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.
This recipe calls for my gluten-free all-purpose flour blend recipe, which calls for “superfine” rice flour. Superfine ground flours produce a closer to a gluten-like texture. When using regular ground rice flour expect a different result.
Classic Gluten Free Waffle Recipe
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.
- 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)
- 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.
**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.
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