**Gluten-Free Waffles: A Delightful and Nutritious Breakfast Option**
Indulge in the fluffy goodness of gluten-free waffles, a delectable breakfast treat that caters to diverse dietary preferences. Crafted with wholesome ingredients like almond flour, oat flour, and tapioca flour, these waffles offer a delightful texture and a symphony of flavors. Dive into the classic buttermilk waffle recipe, a timeless favorite that delivers a crispy exterior and a tender, fluffy interior. For those seeking a vegan option, the vegan waffle recipe, featuring almond milk and flax eggs, promises a guilt-free indulgence. Craving a sweet and tangy twist? The lemon ricotta waffle recipe tantalizes taste buds with a burst of citrusy brightness, while the savory cheddar and chive waffle recipe delivers a delightful balance of flavors that will satisfy your cravings. With these diverse recipes, gluten-free waffles become a versatile culinary canvas, ready to be adorned with your favorite toppings, from fresh berries and whipped cream to crispy bacon and maple syrup.
GLUTEN-FREE WAFFLES
So far this is the best I've come up with for waffles. They get a nice crispy outer shell in my waffle iron that I find delicious. Be warned: you have to like buckwheat to like these. Using half creamer and half milk is pretty awesome if you don't mind the extra fat/calories. You can substitute applesauce for the oil, if desired.
Provided by stairguy
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 20m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Stir milk, buckwheat, almond flour, vegetable oil, eggs, baking powder, sugar, and salt together in a bowl until batter is smooth.
- Working in batches, ladle batter into preheated waffle iron and cook until waffles are golden and crisp, 3 to 5 minutes.
Nutrition Facts : Calories 277.9 calories, Carbohydrate 22.6 g, Cholesterol 79.6 mg, Fat 18.5 g, Fiber 2.4 g, Protein 7.7 g, SaturatedFat 3.9 g, Sodium 815 mg, Sugar 5.5 g
GLUTEN-FREE WAFFLES
Make and share this Gluten-Free Waffles recipe from Food.com.
Provided by GinnyP
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the dry ingredients.
- Mix together the 1 1/2 cups milk and eggs; stir in the butter.
- Stir the wet ingredients into the dry ingredients.
- Add additional milk until you get a batter a little thicker than pancake batter.
- Spread a ladleful or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.
- (Mine whistles.) Serve immediately.
- Freeze leftovers in a plastic baggie with a sheet of wax paper in between each waffle.
- NOTE: My absolute favorite flour for waffles is"All-Purpose Celiac Flour" by Kinnikinnick (They are based in Canada. www. kinnikinnick. com) If ordering online isn't an option for you, try this flour blend: 2 cups White Rice Flour, 1 cup Potato Starch, 1/2 cup Tapioca Starch, 1-3/4 tsp Guar Gum.
- Use 2 cups for waffles.
- (I haven't tried this substitution, but based on the ingredient list on the package and with help from Bette Hagman's books, it sounds like a good bet.).
CATHY'S GLUTEN-FREE OATMEAL WAFFLES
If you are bored with your morning bowl of oatmeal, here's a great alternative. Make lots of extra, freeze, and toast them on demand. Serve with butter, maple syrup and sliced banana ...yummy!
Provided by Cathy Maykut Cayton
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat a waffle iron according to manufacturer's instructions. Grease with cooking spray.
- Combine oats and almond milk in a large bowl.
- Whisk egg yolk and butter together in a small bowl; stir into oat mixture.
- Beat egg white in a glass, metal, or ceramic bowl until stiff peaks form.
- Stir brown sugar and baking powder into the oat mixture. Fold beaten egg white gently into the batter.
- Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 235.4 calories, Carbohydrate 25.9 g, Cholesterol 69.4 mg, Fat 12.4 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 233.5 mg, Sugar 5.1 g
PERFECT GLUTEN-FREE PUMPKIN WAFFLES
Amazing pumpkin waffles that are also gluten-free and dairy-free.
Provided by Happiest Cookie on the Block
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Combine gluten-free flour, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl.
- Whisk eggs in a separate bowl. Whisk in almond milk, coconut oil, pumpkin puree, maple syrup, and vanilla extract. Fold in flour mixture until batter is just blended.
- Preheat waffle iron according to manufacturer's instructions. Let batter rest, about 10 minutes.
- Stir batter. Scoop 1/2 cup batter onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 617.2 calories, Carbohydrate 72.2 g, Cholesterol 139.5 mg, Fat 34.1 g, Fiber 9.1 g, Protein 12.9 g, SaturatedFat 24.8 g, Sodium 842.6 mg, Sugar 14.5 g
QUINOA PANCAKES OR WAFFLES (GLUTEN FREE)
From Recipes for Food Allergies by Marilyn Gioannini. Amaranth flour can be substituted for the quinoa flour.
Provided by NELady
Categories Breakfast
Time 20m
Yield 8-10 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir flour, baking powder, cinnamon, and salt together in a medium mixing bowl.
- Put juice, oil and honey into 2-cup non-metal measuring cup or small bowl; heat briefly in the microwave (about 30 seconds) to soften the honey. This step is not necessary if honey is omitted.
- Add grated apple and egg to liquid mixture.
- Pour the liquid ingredients into the flour mixture ande mix well, using a whisk.
- If the batter is too stiff, add a little more liquid (if egg is omitted, about 2 tablespoons more liquid will be needed).
- Pour by spoonfuls onto medium hot griddle, making small 4-inch pancakes. Serve with maple syrup or applesauce.
- WAFFLES: Increase oil to 2 tablespoons. Waffles work well, even if honey and egg are omitted.
Nutrition Facts : Calories 65.9, Fat 3.5, SaturatedFat 0.5, Sodium 131.2, Carbohydrate 9.4, Fiber 1.3, Sugar 6.9, Protein 0.2
GLUTEN-FREE CHOCOLATE CHIP COOKIE WAFFLES
A great way to change up breakfast and even make it healthier without them knowing! Getting anyone in this house to eat yogurt or milk that doesn't come from cows is sometimes a challenge. This is my way of sneaking in better options. Store leftovers in a freezer-safe bag and reheat in the oven or in a toaster. Will keep in the freezer for up to 1 month.
Provided by CoOkInGnUt
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 23m
Yield 5
Number Of Ingredients 10
Steps:
- Preheat a waffle iron according to manufacturer's instructions.
- Whisk milk, yogurt, butter, and vanilla extract together in a bowl.
- Mix gluten-free flour, chocolate chips, oat flour, sugar, baking powder, and salt together in a bowl. Stir milk mixture into the flour mixture until well incorporated. Let batter stand, about 10 minutes.
- Pour 1/2 cup of batter onto the preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes. Transfer to a wire rack to cool. Repeat with remaining batter.
Nutrition Facts : Calories 493.2 calories, Carbohydrate 71.4 g, Cholesterol 26.3 mg, Fat 23.1 g, Fiber 7.6 g, Protein 8.5 g, SaturatedFat 12.4 g, Sodium 400.7 mg, Sugar 31.2 g
GLUTEN-FREE OVERNIGHT YEASTED WAFFLES
Gluten-free waffles with a delicate yeast flavor get a crispy and crunchy outside, but are melt-in-your-mouth soft on the inside. They freeze quite well, too. These waffles work with sweet or savory toppings.
Provided by Buckwheat Queen
Categories Breakfast and Brunch Waffle Recipes
Time 9h35m
Yield 12
Number Of Ingredients 8
Steps:
- Approximately 9 hours or the night before making waffles, combine warm water, honey, and yeast in a small bowl. Stir and let rest until bubbly, 5 to 10 minutes.
- Combine milk and olive oil in a large mixing bowl. Add 1 1/2 cups gluten-free flour, 1/4 cup at a time, mixing well between each addition, to create a thick but pourable batter. Add more flour if batter is too thin, 1/8 cup at a time, until a pourable batter is achieved.
- Stir yeast mixture into batter until just combined. Cover bowl with a lid or plastic wrap and leave on the kitchen counter all night; batter will double or even triple in volume, so be sure the bowl is large enough.
- When you are ready to make the waffles, add beaten egg and salt to the bowl with the batter.
- Preheat a waffle iron according to manufacturer's instructions. Cook about 1/4-cup batter in the preheated waffle iron until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 18.3 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 2.4 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 26.8 mg, Sugar 2.2 g
SPICY GLUTEN-FREE CHICKEN AND CHEDDAR WAFFLES WITH BLACKBERRY-MAPLE SYRUP
These crispy Cheddar waffles combine with chicken tenders and a spicy blackberry-muddled maple syrup for a sophisticated version of a classic Southern dish that's also gluten free!
Provided by Angela Sackett Superhotmama
Categories 100+ Everyday Cooking Recipes
Time 1h10m
Yield 8
Number Of Ingredients 23
Steps:
- Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
- Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
- Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
- Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
- Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
- Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
- Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.
Nutrition Facts : Calories 678.3 calories, Carbohydrate 68 g, Cholesterol 187.5 mg, Fat 29.5 g, Fiber 9 g, Protein 39.3 g, SaturatedFat 13.4 g, Sodium 514.4 mg, Sugar 29.1 g
GLUTEN-FREE CHICKEN AND WAFFLES
Crispy fried chicken tenders and bacon served on a waffle topped with a creamy, spicy maple sauce will convince you to put your diet on hold for a day. And even though it's all gluten-free, it won't matter to your glutenivores.
Provided by Buckwheat Queen
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Chicken
Time 3h15m
Yield 6
Number Of Ingredients 26
Steps:
- Put chicken tenders in a zip-top bag and pour in buttermilk. Refrigerate for 2 hours or up to 4 hours. Allow chicken to reach room temperature before cooking.
- Stir maple syrup, butter, and sriracha sauce together to create the condiment. Set aside.
- Place 1 cup white rice flour in a bowl. Whisk eggs together in a shallow dish. Mix corn flakes, bread crumbs, Creole seasoning, 1/2 teaspoon salt, and pepper together in another shallow dish.
- Drain chicken and discard buttermilk. Dredge a chicken tender in the bowl of white rice flour, shaking off any excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumb mixture to coat both sides. Place the breaded tender onto a plate. Continue process with the remaining chicken tenders. Run the tenders through the egg wash and dredge through the crumb mixture a second time. Tap and allow excess to fall off.
- Heat a large skillet over medium heat. Cook bacon until slightly crispy and fat is rendered, about 4 minutes per side. Let bacon drain on a wire rack over paper towels. Increase heat to medium-high. Add vegetable oil to the bacon grease and heat to between 350 to 375 degrees F (175 to 190 degrees C).
- Fry tenders in the hot oil until no longer pink in the center and the juices run clear, 6 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place chicken on the rack with the bacon.
- Preheat a waffle iron according to manufacturer's instructions.
- Whisk egg whites and cream of tartar on medium high speed in the bowl of a stand mixer until stiff peaks form.
- Sift brown rice flour, 1/2 cup white rice flour, cornstarch, baking powder, powdered milk, and a pinch of salt together in a mixing bowl twice. Make a well in the center. Pour in milk, honey, oil, and vanilla extract while lightly stirring. Do not overmix. Fold in egg whites until just combined; leaving pillows of egg whites will create fluffy pockets in the waffles.
- Cook batter in the waffle iron according to manufacturer's instructions, or until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter to make 6 waffles. This batter will make 7 total; you can freeze the remaining waffle if desired.
- Heat maple syrup sauce in the microwave for 1 minute. Place waffles on serving plates. Top each with 3 slices of bacon. Divide chicken between the waffles and top with sauce.
Nutrition Facts : Calories 715.8 calories, Carbohydrate 102.1 g, Cholesterol 154.3 mg, Fat 20.1 g, Fiber 2.8 g, Protein 30.7 g, SaturatedFat 6.9 g, Sodium 1416.9 mg, Sugar 33.3 g
MULTI-GRAIN GLUTEN FREE SOURDOUGH WAFFLES
Having recently gone gluten free I was sad about not having the ability to make sourdough waffles. I found a brown rice starter on line that I tweaked and then developed my waffles. Most of the recipes I found were high in starch and I wanted something with a little more fiber. These waffles freeze well and can be enjoyed later by placing frozen waffle in toaster oven and toasting until desired crispness. Hope you enjoy!
Provided by PaulaG
Categories Sourdough Breads
Time 12h5m
Yield 12 waffles
Number Of Ingredients 15
Steps:
- Before going to bed, mix together the sponge in a glass bowl. Add enough water for a thick waffle dough. Cover bowl with plastic wrap and allow to stand in a warm place over night.
- In the morning, add the buttermilk powder, ground flax seed and sea salt to the sponge and stir well.
- Beat the egg yolks with coconut oil, vanilla and honey. Set aside.
- Beat the egg whites until stiff. Fold the beaten egg yolk mixture into the sponge and then carefully fold in egg whites. Allow the waffle batter to rest for 15 minutes in a warm place.
- Mix the baking soda with 1 tablespoon water and add ton the mixture stirring gently.
- Spoon batter onto preheated waffle iron and bake until crisp and brown. Please note that gluten free products often require a little longer to cook completely.
- Leftovers can be bagged and frozen for another day. To reheat, place frozen waffle in toaster oven and toast.
- Sourdough baking isn't an exact science. If the batter is to thin add additional flours. If the batter is to thick add additional water.
GLUTEN-FREE SOURDOUGH CHESTNUT WAFFLES
Nothing screams autumn like chestnuts. Naturally leavened, gluten-free sourdough starter mixed with fine chestnut flour gives this waffle a smooth, smoky flavor accented by a buttery soft inside and a light, crispy shell outside. Top with your favorite pumpkin butter or pumpkin syrup, and you'll be ready to play in the leaves.
Provided by Buckwheat Queen
Categories Breakfast and Brunch Waffle Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat a waffle iron.
- Whisk 1/2 cup milk, eggs, 1/4 cup plus 2 tablespoons butter, and maple syrup together in a bowl. Sprinkle chestnut flour, cinnamon, and baking soda on top of the egg mixture, whisking well the whole time. Fold in sourdough starter until fully incorporated but without over mixing. Add additional milk 1 tablespoon at a time to thin batter, if necessary.
- Cook in the preheated waffle iron until waffles are golden brown and the iron stops steaming, about 5 minutes each.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 19.3 g, Cholesterol 94.8 mg, Fat 14.1 g, Fiber 0.9 g, Protein 6.1 g, SaturatedFat 8.2 g, Sodium 153.2 mg, Sugar 4.2 g
GLUTEN FREE WAFFLES!!
Being new to a gluten-free diet can be frustrating, but it doesn't mean you have to avoid the foods you enjoy. Made with sweet sorghum flour and tapioca starch, these waffles will be nice and crispy on the outside, while light and fluffy on the inside! Separating the eggs is optional, but worth the extra work! Instead of regular syrup, top with apple butter, greek yogurt, or berries. My husband and son love peanut butter on their waffles. You can add 1-2 teaspoon of cinnamon for extra flavor.
Provided by Gen
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 30m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat a waffle iron according to manufacturer's instructions. Spray iron with cooking spray.
- Mix sorghum flour, tapioca starch, sugar, baking powder, xanthan gum, and salt in a large bowl.
- Beat chicken and duck egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
- Beat egg yolks, almond milk, applesauce, and vanilla extract together in a large bowl. Continue beating while gradually adding the flour mixture; blend until smooth. Fold the egg whites into the batter.
- Pour 2/3 cup batter onto preheated waffle iron. Cook until golden brown.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 56 g, Cholesterol 161 mg, Fat 3.9 g, Fiber 5.3 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 426.3 mg, Sugar 12 g
SIMPLE FREE GLUTEN FREE RICE WAFFLES
Make and share this Simple Free Gluten Free Rice Waffles recipe from Food.com.
Provided by weekend cooker
Categories Breakfast
Time 20m
Yield 6 waffles, 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook rice according to package directions.
- Place all ingredients in a food proceesor until smooth, stopping to scrape down the sides.
- Bake in a preheated, oiled waffle iron until golden brown.
BANANA TEFF WAFFLES (GLUTEN-FREE AND SOY-FREE)
My daughters believe that waffles are a food group. Because we are gluten-free, we make our own. These tender-but-crisp waffles are perfect.
Provided by GFDoctor
Categories Breakfast and Brunch Waffle Recipes
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat and lightly grease a waffle iron according to manufacturer's instructions.
- Whisk brown rice flour, teff flour, walnuts, rice flour, brown sugar, baking soda, and baking powder together in a bowl. Beat milk, bananas, eggs, yogurt, oil, and vanilla extract together in a separate bowl. Stir flour mixture into banana mixture until batter is just mixed.
- Pour 1/4 to 1/2 cup batter into the preheated waffle iron; cook according to manufacturer's instructions until golden brown, 5 to 10 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 49.8 g, Cholesterol 99.1 mg, Fat 18.4 g, Fiber 4.1 g, Protein 11.5 g, SaturatedFat 3.6 g, Sodium 347.8 mg, Sugar 14.4 g
GLUTEN-FREE HOMEMADE WAFFLES
Don't let gluten intolerance keep you from enjoying waffles. This easy recipe is the answer! Prefer pancakes? Make it your way with the variation below.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Heat waffle maker. (Waffle makers without a nonstick coating may need to be brushed with vegetable oil.) In blender, place eggs, milk, oil, sugar and vanilla. Cover; blend until mixed. Add all flours, the baking powder, salt and baking soda. Cover; blend until well mixed.
- Pour slightly less than 1 cup batter onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake about 5 minutes or until steaming stops and waffles are browned on both sides. Carefully remove waffle. Repeat with remaining batter. Serve waffles with syrup.
Nutrition Facts : Calories 640, Carbohydrate 117 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (One 6 1/2-inch Waffle and 1/4 Cup Syrup), Sodium 490 mg, Sugar 62 g, TransFat 0 g
GLUTEN-FREE COOKIES-N-CREAM WAFFLES
The flour blend recipe makes more than you'll need to cook up these waffles. Just transfer the remaining flour to an airtight storage container and place it in a cool, dry place or refrigerate it. Now, you'll be ready to make your next gluten-free recipe.
Provided by Silvana Nardone
Time 20m
Yield 8 waffles
Number Of Ingredients 18
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the waffles: In another large bowl, whisk together 1 1/2 cups of the gluten-free flour blend, sugar, baking powder and salt. (Reserve the remaining gluten-free flour blend for another use.)
- Preheat a Belgian waffle iron to medium-high and grease with gluten-free cooking spray. In a small bowl, whisk together the milk, eggs, oil and vanilla; stir into the flour mixture until combined. Stir in the chocolate chips, then lightly fold in the cookie crumbs.
- Pour a heaping 1/3 cup of batter into each waffle iron square, pushing the batter out to the edges; scatter over some of the larger cookie pieces. Close the waffle iron and cook until crisp, about 4 minutes. Cook the remaining waffles and top with whipped cream, chocolate syrup and more cookie pieces.
Nutrition Facts : Calories 478 calorie, Fat 14 grams, SaturatedFat 2.5 grams, Cholesterol 52 milligrams, Sodium 617 milligrams, Carbohydrate 84 grams, Fiber 2 grams, Protein 6 grams, Sugar 6 grams
GLUTEN FREE WAFFLES
My husband, who is not Gluten Intolerant, and I have these every Saturday morning. He likes these better than ones made with "real" flour! This recipe is easily halved or multiplied, as needed. These are also excellent to use as sandwich bread, sloppy joe open-face bread, (better if you omit the sugar and use regular milk instead of buttermilk); strawberry shortcake, etc. Refrigerate any leftovers and warm about 15-20 seconds in microwave before filling with sandwich stuff.
Provided by E Bennett
Categories Breakfast
Time 23m
Yield 5 waffles
Number Of Ingredients 9
Steps:
- Mix all ingredients together with a whisk, and pour into waffle iron, in batches.
- Add a bit more milk if too thick or a bit of rice flour if too runny.
- Can be made without eggs, if necessary; just add a little more liquid to make up for them.
Tips:
- Choose the right gluten-free flour blend: Not all gluten-free flour blends are created equal. Look for a blend that is specifically designed for waffles, or use a blend that has a high starch content, such as potato starch or tapioca starch.
- Use buttermilk or yogurt: Buttermilk or yogurt will help to make your waffles light and fluffy. If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Don't overmix the batter: Overmixing the batter will make your waffles tough. Mix the batter just until the ingredients are combined.
- Cook the waffles on a hot waffle iron: A hot waffle iron will help to create crispy waffles. Preheat your waffle iron to the manufacturer's recommended temperature before cooking.
- Serve the waffles immediately: Waffles are best served immediately after they are cooked. If you need to keep them warm, place them in a warm oven or toaster oven.
Conclusion:
Gluten-free waffles are a delicious and easy breakfast option. By following these tips, you can make perfect gluten-free waffles every time. So next time you're looking for a quick and easy breakfast, give these gluten-free waffles a try.
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