Gluten-Free Chocolate Waffles

These waffles are AMAZING! The original recipe came from the uber-cool and talented Jen at the Betty Crocker Ass blog. Not only can she cook, but she is an amazing sewer and quilter too. You should really check out her blog!

I slightly tweaked Jen’s recipe, as I have a tendency to do, and I think it’s my new favorite breakfast food. I know that one shouldn’t eat waffles everyday, but come on, these babies are chocolate! I made them for my husband’s birthday breakfast last week, and then froze the leftovers in a zip top bag. I’ve been taking one out everyday, toasting it up and slathering it with homemade raspberry jam. Incredible!

If you’re wondering why I’m cooking gluten-free (besides the fact that these are delish!), I’ll tell ya. I just can’t eat gluten right now, which is killing me because I love the stuff. Seitan sausages, my homemade mock meats, whole wheat bread… I love it all! This isn’t to say that I won’t continue to share gluten-full recipes, because hey, that’s what I do. Just expect lots of delicious gluten-free recipes too. Plus, I just finished recipes for what’s going to be an amazing pizza book, with some of the best gluten-full pizza dough recipes ever (seriously, these pizza recipes are good!). And, I did personally taste-test each of the pizzas while developing the recipes, so I can attest to their deliciousness. But, I also developed a gluten-free pizza dough too, as well as my next generation of faux sausage, which also happens to be gluten-free! So almost every pizza recipe in the book can be made gluten-free too. Woo hoo!

Now that I’ve rambled on and on, here’s the waffle recipe for you to enjoy. And, I might add, just in time for Mother’s Day (wink, wink).

Happy Mom’s Day!

Jen’s Gluten-Free Chocolate Waffles
These waffles are amazing, and also freeze well to. This recipe makes enough for 2 people

7 oz All-purpose gluten-free flour mix*
1 oz really good unsweetened cocoa powder, sifted
3 oz granulated sugar (I used organic)
2 tablespoons golden flax seed meal
1 tablespoon baking powder
1/4 teaspoon of Xanthan gum
Pinch salt
1 cup almond or soy milk, plus more as needed
1 tablespoon canola oil
1 teaspoon of vanilla extract
1/2 teaspoon of almond extract, optional
Splash of coffee, optional

1. In a medium bowl, whisk together the flour, cocoa powder, sugar, flax meal, baking powder, xanthan gum and salt.
2. Add the almond milk, canola oil, vanilla, almond extract and a splash of coffee, if using, to the flour mix. Whisk just until mixed, adding more milk as necessary. The batter should be the consistency of pancake batter. Not too thick, but not too thin.
3. Scoop batter into a well-greased, preheated waffle iron and cook according to manufacturer’s directions.

* I used the flour mix recipe from Cybele Pascal. Jen used this flour mix recipe, and this one would also work Authentic Foods GF Classical Blend