Gluten & Dairy Free Gingerbread Pumpkin Waffles
Recipe type: gluten free, dairy free, gfcf, breads, waffles & pancakes
Serves: 8+
  • 3½ cups gluten free bean flour blend (or ¾ cup + 2 tablespoons garbanzo/fava flour, 6 T sorghum flour, 1⅛ cup potato or corn starch, and 1⅛ c cup tapioca or arrowroot flour)
  • 4 teaspoons gluten free baking powder
  • ¾ teaspoons salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoons ground nutmeg
  • 1 teaspoon xanthan gum
  • ¼ cup dark brown sugar
  • 2 Tablespoons dark molasses
  • 4 tablespoons oil
  • 1½ cups canned pumpkin
  • 2½ cups dairy-free milk of choice
  • 2 teaspoon gluten-free vanilla extract
  1. In a medium sized mixing bowl, mix the first five ingredients well. In a blender or separate bowl, blend the sweetener, oil, pumpkin, dairy-free milk and vanilla until smooth. Pour the wet ingredients into the dry ingredients and stir just until combined.
  2. Cook on an oiled waffle iron according to manufacturer’s directions.
  3. Allow to cool. Flash freeze on a cookie sheet if desired. Place in gallon freezer bag and freeze.
  4. To serve: Reheat in toaster or microwave until warmed through.
Recipe by Angela's Kitchen at