Tyler 11/311/2018 11/08/2018
I'm really curious to know what everyone here who got this recipe to work changed. You had to have altered things drastically. I followed the recipe exactly and I got a very, very thick batter. I had to add almost an extra cup of water to get it to a consistency that resembled waffle batter. Once I did, they wouldn't cook. I left them on the heat until they almost burned and they were still basically raw on the inside. This recipe does not work as written.
Cate 12/359/2017 12/26/2017
I love this recipe and flour. Friends and family have no idea it is GF. I use grapeseed oil or coconut, add the vinegar (white or cider) and vanilla. It works great at high altitude with zero adjustments!!!
Aliina 03/70/2016 03/11/2016
These are so FREAKING GOOD! We made them about a year or two ago and swear the recipe used to be on the bag, but we could not seem to find it. I just looked up the website and scrolled through a couple pages and HERE IT IS! Soooo PUMPED to make these again. They taste better than the regular buttermilk waffles. So Delishhhh! Thank you!
Shelly 08/233/2016 08/21/2016
My daughter (age 6) has a gluten, egg, and dairy allergy, so after mistakingly making her waffles with Pamela's Baking & Pancake Mix (ingredients includes buttermilk) I had to find an alternative. With this recipe I used 2T flax seed meal with 6T water for the eggs and unsweetened almond milk (no vinegar) and then added frozen blueberries. The batter was thick and somewhat sticky and my daughter kept eating it raw. I just left it thick and spooned a couple big glops on the waffle iron. They came out thick and cake like, evenly brown and cooked (had to watch and cook a little longer than regular), and delicious! I think they are great. The important review is that my daughter gives them 2 thumbs up and says, "Yes! These are great, Mama!"
Staci 06/154/2016 06/03/2016
I made these waffles this morning and my husband and I were pleasantly surprised at the taste and texture. I was a little reluctant at first when I made the batter because it seemed a little goopy, but the batter tasted fine, a little starchy, but fine. I had to cook them for about 6.5 minutes for them to get a golden brown color on the outside (and my waffle maker gets hot!)I was diagnosed celiac on Friday so I was eager to find some good recipes and products that will be as good if not better than the gluten ridden foods that I am used to. Thanks for the great flour and recipe! I will make this again.
Susan 01/18/2016 01/19/2016
This is good. I doubled recipe -- Mixed 4 eggs, melted coconut oil/avocado oil, vanilla, and organic Greek yogurt, plus 1/2 cup organic cream and 2 cups whole organic milk. Added 1/4 cup coconut flour, 1/4 cup almond flour & 3/4 cup Namaste Perfect Flour Blend to 1 cup Pamela's Artisan Flour Blend and added pinch of Vietnamese cinnamon. All the teen guys loved it along with husband!
Kassy 01/15/2016 01/16/2016
Awesome. I added vanilla extract. It was great.
Keri Luiz 10/274/2016 10/01/2016
Great recipe! I doubled it, and similar to what Malaika did, whipped the whites of two of the eggs to fold into the batter. I used apple cider vinegar and grape seed oil. They turned out great! Even better than waffles made with the pancake mix.
Michelle Conley 12/353/2015 12/20/2015
This recipe has been the best I've tried to date! Love the almond flour addition. Everything about these was fantastic. Easy, fluffy, delicious! Making them again right now & will continue to use this recipe which I've only tried with Pamela s flour blend. Yum.
Kge 09/268/2015 09/26/2015
This recipie was terrible!! I doubled the recipie. The waffles were totally flaccid and couldn't hold their shape. They were completely full of air and once they were out of the waffle iron they deflated to thin pancakes. Also a number of them were golden brown on the outside but raw on the inside. Very disappointing.
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