Fluffy Gluten Free Waffles
These gluten-free waffles are fluffy, crispy, and perfect for breakfast or brunch. Easy to make and freezer-friendly, your family will thank you.
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Servings: 4 people
Equipment
- waffle maker
- Mixing Bowls
Ingredients
Dry Ingredients
- 1 cup gluten free flour with xantham gum I use Bob Red Mill's 1:1 Baking Flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 pinch salt ¼ teaspoon
Wet Ingredients
- 1 egg
- 1 cup of milk regular, almond, etc
- 1 tsp vanilla
Toppings
- grass fed butter, a little powdered sugar, maple syrup, homemade whipped cream, fruit sauce etc.
Instructions
- Whisk dry ingredients together in a mixing bowl.
- In a separate bowl, mix wet ingredients.
- Combine wet and dry ingredients together. Let batter sit for 5-10 minutes.
- Spray waffle maker with non stick spray and heat up.
- Spoon about ¼ cup of batter into middle of waffle maker and close lid.
- When waffles are done, gently remove from waffle maker (I use a fork) and serve with desired toppings.
Notes
Make Ahead: Keep cooked waffles warm on a baking rack in the oven on low (250 degrees) until ready to eat. The baking rack ensures your waffles don't get soggy on the bottom.
Storage: Store extras in an airtight container in the fridge for up to three days or in the freezer for a couple of months. Make sure waffles are completely cool before freezing and use a freezer safe ziploc bag to store them with parchment between slices. Revive frozen waffles by popping them in the toaster for a crisp bite or microwave if you prefer them soft and fluffy again.
Recipe adapted from Bob's Red Mill.
Did you try this recipe?Please consider leaving a review below! I would be so grateful to hear from you.