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Gluten-Free Belgian Waffles Recipe

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3.9 from 8 reviews

These Gluten-Free Belgian Waffles are light, crispy, and fluffy, made with a perfect blend of gluten-free flour and cornstarch. Whipping egg whites separately ensures an airy texture, while the batter’s gentle folding keeps the waffles tender. Ideal for a delicious breakfast or brunch, these waffles are naturally gluten-free and customizable with your choice of dairy or dairy-free milk and oil or butter. Serve with maple syrup and your favorite toppings for a delightful morning treat.

Ingredients

Wet Ingredients

  • 2 cups milk (regular or dairy-free, like almond milk)
  • 6 Tablespoons oil (or melted butter)
  • 2 large eggs (separated)
  • 3 Tablespoons sugar
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups gluten-free measure-for-measure flour, weighed or scooped and leveled
  • 1/4 cup cornstarch (32 grams)
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt

To Serve

  • Maple syrup

Instructions

  1. Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions, typically setting it to medium-high to high heat for the best color and crispiness. If your appliance runs hot, adjust to a lower setting as necessary.
  2. Separate the Eggs: Crack the eggs and separate the yolks and whites into different bowls, ensuring no yolk contaminates the whites for proper whipping.
  3. Combine Wet Ingredients: In a medium mixing bowl, whisk together the egg yolks, milk, oil or melted butter, sugar, and vanilla extract until the mixture is smooth and uniform.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the gluten-free flour blend, cornstarch, baking powder, and salt until well combined. You may also sift these dry ingredients directly into the wet ingredients to reduce bowls.
  5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients and fold together gently with a spatula until mostly combined. A few lumps are okay; avoid overmixing to keep the batter tender.
  6. Whip Egg Whites: Using a hand mixer, beat the egg whites starting at low speed until foamy, then increase to medium to whip them into stiff peaks. The whites should be glossy and hold their shape firmly when the beaters are lifted.
  7. Fold in Whipped Egg Whites: Gently fold the stiff egg whites into the batter in 3-4 increments using a rubber or silicone spatula. Be careful not to deflate the whites; fold just until incorporated, leaving some small lumps.
  8. Cook the Waffles: Spoon approximately 3/4 cup of batter per waffle into the preheated waffle iron. Cook according to the manufacturer’s instructions until the waffles are golden brown and crisp. Transfer cooked waffles to a cooling rack in a single layer to maintain crispness.
  9. Serve and Store: Serve waffles warm with maple syrup or your favorite toppings. Store leftovers in an airtight container in the refrigerator for 2-3 days, or freeze up to 2 months for later enjoyment.

Notes

  • Make sure no yolks contaminate the egg whites to achieve proper whipping.
  • If using a gluten-free flour blend, choose a measure-for-measure one designed as a direct substitute for regular flour for best results.
  • Do not overmix the batter to keep waffles light and tender.
  • Gently folding the egg whites is crucial to retain the batter’s airiness.
  • Waffles can be doubled and frozen for convenient meals.
  • Use dairy-free milk and oil to make this recipe vegan-friendly, but note it uses eggs so it is not strictly vegan unless eggs are replaced.

Find it online: https://bitezly.com/gluten-free-belgian-waffles-recipe/