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Easy Gluten-Free Waffles Recipe

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★★★★★

4.6 from 63 reviews

Delicious and easy gluten free waffles made with a simple batter of gluten free flour, milk, yoghurt, and eggs. These waffles are crispy on the outside and soft on the inside, perfect for a cozy breakfast or brunch. The recipe is adaptable with common pantry ingredients and suitable for those avoiding gluten.

Ingredients

Scale

Dry Ingredients

  • 240 g (2 cups) plain gluten free flour blend (e.g. Doves Farm Freee gluten free plain white flour without xanthan gum)
  • 50 g (¼ cup) caster/superfine or granulated sugar
  • 4 tsp baking powder
  • ½ tsp xanthan gum (omit if your flour blend already contains xanthan gum)
  • ¼ tsp salt

Wet Ingredients

  • 160 g (⅔ cup) whole milk, room temperature
  • 115 g (½ cup) full-fat plain or Greek-style yoghurt, room temperature
  • 50 g (3½ tbsp) oil, such as olive, sunflower or vegetable oil
  • 2 US large/UK medium eggs, room temperature
  • ½ tsp vanilla bean paste or 1 tsp vanilla extract

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the gluten free flour blend, sugar, baking powder, xanthan gum, and salt until well combined.
  2. Add wet ingredients: Add the milk, yoghurt, oil, eggs, and vanilla to the dry ingredients. Whisk thoroughly until the batter is smooth with no lumps. The batter should have a consistency similar to American-style pancake batter. If it is too thick, add up to 15g (1 tablespoon) extra milk to loosen.
  3. Rest the batter: Let the batter rest at room temperature for 10 minutes while you preheat the waffle maker. This helps improve texture and consistency.
  4. Preheat waffle maker: Turn on your waffle maker and set it to the highest or medium-high heat setting. Adjust according to your machine’s behavior. Do not grease if using a non-stick waffle maker, otherwise lightly coat with oil, butter, or cooking spray.
  5. Cook waffles: Pour about ⅔ to ¾ cup of batter into the preheated waffle maker, adjusting the amount based on the size of your waffle maker. Close the lid and cook for about 5 minutes or until the waffle is golden brown and crispy. Avoid overfilling to prevent batter from leaking out.
  6. Remove and cool: Transfer cooked waffles to a wire rack to keep crisp. Repeat the process with remaining batter. Yield depends on waffle size; about 4 large waffles (6¾ inches/17 cm diameter) can be made.
  7. Serve and store: Serve waffles hot or warm with your choice of toppings. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a toaster or oven to restore crispness.

Notes

  • If your gluten free flour blend already contains xanthan gum, omit the added xanthan gum.
  • Resting the batter helps improve waffle texture but can be skipped if short on time.
  • Adjust milk quantity if batter is too thick to ensure a smooth pouring consistency.
  • A non-stick waffle maker typically does not require greasing, but others might benefit from a light oil or butter coating.
  • Waffles are best eaten immediately for optimal crispness as they soften when cooled.
  • Reheating waffles in a toaster or oven helps restore their crisp exterior.

Keywords: gluten free waffles, easy waffles, breakfast waffles, gluten free breakfast, crispy waffles

Find it online: https://yumwithmia.com/easy-gluten-free-waffles-recipe/