• chef janet

Gluten-Free Waffles

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

  1. Turn on the waffle iron.

  2. Melt the butter and set it aside to cool down a little bit.

  3. In a large mixing bowl whisk the flour, baking powder and salt together.

  4. In a small mixing bowl whisk the milk, vanilla, eggs and both sugars together.

  5. Pour the milk-egg mixture into the dry ingredients and mix well. Stir in the melted butter.

  6. 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.

  7. 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.

  8. If you have leftovers, these freeze very well in a zip top bag.


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