Description
Gluten free waffles should be as good as any gluten filled waffle you’ve ever had. They may take a little more time than making pancakes but that’s what weekend breakfasts are all about. Right?
Enjoying a slower pace in the kitchen, spending time together at the table and for some it’s about filling all those little indents with syrup. Whether you want waffles as an occasional treat or an everyday breakfast (reheated in the toaster) they’re easy to make.
The Best Gluten Free Waffles
I too see mixes at the grocery store (gluten filled and gluten free) labeled ‘pancake and waffle mix’. If that works for you fine.
If you want to make the best gluten free waffles then this is for you. I like both but there is a difference between pancakes and waffles.
Pancakes are soft and spongy while waffles are crispy on the outside, light and airy on the inside. Waffle batter generally has more fat, sugar and egg plus the batter is made lighter by folding in beaten egg whites.
What Gluten Free Flour is Best for Waffles
There’s no best flour in gluten free baking. There are flour blends that work and some that don’t. The most important thing is that you like the flour (meaning it doesn’t taste gluten free) and your recipes work. I’ve got lots of resources for you on gluten free flour if you’re not yet making recipes you love!
Experibaking is the term I borrowed from Sue Jennett over at A Canadian Celiac Podcast and it is a skill gluten free cooks need. There will always be substitution for flours you can’t tolerate, can’t find or ran out of. Some of you are also interested in improving the nutrition in everything you make.
I make these waffles with my EGFG gluten free flour blend but you can try substituting other flours, a small amount at a time. I recommend starting by replacing ¼ of the total amount of flour with something else. That could be oat flour, teff flour, buckwheat flour etc.
If you make waffles often you can compare week after week and perfect your recipe.
The New Basics for Gluten Free Cooks
Don’t beat the egg whites in waffles. What? Isn’t that what makes waffles and pancakes different?
Gluten free cooks have got to be open to learning. The challenge is that many of the traditional rules you may know don’t apply and when you’re new you don’t know which rules they are.
It takes time and effort to learn how to work with gluten free flour.
Traditionally adding beaten egg whites to waffle batter is what makes them lighter than pancakes and helps create the crisp exterior we love. America’s Test Kitchen, my most trusted resource for cooking gluten free; tested, tasted and retested. They say don’t beat the egg whites. Gluten free flours can’t absorb liquid like wheat flour so this step is simply unnecessary.
Secretly, that always feels like an extra step and an extra bowl so if you’re like me you’ll be happy to learn that trick.
PIN for later…
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Tools for a Gluten Free Kitchen
If you’re new to gluten free buying a waffle iron might be the perfect gift. It may last you a life time so be sure to buy the kind you like. A Belgian style waffle iron has deep indents to hold all those delicious toppings but the heart-shaped waffle iron makes hearts. ❤️
For large families and serious breakfast entertainers you can buy a double waffle iron like the kind you see in hotel breakfast rooms. I guarantee your waffle will taste a lot better than those hotel ones too.
Buttermilk Substitute
Buttermilk gives a subtle tang to baked goods and enhances the action of baking soda to lighten the batter. Store bought buttermilk is thick and smooth so it gives the best results. When I don’t have buttermilk this substitute works and it works with dairy free milk too.
| Buttermilk Substitute – Pour 1 tablespoon of vinegar or lemon juice into a measuring cup and add milk to measure 1 cup. Stir and let sit for a few minutes. Use in any recipe calling for buttermilk. |
Let me know in the comments below if you did a little experibaking with your waffles.
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More Recipes: Pancakes, Crepes and More
Waffles (with buttermilk)
For the best gluten free waffles the secret is not beating the egg whites. It's one of those tricks that gluten free cooks need to learn and it means one less bowl (gotta love that).
Ingredients
DRY INGREDIENTS
- 2⅔ cups EGFG gluten free flour blend*
- 2 Tbsp sugar
- ½ tsp salt
- ½ tsp baking soda
WET INGREDIENTS
- 1¾ cups buttermilk
- 3 eggs
- ¼ cup melted butter
Instructions
- In a large bowl whisk together dry ingredients: flour, sugar, salt and baking soda.
- In another bowl whisk together wet ingredients: buttermilk, eggs and melted butter.
- Pour the wet ingredients into the dry and whisk together until all lumps disappear and batter is slightly thickened, about 1 minute.
- Pour batter on preheated waffle iron, close and bake according to waffle iron directions, about 3 minutes.**
- Set cooked waffles on a wire rack inside a baking sheet to avoid steaming.
- Preheat oven to 200°F then turn it off. Keep waffles in warm oven while cooking.
- Serve with butter, syrup, fresh fruit or any toppings you like.
Notes
*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour. Makes ~ 8 cups.
**Every waffle iron is a bit different so it's worth learning the exact amount of batter you need to add to make a waffle without holes that doesn't drip batter all around the edges. Use a measuring cup and figure it out!
Tried this recipe?Let us know how it was!
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