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Recipe: Gluten-Free Corn & Quinoa Waffles

You’re going to love these savoury waffles from Well and Good. Topped with chipotle butter, corn and quinoa salsa, they provide a delicious savoury waffle that the whole family will love. Better still, they’re made with quinoa and rice flour which are packed with protein and fibre – a much healthier option than the waffles most of us are used to. We hope you enjoy!

  • Recipe: Gluten-Free Corn & Quinoa Waffles
To Make 6, You'll Need:
    • 3 corn on the cob, husks removed
    • ½ cup (75g) rice flour
    • ½ cup (60g) quinoa flour
    • ¼ cup (27g) corn flour
    • ¼ cup (30g) tapioca starch
    • 1 ½ tsp gluten free baking powder
    • ½ tsp salt flakes
    • 2 medium eggs, separated
    • 1 ¼ cup buttermilk
    • ¼ cup mild-flavoured oil (such as sunflower, vegetable, canola)
    • 100g lightly salted butter, softened
    • 1 tsp chipotle chilli powder
    • 150g cooked quinoa
    • ½ cup coriander leaves
    • Juice of 1 lime, and zest
    • Guacamole or fresh avocado slices, to serve (optional)
Corn & Quinoa Waffles
    • Place the corn cobs on a hot griddle pan, or over the open flame of a gas stove top, turning for 5 minutes, or until charred all over. Cut the kernels from the cob and set aside.

    • Sift the dry ingredients in a large bowl. Whisk together the egg yolks, buttermilk and oil. Add to the dry ingredients and beat until well combined.

    • Whisk the egg whites to firm peaks using electric beaters, and fold through the batter along with about 2/3 cup of the corn kernels.

    • Preheat a waffle iron, or non-stick griddle pan over medium heat. Grease the pan, then add ¼ cup of batter. Cook 2-3 minutes on each side in a griddle pan, or as per waffle iron instructions.

    • For the chipotle butter: combine the butter and chipotle in a bowl. Beat with a wooden spoon until fluffy. For the salsa; in a separate bowl toss the remaining corn kernels together with the quinoa, a good squeeze of lime juice and a little zest. Set aside.

    • Serve the waffles topped with the chipotle butter, corn & quinoa salsa, scattered with a few coriander leaves and guacamole or avocado slices, if desired.