Gluten-free Goody for Breakfast – a Gringo Gourmet Original Recipe



What do you make for breakfast when someone living a gluten-free lifestyle visits?  You scratch your head and look for products that fit in that category.  How about Bob’s Red Mill all Purpose Baking Flour made from a blend of gluten free potato, sorghum, tapioca, garbanzo and fava bean flours!

I modified my favorite recipe for mesquite meal waffles and came up with a very tasty waffle treat for breakfast that received  rave reviews at the table.

Thank you, Laura Makepeace for providing the inspiration for this dish!


1 Cup Bob’s Red Mill All Purpose Baking Flour

3/4 cup corn meal

1/4 cup mesquite flour

4 tsp baking powder

1/2 tsp salt

1-3/4 Cups buttermilk

1/2 cup canola oil

2 eggs, beaten


Combine dry ingredients in a large bowl and whisk to combine.  In a separate bowl, beat eggs and stir in the buttermilk and oil.  Add liquid to dry ingredients and whisk into a smooth batter.

Cook in a Belgian Waffle maker until steam stops escaping.

Note: mesquite flour makes baked goods darker than other flours, so don’t think you’ve overcooked it.

This waffle is topped with Greek yoghurt, a dollop of granulated honey and a sprinkle of walnuts.

Very tasty, very health an sure to be made again.


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