For my birthday a few years ago I received a waffle maker or waffle iron as others call it. I hunted online for a good waffle recipe that wasn’t too fatty, wasn’t too sugary (I put enough sugary conserves on top of the waffles as it is!) and that I could substitute the flour with a gluten-free one and it would still work. In the end I gave up and tinkered with my own ingredients and this is what i came up with. I think it works pretty well and hope you also enjoy it too. Let me know what you think – any changes or ideas?
What you need to know:
Prep time: 10 mins
Cook time: approx. 3 – 5 mins per waffle
Equipment: Waffle maker / iron
Ingredients for 12 waffles:
9 oz / 250 g gluten free flour (I use Dr. Schaerr Mix B)
1 tbsp gluten free baking powder
1 tsp salt
1 tbsp honey
3 medium size eggs, lightly beaten
15 fl oz / 425 ml full fat milk (almond or coconut milk also works)
4 oz / 115 g unsalted butter, melted
1. Preheat the waffle maker to a medium setting if possible. Also preheat the oven to 100 degrees C and place either a large wire rack or a plate in the oven to warm.
2. Mix the gluten-free flour, baking powder, salt and honey in a large mixing bowl.
3. Whisk in the eggs, milk and butter until well combined and gloopy. If it looks a bit runny don’t panic as gluten free flours need more liquids than normal flours but if after trying the first waffle it is still too runny then add a tad more flour.
4. Ladle some of the batter into each well of the waffle maker, close the lid and cook until golden brown and crisp. Repeat the process until the batter is used up. Keep the cooked waffles warm on the wire rack or plate in the oven.
5. Enjoy with blueberries, strawberries, cream, honey, ham and cheese, pesto, brie and cranberries, jams or your favourite topping! Waffles like pancakes work well both as sweet and savoury!