You may be wondering the difference between a waffle and a pancake batter. A gluten free waffle recipe often calls for whole eggs. In this recipe, I have made them the traditional way, separating the egg yolks and whites. The whites are whipped until stiff and then folded into the batter at the end. This lends an airier texture to waffles versus an almost cake-like pancake texture. The other difference between waffles and pancakes is the fat content. Waffles contain more fat (oil or butter) which makes them crisper.
Have you ever wondered what the difference between a pancake and a waffle batter? Learn the secret to making light and crisp waffles using this gluten free waffle recipe.
Ingredients:
- 1-1/2 cups Carla's Gluten Free All Purpose Flour Blend recipe, using cornstarch, not tapioca flour
- 1 tablespoon granulated sugar
- 1 tablespoon gluten-free baking powder
- 1/2 teaspoon salt
- 2 large eggs, separated, at room temperature
- 1-3/4 cups milk
- 1/2 cup cooking oil
- 2/3 teaspoon pure vanilla extract
- Pure/gluten-free maple syrup (optional)
Instructions:
- Preheat your waffle iron.
- In a large bowl, whisk together flour blend, sugar, baking powder, and salt; set aside.
- In the bowl of your mixer, beat the egg whites until stiff peaks form; set aside.
- Create a well in the center of the flour mixture. Add the egg yolks, milk, oil, and vanilla. Whisk until smooth.
- Using a rubber/silicone spatula, gently fold in the whipped egg whites. Set batter aside to thicken.
- Using a measuring cup or other container with a spout, pour some batter onto the preheated waffle iron. Cook until crisp, about 7 - 8 minutes on medium heat. (Adjust cooking time and amount of batter for your waffle iron.)
- To keep waffles warm, preheated your oven to 170 - 200°F. Turn off the oven. Set waffles directly on the oven rack until ready to serve.
- Serve with your favorite maple syrup. To make waffles for storing in the freezer, cook them on the light setting of your waffle iron and freeze them in single layers on parchment paper. Then store them in resealable storage bags and freeze long-term. Toast frozen waffles until crisp.
Tips
**In choosing pure maple syrup, you may notice its grade. In the United States, it will either be labelled Grade A or Grade B. Grade C is not consumable. Grade A is divided into sub categories: Light Amber or Fancy, Medium Amber, and Dark Amber. Then the Vermont Agency of Agriculture Food and Markets and New Hampshire use different grading system for color. Vermont uses "AA", "A", etc., a higher standard. Meanwhile, Grade A is usually milder in flavor than Grade B syrup. Any pure maple syrup is gluten-free.
If you are in a hurry and don't have time to whip the egg whites, beat whole eggs into the flour instead of just egg yolks. However, the egg whites tend to make the batter lumpy, therefore, use the back of the spoon to mash the lumps.
Don't worry how your gluten free waffles are shaped. Sometimes it's just easier to make them irregular than risking them overflowing the waffle pan.
Discover 170+ Gluten Free Breakfast Recipes.
Facebook Comment – January 3, 2015,
“They ARE the best waffles ever.”
~B.L.
These waffles were delicious! Follow the recipe, beat the egg whites for a long time, and you will end up with awesome waffles! Getting ready to make these for the 2nd time and will be doubling the recipe again :)
the waffles tasted great. For me the recipe it was liquid so I add 2 more cups of gluten free flour.
Loved it!! Thank you so much :) If you pay close attention and read the instructions properly it will work :)
Hi- I made the waffles today, but the batter was super thin- I didn’t even add the last 1/4 of milk as it was so watery. They baked up very airy, but it was oily tasting and not enough flour.
Sorry, but I would reduce the milk and increase the flour for next time!!!
The waffles came out nice & crispy. The only thing I did different was reduce the amount of milk & added more gluten free flour.
These waffles turned out delicious! Thank you!
These were wonderful. I used King Arthur flour and I used half as much salt, because for some reason gluten free baked goods often turn out too salty. The batter is thin, but I think a person just has to get the hang of handling the waffle iron. It always takes me a while to figure out the amount, cooking time, and temperature level. Next time I will double the recipe.
Thank you so much for sharing.
I had the same problem, so I added more flour and it worked pretty well.
Second time making these and I love this recipe. They are so light and yummy! Even my gluten eating hubby loves them.
This batter is WAY too watery and it’s burnt all over my waffle iron. Thanks for wasting my food!!!!
I’m fairly certain you are the only one responsible for “wasting your food”
Love the recipe both with the eggs separated and not. I grind my own flour so afterwards I just put it in a blender to make it more fine. I also did this sugar-free.
I made today this recipe with some different proportions and it’s a HUGE success!!!!
I used a mix of rice flour and potato starch (6 parts of rice flour + 2 potato starch + 1 tapioca flour) because we don’t have that flour in my country. I had to double the quantity of the flour and cut a little of milk.
Very puffy and crispy!
Really loved them!
I made this recipe exactly as stated, even making your flour blend and the waffles were thin and oily. I loved the flour but it was just not a good batter. They certainly didn’t rise that the ones in the picture. I will try again but maybe add more of the flour blend.
Hey Carla!
This recipe for Belgian Waffles looks great! I’ve just started removing gluten from my diet, and I can’t wait to try it (waffles are my absolute favorite weekend breakfast)!! BTW the country is Belgium, the adjective is Belgian. They’re called “gaufres” in French, and “Wafels” in Flemish. Probably TMI, but thought you might like to know! Cheers, and thanks for the great resource (website)!!
I made this and doubled the recipe using domata flour. They came out really soggy but had an awesome flavor. What do I need to do different? I didn’t have time to beat the egg whites.
hi Carla, by any chance can I substitute the flour for rice flour?.. I live in Venezuela and we do not get such products… Thanks….
Hi Cori,
I would give it a go along with, but be sure to allow the batter to rest for 15 to 30 minutes to allow the gritty rice flour to soften. If you superfine rice flour that will not be necessary.
Enjoy,
Carla
I’m assuming the sugar goes in with the dry mix?
Yes, John. Good catch. Recipe now updated.
Enjoy!
Carla
I made this today, 12/14/13, for an early Christmas breakfast for my Ladies Bible Study Group. I followed the directions exactly for the first batch, except I used a different GF flour blend. The first batch’s batter was thin, so I added more of the flour blend. I expected more waffles per the quantity listed in the recipe, but I had to unexpectedly and quickly whip up another batch (no time to separate eggs this time) to have enough for my guests. The waffles were delicious, light and airy, and I would definitely make them again. Thank you for the recipe.
Kalani,
Thanks for the feedback! Did you use “superfine” rice flour such as the one made by Authentic Foods? Superfine rice flour is much more dense than regular rice flour. When using regular rice flour you do need to use more. In addition, the thinner the batter, the crispier the waffle.
Take care and happy holidays!
Carla
Hey Carla these are awesome made them for the first time ever. Always have just done Gluten free crepes or pancakes.
I did use little less oil though, and you had mix oil twice. Wasn’t sure when butter was supposed to go in, so I did it first. I also didn’t separate the eggs.
Mine only made 8 Belgium waffles, so good I should have doubled the batch but only had 2 eggs. My husband and son gobbled them up, I managed to only get two.
Will def make again
Hi Shelly,
I’m so glad to hear your family enjoy this gluten free waffle recipe.
Thanks for pointing out that the oil step was in there twice. I removed the second one, now.
Take care!
Carla