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Teff Waffle
Almost chocolate in color, this gluten-free waffle tastes unlike any wheat waffle ever made. It has a nutty, satisfying flavor and is substantial in character while remaining light in texture. One taste and you may never again settle for a wheat waffle. You’ll find this recipe and other gluten-free quick bread recipes in my award winning book, The Splendid Grain.
Makes 6 waffles
2 cups teff flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
2 large eggs, beaten
3 tablespoons melted unsalted butter or coconut oil
2 cups water, milk or milk substitute
Sift the flour, baking powder, cinnamon and sea salt into a mixing bowl. With a few quick strokes, stir in liquid ingredients. Pour into a heated waffle iron and cook according to manufacturer’s directions. Serve with your choice of toppings.
My Splendid Grain cookbook is well loved. This is one of our favorites. My son is grown and about to move into his own apartment. These have been a staple since he was a toddler. Sending him off with a copy of The Splendid Grain.
ahhh. how kind of you to write. It’s been a while since I’ve tried these waffles (and they are great) so thanks for the reminder. Good luck to your son.
Can these waffles be frozen?
Yes….you could. But I would not. When fresh, these waffles taste wonderful and impart fresh energy. When thawed and reheated, they lose their oomph. Freezing is good for preserving and is often practical for meats and fruits. As possible, I don’t freeze other foods.
I just mixed this recipe and it looks very watery. I checked the measurements and I measured correctly.
Perhaps you used whole teff instead of teff flour? That would make a difference! The recipe, as written, works.
You are so right. I checked the bag again. Thank you!
How many calories per waffle?
I don’t know. I’m always looking for the real energy that a food imparts versus calories. And this waffle sustains and energizes in a way that a wheat waffle never could.
[…] brunch? These teff waffles are the perfect weekend treat to make for the family or […]
What waffle iron do you use/recommend? I’m having difficulty finding a healthy one to buy. I’m thinking cast iron, but I have an electric stove.
Thank you for your response.
Tina
The one non-stick product I use is a waffle iron; today there are no practical alternatives. If you can find a second-hand cast aluminum iron (they’re no longer made), that’s an option.
Both Oster and Presto now make ceramic coated waffle irons. I have heated and “cooked” them off in the garage/outdoors a few times and cleaned them well before actually using them for food in the kitchen. With both brands, after there’s no odor from the hot plates, there is still a little from the plastic handle when heated for a little while. I’m guessing the same occurs with any of the regular non-stick as well.
I keep a close eye out for flaking of the ceramic coating but haven’t had any issues.
Thank you, Rebecca, for all of your amazing info and recipes.
Amber, thanks for your kind note. Unfortunately you’ve been scammed. The so-called ceramic coating is not a true ceramic. It is a chemically based polymer that coats the waffle iron. With normal use it will pit, wear and degrade and then heavy metals will leach into that tef waffle.
Also the Oster DuraCeramic Infusion Series description gives me the willies. It says the cooking surface is:
“infused with extra virgin olive oil so there is NO need to add oil when cooking.” Can you imagine how it would degrade an oil to infuse at high temperature into a cooking surface?
How much coconut flour can I use as a substitute in this recipe?
Excellent question. Start with 1/8 of the flour amount (so in this recipe, that would be 1/4 cup coconut flour to 1 3/4 cup tef flour) and then judging from the results, either increase or decrease accordingly.
I have just heard about Caputo flour! Seems it is like the flour of the old days, when it didn’t cause us to be sensitive. What are your thoughts about this flour?
Caputo flour is a blend of rice starch, cornstarch, potato starch, soy flour, and sugar. Give it a try and see if it works for you. I, by the way, would NEVER use soy flour as it’s hard to digest, mildly toxic and tastes like soy beans.
Your real opportunity is to determine the underlying causes of your sensitivities. Get at the root cause. My various books and consultations address just this.