Since going gluten free, I have really missed Ruebens and rye bread. I’ve also found that most gluten-free breads, even the best, don’t have that bite of real bread and they don’t seem to satisfy my hunger. I’m also looking for grain-free and gum-free breads. So a craving for a Rueben and a few weeks of experimenting with Kelly Brozyna’s The Spunky Coconut Grain-Free Baked Goods and Desserts had me thinking that Kelly’s waffle recipe using beans would be a great savory waffle base to grill and make Ruebens. A Google search of ‘gf rye bread’ led me to The Gluten-Free Goddess with a recipe to help me find the flavorings in her Gluten-Free Ryeless Rye Bread. I adapted Kelly’s grain-free waffle recipe by removing the sweetners, vanilla, and the coconut oil and adding some of Karina’s ryeless rye flavors.
Gluten-Free Fake Rye Waffles
Combine in a blender and puree:
- 4 eggs
- 1/4 cup coconut flour
- 3 Tbs. light olive oil or grapeseed oil
- 1 1/4 cup cooked Great Northern beans, room temperature and drained
- 1/4 tsp salt
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp caraway seed
- 1/4 tsp dill
- 3/4 tsp dried minced onion
- 1 Tbs unsweetened cocoa powder
Follow direction on your waffle maker. Mine is a standard round waffle maker. Makes 4 waffles.
For Ruebens or grilled sandwiches:
Break waffle rounds into quarters, place in skillet with oil or butter and proceed just as you would for a grilled cheese sandwich, adding Swiss cheese (or cheese substitute), gluten-free corned beef or pastrami (or deli roast beef and smoked turkey worked great too). Add sauerkraut and Thousand Island dressing. Each waffle makes two mini grilled sandwiches or 8 minis total.
I’m sharing my Ruebens as part of Gluten-Free Wednesdays at The Gluten-Free Homemaker.
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Oh my, this is just brilliant! A waffle rueben? What a great combination of flavors! I cannot wait to try these. I did used to love ruebens and have not had one in a bazillion years (or, 5 years-as long as we have been gf).
What a great idea, Wendy!!
xo
k
Why thank you, Kim. It was delicious, as well as brilliant. I’m thinking there will be more crazy, savory waffle sandwich experiments.
I’ve never used waffles for a sandwich, but I know people do, and I think it’s a great idea. Your sandwich looks very appetizing.
I was just commenting the other day (while watching someone eat one at a diner) that I’ve never had a reuben. I may have to correct this problem…
I so loved the savory waffles when I made them and used them for sandwiches, but a rye-style, grain-free version sounds terrific. That rueben looks fab, too! Mr. GFE loves rye, too. Great, great idea and recipe, Wendy!
Shirley
Thanks, Shirley. My son finished off the plain waffles that night. Guess he was missing rye bread too.
Oh! THANK YOU for this! I SO miss these sandwiches! YUM-O! My kids (who also have Celiac) have a thing against sauerkraut, so I make “Rachels” using coleslaw instead. (they totally don’t get that coleslaw and sauerkraut are both make of cabbage- but shhhh- that’s ok!!!) I think I’ll make these for dinner tonight!!!!!
We’re having them again too. Thanks for stopping by, Melissa.
Wendy, this is spectacular. When can I come over, and will you make me one? I love reubens.
Sounds like a good excuse for a party. Come on over!
Hey, what a great idea. Now I know what to do with my leftover waffles. Save them and make them into sandwiches!
Angie
You gotta be resourceful living this gluten-free life. Thanks for the comment and the visit.