Gluten Free?

If you’re in the food world much, which you probably are since you are reading this, (and, well, we all have to eat.) you may have noticed the huge gluten-free revolution is making quite the impact. I would venture to say that every single one of you knows someone who is gluten intolerant, or going the gluten-free route. I’ve done a bit of studying on this and am even trying it out to see if it’s all that people say it is.

Wheat has been a staple for hundreds of years, so I find it hard to believe that wheat is the enemy here. However, what people have done to wheat could very well be the problem. Hybridizing, growing it with pesticides and chemicals, and removing all nutrients definitely never does the consumer any good.

I don’t believe it was meant to be eaten in the volume that it is today (thanks to the USDA’s faulty food pyramid). Too much of anything is, well… just too much.

The other argument out there is that wheat and other grains were traditionally soaked, sprouted and/or fermented before eating. Our fast paced society removed that “hassle” to our own detriment.  Faster is rarely better when it comes to our food. I don’t think the FDA got that memo. Could someone tell them please?

One thing I would suggest to those going gluten-free is don’t go hog-wild in the gluten-free aisle. Commercially, they are doing to gluten-free what they did with sugar-free.

Oh, people don’t want to junk their bodies with sugar? Got it! We’ll replace sugar with chemicals and unnatural substances that will give them the food they love without the guilt.

And you know what? People bit that! (No pun intended.)

If I could tell you one thing about healthy eating it would be this – if the FDA says it’s safe and it’s all over in commercials and on grocery store shelves – BEWARE! Government and big business can’t make money off of pure and natural foods. That’s why genetically modified foods and dangerous chemicals are rampant.

I’m not trying to scare you when I tell you our food sources are being trashed (really! :P), but we do need to take this seriously and think about what we buy and who we are supporting when we do buy.

Wow! Okay, I’ll get off my soap box now and share my naturally gluten-free waffle recipe with you. I adapted this recipe from whole foods pioneer, Rebecca Wood’s, website. She has a recipe for Millet and Buckwheat Waffles as well as many other interesting recipes and healthy living articles.

This is a mixture of 3 cups millet and 1 cup quinoa that has been soaked in water overnight.

Both millet and quinoa are high in protein, minerals and vitamins. If you are interested in learning the other many benefits of these amazing grains, check out the links I provided above.

Back to the recipe!

Drain the soaked grain and pour into a blender. Cover just to the top of the grain with raw milk or water.

Blend on high until it looks like pancake batter – nice and smooth.

Now the fun part – you can get as fancy as you like with the ingredients. The recipe I give here is pretty basic.

Add 4 heaping T. coconut oil

This reminds me of snow. *sniff* I miss snow. I miss winter too.

4 heaping T. coconut, shredded – optional

3 eggs

1 t. cinnamon (optional)

1 t. sea salt

1 T. maple syrup

Blend on high until smooth again.

Pour 1/2-3/4 cup of batter onto a hot, greased waffle iron. Sprinkle with coconut shreds or sunflower seeds and cook.

Toppings are limitless, but you probably already know that. Maple syrup, butter, strawberries, apple sauce…or go savory with fried eggs, sautéed spinach and hollandaise sauce.

Millet and Quinoa Waffles

12 waffles

4 c. millet and quinoa, mixed, soaked overnight


4 T. coconut oil or butter

4t. shredded, unsweetened coconut

1 T. maple syrup

3 eggs

1 t. sea salt

1 t. cinnamon

 There were only 3 of us for breakfast this morning, so I made a quarter of the recipe. With the remaining grain batter, I made some gluten-free and naturally sugar-free orange date muffins.

Just let me know if you would like this recipe as well.

Morning light on muffins.


13 thoughts on “Gluten Free?

  1. From the gluten-free skeptic here…these waffles were amazing!!!

    And I’m sampling the muffins too…they are great, but a little bit of a bitter after taste…maybe they have some lemon peel in them?

    Anyway…definitely try the waffles…you may never go back to your old recipe again.

  2. Thanks for sharing, those look really good! We have some quinoa and millet in the freezer I’ve been meaning to use, so this would be the perfect recipe to try them in : ) I’d like to try the muffin recipe sometime if you want to post the recipe…

    • Hi Julia, Thanks for your comment. I always had a hard time knowing what to do with millet. I never really liked it cooked on it’s own like rice, so this recipe was a happy discovery. :D
      Certainly, I’ll post the recipe for the muffins right here. Word of warning though… the orange zest added a slight bitterness to the muffin. Strangely, I noticed the bitterness diminished the next day. I don’t know if it was the orange I used or what. If you’d rather skip the orange zest, I suggest using fresh squeezed orange juice in place of the milk (or 1/2 and 1/2) when you blend the soaked grains.

      3 c. millet/quinoa, soaked and blended
      1 egg
      1/4 c. coconut oil or butter
      1/4 t. cinnamon
      1/4 t. sea salt
      1 t. baking powder
      zest of one orange
      15 dates, chopped
      1/2 c. ground flax seeds

      Tip for chopping dates – toss them with the 1/2 c. of ground flax seed and coat as you chop. That keeps the dates from sticking to EVERYTHING. :)
      Blend grain batter, egg, butter, cinnamon, salt, baking powder and orange zest until smooth. Fold in dates and flax seed.
      Spoon into buttered muffin pan and bake at 350 for 25 minutes. They don’t really get golden on top, so use a toothpick to check them as they probably won’t look done.
      The flavor gets better with time, but they do dry out a bit. Toasting and a tad of butter does the trick for that. :D
      Makes 12

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  3. Pingback: Nourishing Soured Dough Banana Bread | Stir It Up!

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