These are featured in the October 2009 Breakfasts, Sides and Appetizers Freezer Menu and the November 2011 Mini Freezer Menu.


Printable freezer labels for Gingerbread Pumpkin Waffles

Printable recipe card for multiple batches of Gingerbread Pumpkin Waffles for the freezer.

The Recipe: Gluten & Dairy Free Gingerbread Pumpkin Waffles


  • 3 1/2 cups gluten free bean flour blend, or 3/4 cup + 2 tablespoons garbanzo/fava flour, 6 T sorghum flour, 1 1/8 cup potato or corn starch, and 1 1/8 c cup tapioca or arrowroot flour
  • 4 teaspoons gluten free baking powder
  • 3/4 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoons ground nutmeg
  • 1 teaspoon xanthan gum
  • 1/4 cup dark brown sugar
  • 2 Tablespoons dark molasses
  • 4 tablespoons oil
  • 1 1/2 cups canned pumpkin
  • 2 1/2 cups dairy-free milk of choice
  • 2 teaspoon gluten-free vanilla extract


  • 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.
  • Cook on an oiled waffle iron according to manufacturer’s directions.
  • Allow to cool. Flash freeze on a cookie sheet if desired. Place in gallon freezer bag and freeze.
  • To serve: Reheat in toaster or microwave until warmed through.