I whisked all the ingredients together and then let it sit for about 15 minutes before I used it. The batter thickens up and the waffles are fluffier. These can be served with butter & syrup or fresh fruit or pie filling or I like mine with applesauce and cinnamon. I have also used left over waffles in place of bread for an egg sandwich.
Leftover waffles can be frozen in a ziploc freezer bag and then either put in the toaster to heat them up nice and crispy or you can defrost in the microwave if you like your waffles on the softer side. You can also prepare the batch less crispy then put all of them on a cookie sheet and bake in 350 degree oven for about 5-10 minutes or until warm & slightly crunchy. That way everyone gets a warm waffle at the same time!
And if you want to be REALLY, REALLY naughty and have these waffles as a dessert....well you can drench them quickly in melted butter and dip in cinnamon sugar for a "churro waffle". Only do this on a day that you aren't counting calories! :)
Of course if you don't have a gluten allergy...you can just use regular flour and omit the xanthan gum!
- 2 cups of gluten free flour (see my recipe below or you can use a prepared flour mix like Trader Joe's. I won't use the flour mixes with sorghum flour in it for my sweets or baked goods. It gives them an aftertaste that I don't like)
- 1/2 cup corn starch or tapioca starch (it gives the waffles a nice texture)
- 1/2 tsp. salt
- 1/2 tsp. xanthan gum (leave this out if your prepared flour mix already contains it or if you are using regular flour)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 cups milk (or you can use almond milk, coconut milk or seltzer water)
- 1/2 cup water (I like to add seltzer water if I have it. It gives the waffles a super fluffy texture. I didn't use it today because I didn't have any on hand)
- 8 tbs. melted butter or oil
- 2 large eggs
- 1/4 cup sugar (you can substitute raw sugar or splenda if you prefer)
- 1 tsp. vanilla or almond extract (I prefer the almond extract or almond baking emulsion)
- 1-2 tsp. of ground cinnamon, optional. I like to add it for the extra flavor but you don't need to.
Combine all the ingredients together. (I just dump it all in the mixing bowl and beat by hand with a whisk). Let it stand in bowl for about 10-15 minutes before using and the batter will become thicker. Pour into your heated waffle maker and follow instructions on your waffle maker. (I have a very basic, cheap waffle maker but it works fine. I think it was under $5 around Christmas time and I also have a Star Wars Darth Vader Head waffle maker that I absolutely adore! It makes the most perfect waffles and doesn't drip. I found it on sale at Kohls).
My gluten free flour mixture:
Combine all ingredients together well. You can put it in the blender for an extra smooth texture if desired. I store mine in a glass container and use it in place of regular flour in all my recipes. This particular blend I really like for baked sweet goods. *If you have a milk allergy then just substitute powdered non-dairy coffee creamer or additional brown rice flour in place of the powdered milk.
|Ready to eat!|
|Up close view|
|Taste testing for the blog!|
|Approved by the cutest critic! <3|
|My geek waffle maker! Worth the investment!|
|My favorite waffle maker|
|I love this waffle maker because it doesn't drip batter. It has a nice ridge|
|Two Vader Heads ready to eat!!! Geek Alert!!|
I hope you enjoy this easy & casual breakfast recipe. (Breakfast is also great for dinner on busy nights!)
Gluten Free Casually