Gluten Free Waffles
225 g (1 3/4 c)Gluten Free All Purpose Flour Mix
15g (1 Tbsp) baking powder
12 g (1 Tbsp) sugar
3 g 11/2 tsp) salt
150 g (3 large) eggs
225 g (16 Tbsp)unsalted butter, melted
340 g (1 1/2 c)milk (soy, cow, rice, etc)
Mix first four ingredients together in large mixing bowl. Beat the eggs together until frothy. Add the milk to the eggs and stir again. Slowly pour the melted butter into the egg/milk mixture. Stir constantly to prevent the eggs from cooking. Now add the wet ingredients to the dry ingredients and mix just until all of the flour is wet. You don’t have to get all of the lumps out. Pour the batter onto a hot waffle iron. Follow the waffle iron manufacturer’s directions for cooking. For ours we use 1/2 c. batter and let the waffles cook for five minutes.
P.S. You can reduce the butter down to 8 or 4 Tbsp. if you like. But try it once with 16 Tbsp. It’s soooo good!
Hi Mary. I am learning to cook gluten free for my daughter. She is also on dairy free diet and can’t have eggs. What can I use to replace butter? For eggs replacement, i am using the egg replacer from orgran..but few times when i made waffles, the egg replacer made it sticky on the waffle iron. Appreciate any ideas…
Thanks, Hera
@Hera: You can use any non-dairy butter that it suitable for her diet. I often use Earth Balance Vegan Buttery Sticks as a butter substitute. For the eggs, I would do substitute with flax eggs. Replace each egg with one flax egg. A flax egg is made by mixing 1 Tbsp ground flax seed with 3 Tbsp. hot water and let it sit for a minute before mixing it into the batter. Freshly ground flax seed works the best.
These are absolutely delicious, Mary. So much better than any I have tried before and so easy to make. I only used half the butter and used almond milk. I did have to add a bit extra flour, but the turned out great! 🙂
Thanks for the recipe!