These light and fluffy gluten-free waffles are a favourite weekend breakfast of ours, served with a drizzle of maple syrup and seasonal fresh fruit.
They only have a little sugar so aren't super sweet - you can easily leave the sugar out and make them completely sugar-free if you wish.
Store any leftover waffles in the fridge or freezer for an easy breakfast - my son loves them as an after school snack too - just pop in the (gluten-free) toaster to reheat.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 200 g gluten-free plain flour I use White Wings or Orgran gluten-free plain flour which both contain binder gums.
- 1½ teaspoons gluten-free baking powder
- 4 teaspoons white sugar optional
- 60 g butter melted and cooled
- 240 ml milk of choice
- 2 eggs size large
- 1 teaspoon vanilla bean paste
Method
- Melt the butter and leave to cool.
- Heat your waffle maker.
- In a large bowl, whisk the flour, baking powder and sugar, if using, together.
- In another bowl whisk the cooled butter with the milk, eggs and vanilla bean paste until fluffy with a balloon whisk.
- Pour the egg mixture into the dry ingredients and whisk with the balloon whisk until no lumps remain.
- Lightly grease your waffle maker, if needed.
- Ladle some of the batter (around â…“ cup / 80ml, depending on the size of your waffle maker) into each square of the waffle maker.
- Cook for 3-5 minutes (different waffle makers take different times), until golden and crisp.
- Check on them regularly – they can burn far quicker than gluten-containing waffles!
- Carefully remove from the waffle maker and serve or cool on a wire cooling rack.
- Repeat until the batter is used up.
- The cooked waffles can be stored in the fridge, covered for up to 3 days. To warm up, place in the toaster. If coeliac - I haven't used the toaster bags. If the toaster is used by gluten-containing bread beware cross contamination could occur.
Nutrition
Calories 229kcal | Carbohydrates 27g | Protein 6g | Fat 12g | Saturated Fat 6g | Polyunsaturated Fat 1g | Monounsaturated Fat 3g | Trans Fat 0.3g | Cholesterol 81mg | Sodium 206mg | Potassium 83mg | Fiber 3g | Sugar 6g | Vitamin A 394IU | Calcium 138mg | Iron 1mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 200 g Gluten-free plain flour I use White Wings or Orgran plain gluten-free flours which both contain a binding gum.
- 1½ teaspoons gluten-free baking powder
- 60 g butter melted and cooled
- 1 c milk of choice
- 2 eggs size large
- 1 teaspoon vanilla bean paste
- 1 tablespoon white sugar optional
Method
- Melt the butter and leave to cool.
- Heat your waffle maker.
- In a large bowl, whisk the flour, baking powder and sugar, if using, together.
- In another bowl whisk the cooled butter with the milk, eggs and vanilla bean paste until fluffy with a balloon whisk.
- Pour the egg mixture into the dry ingredients and whisk with the balloon whisk until no lumps remain.
- Lightly grease your waffle maker, if needed.
- Ladle some of the batter (around â…“ cup / 80ml, depending on the size of your waffle maker) into each square of the waffle maker.
- Cook for 3-5 minutes (different waffle makers take different times), until golden and crisp.
- Check on them regularly – they can burn far quicker than gluten-containing waffles!
- Carefully remove from the waffle maker and serve or cool on a wire cooling rack.
- Repeat until the batter is used up.
- The cooked waffles can be stored in the fridge, covered for up to 3 days. To warm up, place in the toaster. If coeliac - I haven't used the toaster bags. If the toaster is used by gluten-containing bread beware cross contamination could occur.
Nutrition
Calories 229kcal | Carbohydrates 27g | Protein 6g | Fat 12g | Saturated Fat 6g | Polyunsaturated Fat 1g | Monounsaturated Fat 3g | Trans Fat 0.3g | Cholesterol 81mg | Sodium 206mg | Potassium 83mg | Fiber 3g | Sugar 6g | Vitamin A 394IU | Calcium 138mg | Iron 1mg
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