Easy Gluten Free Waffles Recipe Dairy Free Option
EASY GLUTEN FREE WAFFLES RECIPE (DAIRY FREE OPTION)
An easy recipe for gluten free waffles with a dairy free option that get perfectly crispy. They freeze well too so you can make a double batch and save some for later.
Provided by Sharon Lachendro - What The Fork Food Blog
Categories breakfast, brunch
Time 25m
Number Of Ingredients 9
Steps:
- Preheat your waffle iron according to your waffle iron directions. (I usually set mine on a higher setting because I like my waffles super crispy).
- In a large bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the eggs, milk, melted butter (or oil), maple syrup, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until combined (no need to over mix, some small lumps are ok). Let batter sit 5 minutes.
- Grease your waffle maker and cook your waffles according to your waffle iron directions. Serve immediately with maple syrup, and desired toppings. We like fresh fruit on ours!
Nutrition Facts : Calories 178 calories, Cholesterol 53 milligrams cholesterol, Fat 8 grams fat, Fiber 3 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, Sodium 200 milligrams sodium, Sugar 5 grams sugar
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.).
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