Description
Light, crispy, and tender, these homemade Gluten‑Free Waffles prove that going gluten‑free doesn’t mean compromising on flavor or texture—perfect for brunch or breakfast any day of the week.
Ingredients
- 1 cup gluten‑free all‑purpose flour blend
- 1/4 cup cornstarch
- 1 Tbsp baking powder
- 2 Tbsp sugar
- 1/4 tsp salt
- 2 large eggs
- 1 cup milk (dairy or dairy‑free)
- 4 Tbsp melted butter or coconut oil
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour blend, cornstarch, baking powder, sugar, and salt.
- In another bowl, beat eggs with milk, melted butter (or coconut oil), and vanilla until combined.
- Gently pour wet ingredients into the dry and stir just until no dry streaks remain; some lumps are fine.
- Preheat and lightly grease your waffle iron according to manufacturer’s directions.
- Pour batter onto hot waffle iron (enough to fill but not overflow), close lid, and cook 3–5 minutes or until waffles are golden and crisp.
- Remove waffles carefully and repeat with remaining batter, keeping cooked waffles warm in a low oven or towel.
Notes
- Top with maple syrup, fresh berries, bananas, yogurt, and powdered sugar for a delicious breakfast.
- Serve alongside bacon, scrambled eggs, or turkey sausage for a heartier meal.
- Make waffle sandwiches by layering nut butter and fruit between two waffles.
- Let waffles cool completely before storing to prevent sogginess.
- Refrigerate in an airtight container up to 3 days; freeze in a single layer then bag for up to 3 months.
- Reheat in toaster or oven to restore crispness—avoid microwaving.
- For vegan variation, use flax eggs (1 Tbsp ground flax + 2.5 Tbsp water per egg), plant‑based milk, and coconut oil.
- If waffles stick, ensure the iron is fully preheated and greased, or try a different flour blend.
- Add burrns of berries, chocolate chips, or cinnamon to the batter (about 1/2 cup) for creative flavor twists.
- Perfect for meal prep—make a big batch, freeze extras, and reheat as needed.
