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:
Instructions:
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.
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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.