Servings: 3 7"waffles
These gluten-free waffles are crispy on the outside and soft and fluffy on the inside.
- 3 Tbsp butter melted
- 1 cup gluten-free flour blend*
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 c milk
- 1 tsp vanilla extract
- 2 eggs
- 1 Tbsp brown sugar
- 1 Tbsp sugar
- oil spray
Turn on the waffle iron.
Melt the butter and set it aside to cool down while you mix the rest of the ingredients.
In a large mixing bowl whisk the flour, baking powder and salt together.
In a small mixing bowl whisk the milk, vanilla, eggs and both sugars together.
Pour the milk-egg mixture into the dry ingredients and mix well. Stir in the melted butter.
Spray the waffle iron with a light coating of oil. Pour in the batter and fill to about 1/4 inch from the edge. Cook until golden brown. In my waffle iron took 4-5 minutes.
If you are making several, keep the finished ones warm in a 200° oven on a wire rack. Do not put them on a pan - the bottom will get soggy.
If you have leftovers, these freeze very well in a zip top bag. Reheat in the toaster or toaster oven.
For an easy DIY gluten-free flour blend combine:
2 c brown rice flour,
2/3 c potato starch
1/3 cup tapioca starch
Did you make this recipe? Tag @chefjanetk on Instagram
Serving: 1waffleCalories: 399kcalCarbohydrates: 43gProtein: 10gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 158mgSodium: 681mgFiber: 1gSugar: 8g