Want a breakfast that is decadent, homey, soft and spicy? Then you have come to the right place my friends. These Gluten Free Pumpkin Waffles are all that and more. They are the perfect answer to feeding those guests who need to eat gluten free and everyone who needs to eat a tasty breakfast without the grainy or gummy texture some GF products can be known for.
Since some of my family members eat gluten free and some don’t, it’s a crazy ride trying to please everyone. GF pancake and waffle mixes have not hit the mark for me, but using Annalise Roberts’ book, Gluten Free Baking Classics, as a starting point for my pancakes, waffles and muffins, has done exactly what I needed; It has made GF breakfasts yummy, and most of all, pleasing to my whole clan.
These waffles have hints of brown sugar, get their soft and tender texture from the pumpkin puree and are perked up with cinnamon, nutmeg and cloves. You feel like you are delving into a luxurious breakfast treat instead of a sad GF understudy. I am starting to see the light that GF eating does not have to mean sacrificing flavor or texture if you find the right recipes and have a few standard ingredients at the ready.
Here is a list of basic ingredients I have in my pantry at all times which help to pull together my GF baked and breakfast goodies.
1. Extra Finely Ground Brown Rice Flour (extra finely makes an immensely HUGE difference)
2. Tapioca Flour
3. Potato Starch (not potato flour)
4. Dry Milk powder
5. Xantham Gum (not used in waffles or pancakes though)
Please refer back to my GF tricks for baking to help make your goodies turn out fluffy, soft, tender and smooth. And refer to my Gluten Free tab at the top to get the basic recipe for my gluten free flour blend that I use for my breakfast items and baked goods.
Gluten Free Pumpkin Chocolate Chip Waffles
Makes 8 Belgian Sized Waffles or 4 Large waffles
Recipe has been adapted by from Annalise Roberts’ Gluten Free Baking Classics (GFBC)*
2 c. GFBC* gluten free flour blend (recipe found in GF tab at the top of my blog)
4 T. dry milk powder (buttermilk if you can find it)
2 T. dark brown sugar (light will do the trick too)
3 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 1/2 t. ground cinnamon
1 t. ground nutmeg
1/4 t. ground cloves
1/2 c. pureed pumpkin (not the pie filling)
3/4 c. buttermilk (milk will do with a squeeze of lemon in it)
1 t. natural vanilla extract
3 T. Canola oil
2/3 c. chocolate chips
To make the waffles: Get your stored GFBC* flour blend and shake it up like nobody’s business. This helps to aerate the flour and creates fluffier waffles. Lightly SPOON your flour into your measuring cup and level off with a knife. Dump flour into a large mixing bowl.
Add the milk powder through the cloves and whisk together well to adequately disperse the ingredients. In a separate small bowl, beat together the milk, pumpkin, eggs and Canola oil.
Heat up your Waffle Iron. Add the liquid ingredients to the dry ingredients and beat WELL with a wire whisk. Beating with the wire whisk helps to get out the grittiness that occurs when GF baking. Remember that beating regular batters creates gluten which is why you never do this with wheat flour pancakes or waffles, but no gluten forms with GF waffles, so have at it and get your batter nice and smooth. Stir in chocolate chips.
Fill your waffle iron according to its directions (mine requires about 1/2 c. in each Belgian waffle space) and cook to your liking. Serve with warmed, all natural maple syrup for the best pairing ever. We actually top it with sliced bananas and we loved them that way, but to each her own I say…so have it your way.