"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sandwich Waffle Bread GF (Soft & Easy) Recipe

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This recipe for Sandwich Waffle Bread GF (Soft & Easy), by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy (Seitz) Talley
Added: Sunday, February 11, 2007



4 c. Flour (Nancy's GF Blend)
1 1/2 tsp. Salt
2 T Baking Powder
2 tsp. Sugar
1 tsp. Xanthan Gum

Optional Seasonings:
2 tsp. Italian Seasonings and 1 tsp Rosemary
1/2 tsp. Garlic Salt, 1/4 tsp. Cumin, and 2 tsp. Chili Powder


6 Eggs
1/3 c. Canola oil or olive oil
1 Qt (that's 4 c.) Buttermilk
About 3/4 c. water

Heat waffle iron. Whisk all dry ingredients together including any optional ingredients that may be desired.

In separate bowl, whisk eggs very well. Add all wet ingredients (except water) to the dry and stir together. In increments, add about 3/4 c. water until batter reaches the desired consistency.

Place batter in waffle iron and make individual waffles. Freeze any that you will use later.

Number Of Servings:
Number Of Servings:
20 waffles
Personal Notes:
Personal Notes:
Teresa mentioned using waffles as sandwich bread which was a great idea. I found that regular waffles are too sweet and too crispy. As a sandwhich, crispy waffles tear your mouth and gums up when you eat them.

Due to the use of buttermilk and very little sugar these are soft and savory which works great for sandwiches. They remind me somewhat of white bread.




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