Making gluten free waffles requires a waffle iron and perhaps a little more time than making pancakes…but isn’t that what weekend breakfasts are all about?
To me making waffles is about enjoying a slower pace in the kitchen and spending some time together at the table. Some might even say it’s about filling all those little indents with syrup. Whatever the reason, waffles can be an occasional treat or standard fare served out of the freezer midweek.
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Your waffle iron may last you a life time so be sure to buy the one you like. A Belgian style waffle iron has deep indents to hold all those delicious toppings but the romantics out there might choose the heart-shaped waffle iron. Imagine, waffle hearts served in bed. For large families and serious breakfast entertainers you can even purchase a double waffle iron like the kind you see in hotel breakfast rooms. Once you buy one you will find lots of different recipes and many ways to enjoy it.
I too see mixes at the store labeled ‘pancake and waffle mix’. If that works for you fine. If you are, or want to be, a breakfast snob well…there is a difference between pancakes and waffles. Pancakes are soft and spongy while waffles are crispy on the outside, light and airy on the inside. Waffle batter generally has more fat, sugar and egg plus the batter is made lighter by folding in beaten egg whites.
Once you get your recipe repeatable you can perfect it. That is where some knowledge about gluten free flour comes in handy. Try using this homemade gluten free flour mix but substitute ⅓ or ½ cup of the mix with oat flour, teff flour, buckwheat flour or any new flour you are learning about. If you make waffles often enough you can compare week after week and perfect your recipe or enjoy the subtle difference with each flour.
The challenge with gluten free baking is that many of the traditional rules you may know don’t apply. I would have said that for waffles the egg whites should be beaten separately and folded in for lightness. This recipe is adapted from America’s Test Kitchen where they test recipes until they perfect them, then share that information with the world so we can repeat the recipe in our own kitchens. They tested, tasted and adjusted then said don’t beat the egg whites. Okay, I’m not arguing with them. Don’t beat the egg whites.
For me the biggest challenge with gluten free baking is learning what baking tricks do not apply when you are using different gluten free flour combinations. Note to self – the learning never ends.
If you are a inspired to learn more about different flours follow my year-long blog post series on How to Use flours in gluten free baking.
Buttermilk gives a subtle tang to baked goods and enhances the action of baking soda to lighten a batter. This remains true with gluten free baking but what if you don’t have buttermilk in your fridge?
No problem, there is a substitute. Simply put 1 tablespoon of vinegar or lemon juice into a measuring cup and add milk to measure 1 cup. Stir and let sit for a few minutes while you are doing some prep and you can use this soured milk in any recipe calling for buttermilk. I prefer the thicker store bought buttermilk but when I don’t have any this works. It also works with dairy free milk.
Let me know in the comments below if you did a little experimenting with your waffles.
|2⅔ cups gluten free flour mix (I used my GF flour mix)|
|2 Tbsp sugar|
|½ tsp salt|
|½ tsp baking soda|
|1¾ cups buttermilk|
|¼ cup melted butter|
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