Rice Flour and Puree Savoury Waffles

The Venn diagram of “What Do You Eat?” and “How Did You Lose The Weight?” is a circle.

Here’s the recipe.

Well, this is surprising to us both, Dear Reader, I had left over squash puree, those Uchiki Kuri are a worthwhile buy, there’s little waste for the size. I found out they’re grown in poly-tunnels, which makes sense after the disappointing sweet dumpling, sweet, but not bountiful. I’ll just have to strike it rich or stick to bush type squashes. What was I supposed to be talking about? Oh, waffles, yeah, I do tend to waffle on, I just…hmm? Heh. I was talking with a Dear Reader, Joëlle, who, like many of you puts up with Dearest Darling Jack, and we were lamenting the dryness caused by rice flour. Now I have had experience baking with rice flour and with Pureed vegetables and fruit, thanks to a recipe from Cooking Without Gluten, that taught me more than the entirety of most blogs have, which in time became my recipe here, sources are important, as is gratitude. So, rice flour is pretty awful. Though it is great for flat recipes like waffles, I have tried out some purees and waffles to no success, but today I managed to hit the right ratios. What happens was really a surprise, the puree took away a lot of he inherent dryness, and the waffles themselves managed to crisp and firm up after cooling, it’s usually the disappointing reverse.

You shall be curry. The buns are here and the bread here.

Rice flour batter looks velvety and is actually just lumpy at the best of times.

You can just see the outer crust being slight less done, hence the flip.

That’s me fed for a while.

So, soft, savoury, because I swear sugar is detrimental to good free-from waffles and I’m using less and less sugar these days, waffles that are really just made with junk and easy to hand ingredients. Sometimes you get lucky, Dear Reader, this should work with any moist pureed vegetable, but you’ll have to experiment, I have enough for a while. In truth, Dear Reader, I’m not sure that I ever really sought to become a food blogger, I just wanted to share what I had learned and what I had to do to accomplish all that I have. If I’m honest at times the blog was a danger to my diet as sugary sweet recipes are the most common free-from ones to be found. Cake was not the curative I needed. You can tend to seek recipes that will please your readership and the most likely candidates are going to be sweet rather than savoury. Once I stopped chasing this ambiguous goal of success I freed myself to really learn all that I could, not that I’m not glad that I’ve challenged myself in various ways over the years, my numerous forays into vegan baking and egg replacement have been a valuable asset, but if you keep making sweets you will fall and no one will be there to pick you up. No matter how great a blogger I could be, not that that’d been a possibility, I know myself and a viral star I will never be, so I switched gears and focused on my health, whatever that entailed would be shared here and I would no longer look for recipes for you, but rather recipes for continued health, popularity be damned. And, well, nothing much changed, the blog’s stats continue to rise each year and there is a lot of support, which I’m grateful for. What I’m getting at is that there’s more than one way to be a food blogger and there are more recipes than you’ll ever know. The post is heavy, but the waffles are light. I’ll be back again, Dear Reader. Take care.


75g Rice Flour (White and Brown Blend)
50g Steamed Squash Puree
1 Medium Egg (60g-65g in Shell)
15ml Olive Oil
1 Tsp Baking Powder
Water as Needed

Makes 4 Waffles. Can be frozen.


1. Turn on Waffle Iron. Mix everything, expect the Water, together in a jug, then add Water until a loose, but lumpy Batter has been formed. It should be just thick enough to spread slowly. batter has been formed.

3. Add enough Batter to warmed Waffle Iron to fill the plates thinly, spreading as necessary, close the iron and cook for 7-10 minutes until waffles are golden brown and the bottom is cooked. Remove with a rubber spatula and flip over, leave for a further two minutes to cook the bottom. Remove and let cool for a few minutes, Waffles will crisp up slightly more as they cool.

7 thoughts on “Rice Flour and Puree Savoury Waffles

  1. It’s a pity I do not make waffles, no equipment (!), but as rice flour is the most common gluten free dry ingredient and relatively a budget one, the significance of the recipe is obvious. To say some good words about rice flour I want to mention that it is the best ingredient to bake with cottage or ricotta cheese, either as the only one additional ingredient, or mixed with fruit or vegetable puree to replace fat and introduce enough moisture to the bake. I am fortunate to be able to tolerate dairy, so rice flour, cottage cheese, sour cream and apple puree is my favourite bake for a sweet treat with minimum sugar.
    Thank you for the recipe, I will be delighted to include it in a review about rice flour in gluten free baking.

    Liked by 2 people

    • A waffle iron is something I wouldn’t be without now, the comforting knowledge that if all else I can make a quick basic waffle for a sandwich is really wonderful. I’ve always struggled with dairy, it seems the only way I can tolerate it is in mild forms and almost always separate from my main meals. Still, I enjoy reading your recipes and watching what you can create with so little, it’s inspiring. Thank you, I’m glad it’s already found a use!

      Liked by 1 person

      • Quick and easy results with waffle maker are sticking points for us not to buy it. We’ll have the temptation to use it often, sometimes on a whim and thus is not good, as will power is not always there to restrain unnecessary desire to snack.
        As the alternative to any other bread like product waffle maker is simply brilliant in its practicality. Flexibility in quantities is another good feature.

        Liked by 1 person

      • I can understand, it’s why I never use sugar in any of them, it takes so much to actually gain some sweetness and by then you’ll end up making a dessert instead. Snacking has always been an issue for me too, it’s why I had to plan, many years ago now I suppose, each meal and stay with it. Thankfully I have, as you know. Speed is also a bonus, where pancakes would take much longer and would need more oil and exact measurement, I can get away most times with a rough mixture in half the time. Though, nothing can compare to a carefully prepared loaf or scones.

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  2. Hi neighbor, thank you for mentioning me here.
    As far as I am concerned, the only good point about rice flour is its relative affordability, which is why I still include some in my bread mixes.
    You make so many good points here about posting recipes. Just the other day, I caught myself thinking that I hadn’t been sharing desserts on my blog in along time, and wondering if I wasn’t going to “disappoint”. The truth is, like you I don’t focus on sweet stuff as much, the taste even turns me off at times, and it is important for us to talk about it so that other people will know that the battle against this addiction can be won. I mean, I still bake so as to be social, especially this time of year. A dessert with added sugar should remain what they used to be, a special treat for a special occasion.
    I hope you are well. Take care.

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