Updated: Jul 2
You could easily toast up some store-bought gluten-free waffles – there are some decent ones available. But there’s something about pouring a pale yellow batter into a waffle iron and opening it up a few minutes later to the sight of golden brown goodness.
Makes 3 – 7″ Belgian waffles
3 Tbsp butter, melted 1 cup gluten-free flour blend 2 tsp baking powder 1/4 tsp salt 1/2 c milk 1 tsp vanilla extract 2 eggs 1 Tbsp brown sugar 1 Tbsp sugar oil spray
Turn on the waffle iron.
Melt the butter and set it aside to cool down a little bit.
In a large mixing bowl whisk the flour, baking powder and salt together.
In a small mixing bowl whisk the milk, vanilla, eggs and both sugars together.
Pour the milk-egg mixture into the dry ingredients and mix well. Stir in the melted butter.
Spray the waffle iron with a light coating of oil. Pour in the batter and fill to about 1/2 inch from the edge. Cook until golden brown. In my waffle iron took about 4 minutes.
If you are making several, keep the finished ones warm in a 200° oven on a wire rack. Do not put them on a pan - the bottom will get soggy.
If you have leftovers, these freeze very well in a zip top bag.