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"Rye"-Raisin Belgian Waffle Bread
© Kamran Siddiqi

"Rye"-Raisin Belgian Waffle Bread

  • ACTIVE: 10 MIN
  • FAST

These gluten-free waffles contain no actual rye: The rye-like flavor comes from the caraway seeds.

Slideshow: Great Waffles

  1. 1/2 cup gluten-free sorghum flour
  2. 1/2 cup gluten-free millet flour
  3. 1 cup Silvana’s Kitchen Gluten-Free All-Purpose Flour
  4. 1 teaspoon whole caraway seeds
  5. 1/2 teaspoon finely ground caraway
  6. 1 tablespoon baking powder
  7. 1 teaspoon cinnamon
  8. 1/2 teaspoon salt
  9. 1/2 cup raisins, soaked and drained
  10. 1 1/2 cups whole milk
  11. 2 large eggs, at room temperature
  12. 1/3 cup unsalted butter, melted and cooled
  13. 2 tablespoons honey
  14. Vegetable oil, for greasing
  15. Maple syrup, for serving, optional
  1. In a large bowl, whisk the sorghum flour with the millet flour, all-purpose flour, whole caraway seeds, ground caraway, baking powder, cinnamon and salt. Stir in the raisins.
  2. In a small bowl, whisk the milk with the eggs, butter and honey, then stir into the flour mixture.
  3. Preheat a Belgian waffle iron to medium-high and grease with vegetable oil. Pour a heaping 1/3 cup of batter into each waffle iron square, pushing the batter out to the edges; close the waffle iron and cook until crisp, about 4 minutes. Cook the remaining waffles and serve with maple syrup.