Sorghum Waffles {Gluten Free}

I get bored easily when it comes to cooking, but long time readers may have guessed that by now. My mom has been making the same pancake recipe for over 30 years and she has not strayed much from it. That is so not me.

Now, don’t get me wrong, I love her pancakes and have fond childhood memories of eating them every weekend, but making the same recipe every week for years is just not me. I love to play around and experiment. Yes, I do have some favorites that I make often, but I love to change things and try new things often.

Gluten free cooking allows me to do that. Yes, it also gives me plenty of disasters, but with gluten free cooking it is easy to change up the flours. If I find a recipe I like and that works, I can easily add a little more brown rice flour. Or experiment with part sorghum flour instead of all brown rice flour. Sometimes I even add in some of the healthier gluten free flours

I have found that I actually experiment and play around with my recipes a lot more since going gluten free. And that is part of gluten free cooking that I enjoy.

We eat pancakes or waffles almost every Saturday. It is a tradition my kids love and expect every weekend. And I love being able to experiment with all kinds of different pancake and waffle recipes.

Today’s recipe is one of my new favorite waffle recipes. The sorghum and brown rice flour in these make them a little healthier. And the sorghum gives them a nice flavor that my family loves.


Adapted from King Arthur Flour

Lynn's Kitchen Adventures
Lynn's (Gluten Free) Kitchen Adventures

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  1. Is there any substitute for xanthum gum? My husband has to watch this for his gout.

    • What do you usually use in place of of xanthan gum? I get asked that question a lot. In some waffles I leave it out, but for these I have always made it with it to get the right texture, so I am not sure it would work without it.

  2. Karin Goodman says:

    How many waffles does this make? Thinking of making this for dinner one night and not sure if I need to double it for our family. Does one recipe feed your family?

    • I usually double it and we have some leftover for whoever wants them the next day for breakfast. So, for your family I would probably 1 1/2 it or double it depending on if you want any leftover. I hope you enjoy them.

  3. What is the best substitute for buttermilk? I am lactose intolerant as well as GF

    • I am not dairy free, so I am not exactly sure, but I will use this as an ask the readers question soon. Others have asked it as well, so I think it would make a great question and I am sure I have other readers who are curious as well.

      • Mom of six says:

        I too am curious about this as my sons girlfriend has problems with gluten and is lactose intolerant and I would like to be able to cook for her when they visit.

        • I think these would work fine with rice milk and lemon juice instead of buttermilk and with a butter substitute. When we did dairy free a few months ago I did that with other waffle and pancake recipes and it worked fine, so I think it should in this recipe.

    • For each cup of buttermilk required in a recipe, combine 1 cup of nondairy milk of your choice with 1 Tbsp of one of the following: lemon juice, white vinegar, or apple cider vinegar. Stir and let it sit for 5-10 minutes.

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