FoodFash

Adventure Begins in the Kitchen

Homemade Gluten-Free Waffles {Topped With An Egg}

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Gluten Free Dairy Free Waffles Topped with Eggs

For years, I’ve used this pancake/waffle recipe.  It yields the fluffiest, most perfect pancakes or waffles you can imagine.  And it served as a my go-to base batter for several different flavored waffles.   There was never a need to modify, until I went gluten-free.

Homemade Waffles with Vinegar

For six months, I’d been dreading substituting gluten-free flour in this recipe.  I had a fear that they’d be flat and dense and that my biggest homemade breakfast go-to would be gone.  But after playing around with gluten-free flours, baking powder, and baking soda for the past few weeks, I was finally ready to give gluten-free waffles a shot.

Homemade Waffles with Waffle Maker

And I’m so glad I did.  I also swapped out the dairy with coconut oil and coconut milk to make these waffles dairy-free in addition to gluten-free.  And I’m happy to report that these waffles are every bit as delicious as I remember!

When using gluten-free flours, be sure to check the label for other allergens, such as dairy {Cup for Cup contains milk powder}.  I used King Arthur gluten-free multi-purpose flour for this recipe.  And I am expecting a package full of Bob’s Red Mill gluten-free flours in the mail to play around with as well.

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Shrimp & Grits For 2

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Shrimp & Grits

I woke up over the weekend with a massive craving for homemade breakfast.  Homemade waffles to be exact.  But when I went into the kitchen, I realized I used up the last of the coconut milk and waffles just weren’t in the cards.  And it was freezing outside, so going to the store just wasn’t an option.

Lobster Stock and Grits

But what I did have was all of the ingredients for shrimp and grits {super odd, right?}.  So never having made shrimp and grits before, I mixed and stirred until I had myself a warm breakfast that was way more delish than I could have ever anticipated.  I posted a proud picture on Instagram and thought about one thing that would transform this already fab dish into something amazing – lobster stock.

Sauteed Shrimp

And I was right.  Lobster stock was a game changer.  The grits were creamy and complex without feeling heavy like restaurant grits {filled with milk and cheese} and they balanced perfectly with simple shrimp and eggs.

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