Rachel Ray's Pumpkin Spice Waffles - Made Gluten Free & Dairy Free!

    In our family waffles are a big deal. Maybe it's because they're so labor intensive, I usually make them for special occasions. Whenever they show up on the breakfast table everyone's excited. 

  When I was searching about a month ago for a gingerbread recipe, I came across a link for  gingerbread waffles.  Yesterday I wanted to make them,  and I went with this 5 star recipe from foodnetwork. 

   The molasses and the amount of spices in this recipe makes an incredible combination. As you can see below, I made these in my Belgium waffle maker, and this recipe made about 8 of them--I used about 1 cup of batter for each one.   

   Everyone was totally impressed that I had made them gluten free, and they still tasted  good. I even cut the fat and sugar and used coconut milk to make them dairy free! I served them with some homemade applesauce and plain yogurt.  Get ready for some rave reviews when you make these waffles! 

Rachel Ray's Gingerbread Waffles  - Made Gluten Free

Makes 4-4 section waffles or 16 pieces  to serve 6-8 people

1.  Prepare dry ingredients - In a large bowl put:
(1)  3 cups of gluten free flour mix - I used  1 cup white rice flour, 1 cup sorghum flour, 1 cup tapioca flour
(2)  4 tsp. baking powder and 1/2 tsp. salt
(3)  Spices:  2 tsp. cinnamon, 2 tsp. ginger, and 1/2 tsp. nutmeg 

2.  Prepare liquid ingredients -  In a medium sized bowl put:
(1)  Beat 4 eggs and 2/3 cup brown sugar until fluffy. (I always reduce a bit of the sugar because this also has 1/2 cup of molasses, and you're probably going to top it with some syrup!)
(2)  Then add:  1 cup of canned pumpkin
 1 1/4 cups of coconut milk, 1/2 cup of black strap molasses, and 1/2 cup of oil or use  1/4 cup of olive oil and 1/4 cup applesauce.   (The recipe calls 
for 1/4 cup of melted butter, but using applesauce  is a great substitution that works in the same way or you can just use 1/2 cup of oil.  You can also substitute 3/4 cup of flax seed meal for 1/4 cup of the oil, too.)
(3)  And beat a minute or two until combined.

3.  Combine ingredients:  Stir the liquid ingredients into the dry until just moist.  Do not stir the waffle batter too much.  This batter is relatively thick.

4.  Prepare waffle iron:  Brush the waffle iron with oil or butter.  Follow your own waffle iron directions for cooking. I like to brush a bit of oil between waffles too.

 Other breakfast recipes on this blog:

Pancakes
Fantastic Gluten Free Blueberry Pancakes  (From my daughter-in-law's family cookbook)
Gluten Free Banana Split Pancakes  (Another recipe from my daughter-in-law's family!)
Outstanding Gluten Free Oatmeal Pancakes  (From my Heritage School Cookbook, where I worked 3 1/2 years)
Family Favorite Gluten Free Buttermilk Pancakes (From my daughter's home ec teacher)
Yummy Gluten Free Pumpkin Pancakes (From About Gluten Free Cooking)
Crunchy & Delicious Potato Latkes  (From a flier in my sweet potato bag)
Tasty Gluten Free Swedish Pancakes    (From my Syre School Cookbook)
Protein Packed Gluten Free Ricotta Cheese Pancakes  (From my daughter-in-law's family)


Waffles, Crepes,  Fritters & Dutch Babies 
Rachel Ray's Pumpkin Spice Waffles Made Gluten Free & Dairy Free   (This is one I adapted)
Easy to Make Gluten Free Waffles  (From my Syre School Cookbook)
Incredible Gluten Free Crepes  (Mix of 2 recipes)
Old Fashioned Gluten Free Banana Fritters   (My grandmother's recipe!)
Amazing Gluten Free Apple Cinnamon Dutch Baby  (From an Internet search)

Egg Dishes
Sweet Potato Hash With Poached Eggs  (From my daughter's Internet search)
Hash Brown Egg Casserole  (From my friend Lisa)
Mexican Migas Breakfast Casserole  (An adaptation from a recipe from an airport cookbook)
Baked Zucchini Frittata  (I picked this up from a Whidbey Island farmer's market)
Jan's Sausage & Vegetable Frittata  (From a friend who was a home ec teacher)
Huevos Rancheros - A Fantastic South of the Border Breakfast  (I learned this years ago!)
Beautiful Eggs Florentine (Adapted from an Internet search)
Gluten Free Crustless Zucchini & Spinach Quiche  (From my Syre School Cookbook) 

Cereals
 Honey Almond Granola   (From the Heritage School Cookbook)
 Gluten Free Baked Oatmeal   (From my daughter-in-law's family cookbook)

Breakfast Muffins
Banana Nutty Muffins   (From my daughter-in-law's family cookbook)
Bursting with Blueberries Gluten Free Muffins  (From the Heritage School Cookbook)
Gluten Free Tremendous Pumpkin Muffins  (From my Heritage School Cookbook)
Scrumptious Gluten Free Blueberry Scones  (From Heritage School Cookbook)
Thanksgiving Gluten Free Pumpkin Scones  (From an Internet search)
Sassy Gluten Free Apple Cinnamon Muffins  (From my Heritage School Cookbook)
Claudia's Blueberry Coffee Cake (Made Gluten Free!) (From a neighbor)