He liked them both but preferred the gf/vegan version as it wasn’t as sweet and almondy tasting. I thought they were both pretty good but struggled with the gf/vegan ones sticking to my waffle maker even after brushing coconut oil and eventually tallow on the waffle maker so they were almost frying in oil. I used brown rice flour and it worked well. Thanks for the good recipes!!

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Laura September 2, 2013 at 10:00 pm

These look amazing cant wait to try them! Can they be made then frozen?

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Brittany September 2, 2013 at 11:25 pm

Yes! They freeze really well ( both recipes ;)

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Laura September 3, 2013 at 6:48 pm

Brilliant !! Just ordered all the ingredients and a waffle maker, cant wait to give them a try!

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Barbara September 3, 2013 at 5:10 pm

Somehow, this recipe did not work for me, I used an Oster flip waffle maker and they came out cakey. Also, it sure did not make 4 to 10 waffles. The mix started to thicken too much so I had to quickly add more almond milk, what is the secret to making these better than what I experienced. Please help!! I’ve been Gluten free for two years and sure would love to eat a waffle again. Thanks.

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Barbara September 3, 2013 at 5:33 pm

Brittany, sorry for so many emails but this is my first time in years of making waffles. So now the last one that I just cooked turned out wonderful, i’t probably just a matter of practice for me. I do love the taste of them much better than another recipe that I tried, thanks again.

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Mirandroid September 4, 2013 at 1:26 am

These are sooooo dang good. I made the Paleo version in my standard square (non Belgian) waffle maker. I poured them pretty thick and did one side for 10 mins, then flipped them and cooked for another 5 min. I accidentally left out the lemon juice, which probably would have given them more of a buttermilk taste, but I’m OK without it. Tomorrow there will be sandwiches!

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Stephanie September 4, 2013 at 2:50 pm

Hi Brittany!
I can’t thank you enough for this recipe! My boyfriend is the cook in our house (I’m more the baking type) so it’s rare that he asks me to make something…until now :) He can’t get enough of your paleo waffle recipe, in fact since finding it, I’ve made it about once a week and it has come out great every time! I leave out the sugar and use red palm oil….awesome, awesome, awesome!

Thank you soooo much for all you do and your wonderful recipes! (we are also big fans of the pizza crust) Keep up the good work :)

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Barbara September 5, 2013 at 7:52 pm

Hello, I’m having a tough time finding Tapioca Starch, can Arrowroot powder be used in it’s place>
Thanks
Barb

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Brittany September 5, 2013 at 8:48 pm

Yep! :)

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Sherri Robinson October 5, 2013 at 9:56 pm

I found Tapioca Starch (also known as Tapioca flour) on Amazon. :)

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Charity September 6, 2013 at 10:29 am

I made the first recipe, gluten free. So yummy! But they all stuck to the waffle iron and pulled apart when I lifted the lid. Any thoughts on this? I totally ate them anyway, but am I doing something wrong? Thanks!

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Brittany September 6, 2013 at 12:14 pm

Did you oil your waffle maker really well between each batch?

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Stephanie E September 8, 2013 at 3:04 pm

I don’t know what I am doing wrong. First batch of paleo with egg came out perfect. Both times I’ve made the GF version they stick to my waffle maker no matter how much I grease them up. I have tried two different waffle makers and they stick terribly. I am using coconut oil instead of butter because I can’t have dairy. Last week I used full fat coconut milk and this week homemade almond milk. Both times I used Bob’s Red Mill brown rice flour. Flavor is good they are just a mess though. Help.

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Shelly September 13, 2013 at 12:29 am

Thank you so much! We just switched to the low carb, gluten free diet due to my families health. It was so nice to finally eat something that tasted as good or better than the real thing. We have really struggled with the change, we have seen really good results with the diet, but I swear my kids were starting to plan a revolt LOL.
I was able to make blueberry syrup with fresh berries, and ideal sugar substitute that was delicious with your waffle recipe. Again thank you :)

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Stacy September 18, 2013 at 6:48 pm

I can’t wait to try these. I am currently supposed to be eating GF, soy, diary, grain free. It is so difficult. I am trying to figure out lots of tummy issues! I’m wondering what type of oil you prefer using in the Paleo recipe? I would like to avoid butter. Would coconut oil work? Thanks!

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Sherri Robinson October 5, 2013 at 9:54 pm

I used coconut oil with no problems!

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Andreanne September 20, 2013 at 1:12 pm

Hi Britany!
I’ve been dying to try one of your waffle recipes ever since you started that waffle-kick! Finding a waffle maker that makes thin waffles (and that isn’t worth a fortune) seems like an impossible task in Candada. Fortunately, I have a friend going to Watertown NY to shop this weekend and she kindly offered to check out a few Walmarts on the way for me. I was wondering if you could kindly share the brand/model of the waffle maker you have since it’s very affordable and seems to work perfectly! Your help would be immensely appreciated! Then hopefully my husband can stop harassing me to know when he’ll get to try this waffle burger I’ve been promising him for weeks!! :)

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Belenda September 21, 2013 at 2:23 pm

OMG! I just made the Paleo version for the family. We (adults) are all low carb, so, even the Paleo version is a little carby for us, but, these tasted like the real deal! I only had arrowroot starch, so, subbed that for the tapioca. But, these will be made many times over now. Well, as a treat due to the carbs – but – WOW! finally something that tastes good and has no gluten. HAPPY HAPPY

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Lori September 22, 2013 at 2:19 am

Absolutely incredible! My favorite Paleo waffle. Since I don’t do the baking powder, I subbed out 1/2 tsp baking soda and 1 tsp cream of tartar. Worked like a charm. So, so delicious!! Thanks for this amazing recipe!!

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Marisa September 23, 2013 at 3:47 pm

I seriously have to make a double batch every time because I keep eating them as they come off the griddle! So delicious! Thank you, thank you, thank you.

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Abby September 25, 2013 at 1:25 pm

How would you store these if not freezing immediately? In a ziploc? Are they okay on the counter for a day or two, or do they need to be refrigerated?

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Brittany September 25, 2013 at 1:56 pm

Hmmm. I typically let them cool down and them freeze. They will age better in the freezer vs. left out.
You could put them in Tupperware in the freezer too..

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Abby September 25, 2013 at 3:43 pm

Okay, thanks! Looking forward to trying these!

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Fran September 26, 2013 at 2:20 am

For awhile now your paleo version have been my go to waffle recipe. Tonight I wanted to try a pumpkin spice waffle but most of the recipes I was seeing didn’t look very promising. The thing I love about your recipe is that it makes a light waffle that isn’t gummy or a weird texture. So I tweaked your recipe to make our Pumpkin Spice Waffles and oh my goodness did they turn out excellent! I kept everything the same except I added pumpkin pie spice and instead of your measurements for coconut oil I did 1/4 cup pumpkin puree and 1 TBS coconut oil. I happened to have some pumpkin spice flavored Torani coffee syrup so I whipped some of that into some whipping cream and that’s what we topped our waffles with. Heaven! Thank you again for such a wonderful recipe!

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Brittany September 26, 2013 at 3:10 am

Oh my goodness! I will be trying this :)

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Neelu Patel October 4, 2013 at 4:50 am

Hi Brittany,

Thanks so much for the recipe. I can’t wait to try it. Can I substitute Xylitol for the sugar?

Thanks!

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Brittany October 4, 2013 at 10:45 am

Sure thing! I’ve had people leave the sugar out as well with no issues!

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Sherri Robinson October 5, 2013 at 9:50 pm

I just made this (paleo version)… I added vanilla and used half butter and half coconut oil. They were amazing! I used a mini waffle maker to make them and I couldn’t be more please! Love your ideas! Keep them coming!

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Neelu Patel October 7, 2013 at 4:50 am

Hi again!

I just made the GF version and added egg. They were absolutely delish! Thank you, you are a life saver! I was craving these so bad and couldn’t believe how great they turned out. My hubby loved them too and I’ll be making them for my kiddies this weekend.

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Serenity October 13, 2013 at 11:59 am

Just made egg free paleo version. Changed my life. Also, for those who can’t have baking powder you can use one part baking soda and two parts cream of tartar mix and use immediately. –works like a charm these waffles are heaven sent for me. Thank you!!

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Donna October 20, 2013 at 1:19 pm

Can I substitute arrow root flour for tapioca starch? Would I use the same quantity?
Thank you!

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Brittany October 20, 2013 at 2:07 pm

Yes and yes! :)

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sweet t October 20, 2013 at 4:04 pm

Based on the race reviews i made a double batch of the paleo waffles yesterday for breakfast. My hubby and i looooooved them!! They are perfect and so so filling!! Then for dinner i made a grilled cheese waffle sandwich which was also amazing and then today i made waffle French toast!! So good!! I think i will be making and freezing these just so i dont go into waffle overload every weekend he he he

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Artemis October 23, 2013 at 12:54 pm

I loved your Paleo waffles they came out crispy and delicious. My kids love them. Thanks

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Nicole Beers October 23, 2013 at 6:48 pm

I made the paleo version today and they were delicious!! I’ve tried other recipes but these are far closer to the real deal! I didn’t have any tapioca, so I used corn starch. Also I added an extra egg and fluffed the whites first before mixing, I added cinnamon too! Excellent recipe, thanks for sharing!

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Jennifer October 28, 2013 at 2:11 pm

I LOVE LOVE LOVE the Paleo version. I actually make them into pancakes because i don’t have a waffle make. I just decrease the oil.

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Brittany August 14, 2013 at 3:12 pm

Hmmmm. I’m stumped! I’ve had literally over 40 people make the recipe and rave about it ( no one else has issues with gumminess). So I’m at a loss :/ I wish I had a better answer!

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Barbara September 3, 2013 at 5:16 pm

Could it be that others are using a smaller waffle iron and not the one I am using? Is the batter supposed to be thick, please let me know so that I can try this recipe again. In your picture, you show a square type flat waffle so I’m wondering if my iron is too big to make these.

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Fran September 26, 2013 at 2:24 am

My first waffle iron died and I had to get a new one so I’ve made this recipe on two different irons. My first could cook them very crispy and fairly quickly with no gumminess inside at all. My new waffle iron has some adjustability so I had to play with how long I cook these. If I don’t cook them long enough they will come out gummy because they’re under done. When I let them go until all the steam has stopped and then wait about a minute more then they end up perfect. Both my irons were Belgian waffle style with the big, thick waffles.

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