These light and fluffy gluten-free waffles are...
You can make them completely sugar-free if you wish, adding a little sugar helps them become golden?? If you are new to gluten-free cooking, watch them - they cook quicker and can catch easier!
These waffles are great for making ahead, then storing in the fridge or freezing for an easy breakfast - or my son loves them as an after school snack.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 60 g butter melted and cooled
- 240 ml milk of choice
- 2 eggs size large
- 1 teaspoon vanilla bean paste
- 200 g GF plain flour I use White Wings
- 1½ teaspoons GF baking powder
- 4 teaspoons white sugar optional
Method
- 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 together 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 ⅓ 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.
Private Notes
Tried this recipe?
Let us know how it was!IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 60 g butter melted and cooled
- 1 c milk of choice
- 2 eggs size large
- 1 teaspoon vanilla bean paste
- 200 g GF plain flour I use White Wings
- 1½ teaspoons GF baking powder
- 1 tablespoon white sugar optional
Method
- 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 together 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 ⅓ 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.
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