Gluten-Free Ratio Rally Does Waffles!

Logo designed by Anile Prakash

Waffles this month, and I missed it again! My friends in the Gluten-Free Ratio Rally cooked up some delicious waffles for you as their challenge this time around, and even though I had to miss out on the challenge again this time around, I wanted to share the delicious recipes the other participants cooked up for us.

If you've been keeping up with the rally, you've probably noticed that things have slowed down. So many of us have had such big changes in our lives, or busyness ... or both, that we've had to put some things on the back burner. There are only two participants in the rally this month, and I applaud them for carrying it on for us until we can jump back into things with them.

Morri over at Meals with Morri was the host this month, and she mentions several of these life events in her host post with these amazing and beautiful blueberry waffles.

Who doesn't love waffles?

Be sure to check out Morri's waffles, as well as Discovering the Extraordinary Heather's Sunshine Waffles.

If you aren't familiar with the Gluten-Free Ratio Rally, I have a rally page here where I link to all the challenges I participated in, as well as host posts to those I didn't. Try it out - baking by ratio gives you kitchen independence you never could imagined before trying it!

Blue Corn Quinoa Waffles

These waffles have an amazing flavor. It's one you aren't expecting, but it's good. Very unique, with a nutty flavor. Almost like peanut, but not quite. It's one of those flavors where you say, "That's different," but it's good so you keep eating it and you like it more. At least that's how it was with me. My family members had mixed opinions.

I served them with maple syrup (organic, Grade B). I loved them, my husband liked them. My oldest daughter thought they were great, my youngest didn't hate them but they weren't her favorite. I did, however, get her to gobble them up a second morning when I put nutella on top. So I guess what I'm saying is, if you like different tastes, you'll probably like these. It's worth a try.

The texture, though. The texture is really great. Perfect crumb.

I usually use Pamela's baking and pancake mix when I make waffles, and follow the recipe on the bag, with the addition of a few spoonfuls of milled flax seed. I made blue corn waffles several times before we were gluten-free, but hadn't tried them since. I wondered how they would taste with quinoa flour, and I'm glad I tried it.

I adapted this recipe from one found in The Blue Corn Cookbook by Celine-Marie Pascale.

Projected prep time: 5 minutes; projected cook time: 1 1/2 minutes per waffle, give or take some time
1 1/2 c. blue cornmeal (gluten-free)
1 1/2 c. quinoa flour
1 tbsp. baking powder
1/2 tsp. salt
2 tbsp. packed pure dark brown sugar
3 eggs, beaten lightly
1 1/4 c. milk (will probably need more later)
1/2 c. unsalted butter, melted

Melt butter.

In large bowl combine your blue cornmeal

with the rest of the dry ingredients and mix together well.

Combine eggs and milk

and then make a well in the center of your dry ingredients and pour liquids into it, mixing well.

Stir in melted butter.

The batter will thicken as it stands, so you may need to add a little more milk periodically to thin it a little.

Bake in a preheated waffle iron until done. I have a Cuisinart waffle iron and 1/3 cup of batter is just about the perfect amount per waffle. Other irons may need more or less.

Serve with your favorite toppings.

Enjoy!