Gluten-Free Waffles

"These waffles turned me into a breakfast eater!"
 
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photo by Melanie Becker photo by Melanie Becker
photo by Melanie Becker
photo by MikeyD photo by MikeyD
photo by Karen G. photo by Karen G.
Ready In:
30mins
Ingredients:
6
Serves:
6
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ingredients

  • 2 cups gluten-free flour (see note*)
  • 12 teaspoon salt
  • 3 teaspoons baking powder
  • 1 12 cups milk, plus some
  • 2 eggs
  • 4 tablespoons butter, melted and cooled
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directions

  • Combine the dry ingredients.
  • Mix together the 1 1/2 cups milk and eggs; stir in the butter.
  • Stir the wet ingredients into the dry ingredients.
  • Add additional milk until you get a batter a little thicker than pancake batter.
  • Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.
  • (Mine whistles.) Serve immediately.
  • Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.
  • NOTE: My absolute favorite flour for waffles is"All-Purpose Celiac Flour" by Kinnikinnick (They are based in Canada. www. kinnikinnick. com) If ordering online isn't an option for you, try this flour blend: 2 cups White Rice Flour, 1 cup Potato Starch, 1/2 cup Tapioca Starch, 1-3/4 tsp Guar Gum.
  • Use 2 cups for waffles.
  • (I haven't tried this substitution, but based on the ingredient list on the package and with help from Bette Hagman's books, it sounds like a good bet.).

Questions & Replies

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Reviews

  1. Ginny P, thanks so much for this posting and all the other gluten free recipes you've posted. It's so hard for those of us with celiac disease to find good recipes. Thanks so much for sharing yours. Donna
     
  2. These were the first waffles I have eaten in over a year and I liked these waffles alot! I used a blend of sorghum flour, cornstarch and tapioca flour. I added a little stevia extract powder, 2 TBSP erythritol, 2 tsp xanthan gum and used canola oil instead of butter. I will definatly be making these again.
     
  3. Yes- it is true, finally a gluten free pancake recipe that taste oh so good. Note to everyone who makes these, I subbed milk with Almond breeze and butter, with I cannot believe it's not butter and Used Bob's red mill gluten free baking flour.<br/>PS- I added a 1/4 cup of chopped walnuts to the batter, pre calphalon. I topped the finished waffles off with sliced bananas and sugar free maple syrup
     
  4. Great waffles! I did make some changes... whipped the whites separately and added at the end, added a tsp of vanilla and 2tsp of sugar and subbed oil for butter and rice milk for milk. Thanks for a great recipe! The whole family loved them!
     
  5. I have to agree with all the other praising reviews. These were perfect and easy and most importantly QUICK to mix up. As for flour blend, the recommended substitution would work well. When I have time to blend my own substitute on the spot, I generally do 2/3 part whole grain flour (brown rice, teff, amaranth, quinoa or even white rice) and 1/6 part each of two starches (potato, arrowroot, corn, or tapioca).
     
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Tweaks

  1. Loved this recipe. We are new to GF & my kids approved this 100%! I did follow others tweaks. I added 2 tsp turbinado sugar, vanilla and I beat the egg whites separately and folded them in for fluffiness. Perfect!!
     
  2. Recipe as is was too salty. Omitted the salt completely and it tasted fine.
     
  3. Made them vegan and it worked! :)
     
  4. The waffles turned out perfect. I modified and made gluten and dairy free.<br/><br/>I used 2 and 1/4 cups from the following combo flour:<br/>3/4 cup tapioca starch<br/>3/4 cup potato starch<br/>1 cup sorghum flour<br/>1 cup brown rice flour<br/>1.5 cup amaranth flour<br/>2.5 tsp guar gum<br/><br/>I also used vanilla almond milk instead of milk. For the eggs, I kept the egg whites separate and folded in as recommended by others. The waffles worked great!
     
  5. These are good. I do think 2 tsp white sugar added makes them taste a bit better (not healthy of course though) I used the indicated homemade flour mixture proportions using sweet rice flour (a starch) in place of potato starch as that is what I had on hand. I used sea salt, baking soda in the dry ingredients plus 3/4 tbs organic apple cider vinegar whisked into the batter at the end to take the place of the baking powder to be corn & cream of tartar free, Carnation evaporated milk with some water, the eggs, plus I tried canola oil in place of the butter like another reviewer which is easier but butter adds better flavour especially without the sugar. For now on I will use butter unless I need to do dairy free. I also will not add some alcohol free vanilla following another review because it wasn't really detected. The delicious topping I used was recipe#37023 with added peeled chopped empire apple while cooking to make them just a bit soft. I will try and play with this recipe.
     

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