DormLife Kitchen Series: GF Waffles or Pancakes

Gluten Free Waffles from the Dorm!

We have big changes coming up this school year.  Our oldest is headed to college!  I wanted to share a few posts on how to keep your gluten free college bound students prepared for life in the dorm.  College dining halls have come a long way in the last 20 years; however, there is always the issue of cross contamination with regard to baked goods.  As we toured campus, we noticed the easy access students have to waffles and pancakes at the dining hall; however, these were gluten full treats!  So, we purchased a mini waffle maker, stainless steel bowl, measuring spoons and measuring cup (along with the standard mini fridge!) for our student heading off to college this fall.

With just a little prep work and minimal ingredients, anyone can enjoy their own GF Waffles while away at school.  The flour mix packet is very adaptable to pancakes as well.  So, if students have access to a kitchenette with their own cooking supplies, this recipe works for GF Pancakes as well.  See both recipe methods below!

Flour Mix (NOTE: Makes 2 Packets!):

• 3/4 Cup Sorghum Flour (3-3/4 oz)
• 1/2 Cup Millet Flour (2-3/8 oz)
• 1/4 Cup Teff Flour (1-3/8 oz)
• 1/2 Cup Tapioca Starch (2-1/4 oz)
• 1-1/2 tsp baking powder
• 1/4 + 1/8 tsp salt
• 1/4 tsp xanthan or guar gum
• Optional:  3 Tbls ground flax seeds
• Optional:  1 tsp ground Cinnamon

Storage Prep for Flour Mix:

1. In a large bowl, mix all flour mix ingredients together.  Divide the mix in half (equal portions – we measured 5 1/8 ounces per packet).  For storage, add 1/2 flour mix to a Portion Pack double zipper snack bag (or you can use a food sealing system if you have that available).  Make sure to remove as much air from the packet as possible for storage purposes.
2. Keep in a cool, dry place in your dorm room, out of direct sunlight for up to 3 months.

Liquid Ingredients (per Packet of mix above):

• 1/2 Cup milk of choice
• 1/4 Cup water
• 2 Tbls Oil (olive oil or coconut oil is best but you can also use melted butter or other oil of choice)
• 2 Tbls Apple Sauce (or 1 large egg)

Waffle Method:

1. Add 1 packet flour mix to medium size bowl.  Add all liquid ingredients to the flour mix and mix well with a fork.
2. Preheat your waffle maker per the manufacturers instructions.
3. Lightly spray waffle maker griddle with cooking pan spray.  Add 1/4 cup waffle batter for mini waffle maker or 3/4 cup waffle batter for standard waffle maker.  Cook as desired.  It took our mini waffle maker 2 1/2 minutes per waffle.
4. Remove waffle from waffle maker using chopsticks or other non-metal utensil to protect your waffle maker griddle.  Repeat until all batter is used.
5. Enjoy!

Pancake Method (if your dorm has a kitchenette it would be best to bring your own pots & pans to ensure they are free of gluten and other allergen ingredients):

1. Add 1 packet flour mix to medium size bowl.  Add all liquid ingredients to the flour mix and mix well with a fork. NOTE: you may need up to 1/4 cup additional milk or water for pancake batter).
2. Preheat your pan or pancake griddle per the manufacturers instructions.
3. Lightly spray griddle with cooking pan spray.  Add batter and cook as desired.  When you see bubbles forming on top of your pancakes, flip to cook the other side.
4. Remove pancakes using a spatula.  Repeat until all batter is used.
5. Enjoy!