FIRST EVER GLUTEN FREE WAFFLE! The gluten free all-time classic flavors will satisfy your taste buds and keep you going as an afternoon snack, during your favorite activity or go great with your cup of coffee or tea. Certified Gluten Free. $ 18.19 Customer reviews Five Stars, January 16, 2018 By Lace Wawers – See […]
The perfect fluffy gluten free waffles made with yogurt and just a touch of sugar, with a lightly crisp outside. Enjoy them fresh and hot off the waffle iron, or freeze them and reheat in the toaster oven like Eggos—but way better!
The main difference between waffles and pancakes is in the method. When making gluten free waffles (or any waffles, for that matter), the eggs are separated and the whites are beaten separately before being folded into the rest of the batter.
I’ve been making a variation of this recipe for years, and I always take the extra few minutes to treat the eggs just right. Even dense waffles will have those lovely syrup pockets, but they won’t be crips on the outside, soft and fluffy inside. If you’re breaking out the waffle iron, why not go all the way?
There aren’t too many ingredients in this recipe, but the plain yogurt is really important. Oh, and in my experience waffles work best with oil instead of butter, as oil is nearly pure fat and butter has a fair amount of water in it. It makes for much neater waffle-iron-cooking.
If you’re a perfectionist, you’ll want each and every waffle to be a perfect shape. For Belgian waffles, that means the whole circle, and not a ‘cup’ missing. For square waffles, that means no rough edges. Made with the flour blend as directed, you can spread the batter all the way to the edges of the mold without worrying that it will pour out during cooking.
If you use one of my all purpose gluten free flour blends instead of the gum-free blend as specified, the batter will be much, much thicker and will expand quite a bit more during cooking. Leave a 1/4-inch clean border around the edge of the iron. I really do recommend using the blend specified in the recipe, though. The batter is much simpler to work with, and the waffles are even fluffier.
For the fluffiest waffles, be sure to blend the oil and egg yolks first until creamy before adding the other ingredients, and then folding in the whipped egg whites.
I’ve tried many, many waffle makers over the years, and I’ve finally settled on two favorites. For Belgian waffles, I’m partial to the Presto Flipside Waffle Maker (aff. link). It cooks very evenly and as long as there’s a light coating of oil, the waffles never stick. And the price is very fair. For traditional square waffles, I absolutely love the waffle maker I bought years ago at Kohl’s, but I’m sorry to say that they don’t sell it any longer! It’s The Food Network brand, and I’ve loved everything I’ve ever bought under that label. There are recommendations in the links below. And if you have a favorite square waffle maker, please tell us about it in the comments!