These delicious gluten-free waffles are your new breakfast or brunch fave. Don’t miss all our favorite toppings to try!
- 2 cups milk (regular or dairy-free, like almond milk)
- 6 Tbsp. oil (or melted butter)
- 2 eggs, separated (eggs and yolks used separately)
- 3 Tbsp. sugar
- 1 tsp. vanilla extract
- 2 cups (240 g.) gluten-free measure for measure flour*, weighed or scooped and leveled
- 1/4 cup (30 g.) cornstarch
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- Maple syrup, whipped cream, fresh berries, berry syrup, peanut butter, chocolate chips, chopped nuts, buttermilk syrup, jam, powdered sugar, Nutella, and more!
- PREHEAT YOUR WAFFLE IRON according to the manufacturer’s instructions. For the best color, we usually set our waffle maker to a higher heat setting (medium-high to high heat). If your waffle iron runs hot, feel free to use a lower setting.
- SEPARATE THE EGGS. If you haven’t already, separate your eggs, putting the whites in a clean glass or metal bowl, and the yolks in a medium mixing bowl. Be sure that no egg yolk gets in with the whites or they won’t whip properly.
- COMBINE THE WET INGREDIENTS. To the egg yolks, add milk, oil or butter, sugar, and the vanilla. Whisk to combine until smooth.
- COMBINE THE DRY INGREDIENTS. In a separate medium mixing bowl, combing gluten-free flour blend, cornstarch and salt. Whisk to combine. (Alternatively, you can sift the dry ingredients directly into the wet ingredients if you want to save yourself a bowl!)
- MIX THE WET AND DRY INGREDIENTS. Add the dry ingredients to the wet ingredients and stir with a spatula until mostly combined. (A few lumps are totally fine! Try not to over beat the mixture.)
- WHIP THE EGG WHITES TO STIFF PEAKS. Next, use a hand mixer to beat the egg whites over low heat until they begin to foam with small bubbles. Gradually increase the speed to medium until the egg whites turn opaque and white. Beat until stiff peaks form. When you lift your beaters out of the egg whites, a small peak should form at the end of your beater. When the tip of the peak stands upright and holds its shape when the beater is rotated, you’ve reached stiff peaks. If the tip flops over or droops, continue beating until the egg whites are stiff.
- GENTLY FOLD IN THE WHIPPED EGG WHITES. Using a large rubber or silicone spatula, gently fold in the egg whites, working just a little bit at a time. (I usually add the whipped whites in 3-4 increments.) Do NOT whisk or stir the batter vigorously, or you’ll deflate the whipped egg whites. Again, a few small lumps are fine!
- COOK WAFFLES ACCORDING TO WAFFLE MAKER INSTRUCTIONS. Now, you’re ready to cook the waffles! For my waffle iron, I scoop 3/4 cup of batter per waffle into the hot waffle maker. Cook until golden brown and crisp, then transfer to a cooling rack in a single layer.
- SERVE & STORE. Enjoy waffles with your favorite toppings. Store leftover waffles in an airtight container in the fridge 2-3 days. Or, freeze waffles up to 2 months.
*We highly recommend King Arthur gluten-free measure for measure flour for this recipe. If you use another flour, your results may vary slightly. Be sure that whatever blend you use contains xanthan gum!
To Keep The Waffles Warm & Crisp:
As you’re cooking waffles, place cooked waffles in a single layer on a wire rack, rather than stacking them. Stacked waffles trap steam against each other, which softens that crispy outer layer. I put my cooling rack on a baking sheet and pop the whole thing in the oven on low heat (about 200 degrees F.) to keep them warm and crisp. Works like a charm!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Waffle Iron
- Cuisine: American
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