This summer we’re thinking of new ways to use old recipes. A waffle isn’t just for breakfast anymore! Our Phase 1- Grain-Free Waffles (Always Hungry? pg 222) can be made savory by leaving out the vanilla and adding fresh or dried herbs. If you don’t have a waffle maker, no problem. Make them into bun-sized pancakes, then use them like flatbread or to make delicious summer sandwiches!
Our Grain-Free Waffles are the perfect vessel for burgers and sandwich fillings. If you’re looking for something to stand up to that big juicy burger or extra-saucy slow cooked shredded pork – this it it! Slice one Grain-Free Waffle in half to make a sandwich, or serve it open-faced. Better yet? If you have a mini waffle iron – use it to prepare 8 waffles (instead of 4 as per the recipe directions) and serve 2 mini waffles per person.
How Can I Make My Sandwiches Without a Waffle Iron?
Ahhh – great question! Our Grain-Free Waffles don’t HAVE to be made in a waffle iron. You can cook them on the stovetop (like a pancake) OR bake them in a loaf pan, sheet pan (cookie tray), or muffin tins. Chef Kenzie has even begun to experiment with baking the batter in donut moulds to make sweet and savory donut treats! If you’re baking your batter, we recommend setting your oven to 350°F and cooking until a skewer comes out clean. The cooking times will vary based on what type of pan you are using (the deeper the pan, the longer the cooking time). If you’re using a 1-inch thick cookie tray, it will take about 12-15 minutes to cook through.
Once you have your grain-free waffle “bread”, it’s time to make your dream summer sandwich! Time to get your toppings ready and fire up that grill!
What would you use to fill your sandwich?
Type your ideas in the comments below or take a photo and share in our Facebook Group – we always love to see what you’ve been cooking!
Looking for More Quick-and-Easy Recipe Ideas?
Check out our downloadable meal planning classes. Each class comes with an eBook including a Specialized One-Week Meal Plan and Prep Sheet, or Specialized Recipes, as well as Additional Resources prepared by Chef Dawn Ludwig and Chef Kenzie Osborne. Each class also has the option to add-on downloadable presentation slides for more recipes and extra resources.
Grain-Free Waffle (Sandwich Bread) RecipeChef Dawn Ludwig
- Waffle iron
- 2 cups chickpea (garbanzo) flour (about 280 grams)
- ¼ tsp salt
- 1 tsp baking soda
- 2 eggs, separated
- 1 ½ cups whole-milk plain Greek yogurt
- ½ cup unsweetened soy, almond, or whole milk
- ½ cup neutral-tasting vegetable oil, plus more for waffle iron
- First, preheat your waffle iron.
- Then, in a large bowl, whisk together chickpea flour, salt and baking soda.
- Next, in a medium bowl, whisk together egg yolks, yogurt, milk, and oil. Stir wet ingredients into dry.
- In another bowl, beat egg whites with a whisk or hand mixer until they hold firm peaks. Gently fold whipped egg whites into batter — it should be on the thick side.
- Finally, cook batter in heated waffle iron following manufacturer’s instructions. Cut each waffle in half for the top and bottom of your sandwich.
- You can also find the recipe here, along with an article from Journal Sentinal on our waffles. If you are looking to substitute other flours for the chickpea flour, I haven’t found a good substitute for this recipe. Nut or coconut flours tend to make them too dense. Learn more about the qualities, textures, interchangeability, and best uses for grain-free flours here.