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These are amazing! I only used 1 tbsp sweetener instead of 3 sugar and had a slight aftertaste. Next time I’m trying 1 tbsp sugar. Could not believe how fluffy and delicious these are!
Has anyone tried to freeze and reheat in the toaster?
Hi, Leah! Yes, you should be able to freeze and reheat these in the toaster just fine. Enjoy!
Awesome!!!!!!!!!!!!!!!!!! Can make batter ahead of time and make waffles in the morning. Yes, Yes, Yes :)
This is the best recipe. My whole family loves it even the ones that don’t epusually eat gluten free, make sure you grease the waffle maker, I use avacado oil. Also once I forgot an egg and the batter stuck,
Tried this recipe and it did not go well. The batter seemed very thin. It took much longer to cook and tended to stick to the waffle iron. While most of the waffles can out in messy sections the taste was not bad. Taste was a bit sweeter than traditional waffles but still not bad.
Can this be made the night before and rested overnight like ‘traditional’ waffles mix?
I haven’t tried, but can’t see why not. However, if you use coconut oil be sure to bring the mixture back to room temperature first.
Followed this recipe step by step and they turned out amazing. They didn’t stick to the waffle iron at all. I would just like to the know what the nutritional value is for this recipe?
Hi, Edwina! I’m so glad you liked the recipe! We aren’t currently providing nutritional info for our recipes, so I suggested inputting the ingredients into a nutritional calculator like this one: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076.
I did something terribly wrong. My batter turned out way too thick and completely stuck to my waffle iron…any thoughts??
Love these waffles! I had hungry people waiting for breakfast so didn’t crisp them very long in the oven–even then the waffles were a big hit. (“I like them better than regular waffles,” said a guest.) I refrigerated the leftover waffles, then popped them in the toaster to eat another time. They toasted really well!
Will this work with coconut flour?
Hi Chantel, I imagine you could swap out the tapioca flour for coconut flour if that’s what you mean. I’m not sure I would swap out the almond flour for coconut flour, as at that point you really have a completely different recipe. I haven’t tried it either way, but if you do please let us know how it goes!
Could you call these Paleo waffles!!
Hi, Susan! Except for the sugar, I believe you could! If you’re cooking for someone following the Paleo diet, I’d double check the ingredients with them. Enjoy!
This sounds fantastic, would this work as a pancake batter as well
I can’t say I’ve tried, but I imagine they would be rather flat and crispy waffles as the batter is rather runny. However, boosting it with maybe another flour option such as 1-for-1 or maybe a gluten free oatmeal flour would make it work brilliantly. If you try let us know how it comes out.
How much in advance do you think you can make this batter?
I would say a few hours to overnight in advance should be just fine. If you use coconut oil be sure to let the mixture come back to room temperature.
In your introduction, you mention experimenting with rye flour, possibly for your younger brother with gluten allergy. Just to make sure your readers are not misled, rye flour and rye grain products are NOT considered gluten-free. Buckwheat and amaranth are fine. Just to complete the gluten list, in addition to wheat, barley is also considered a gluten-containing grain.
I am interested in your recipe, as I need to follow a low FODMAP diet for IBS. Not sure whether I can tolerate that much almond flour, but I will certainly play with it and let you know! Thanks for the creativity.
Hi Dawn, you’re right! Good catch. I’ve removed the reference to rye.