Classic Belgian Waffles. I mean, really. Who doesn’t love just the sound of that? Crispy edges with light fluffy interior. Lots of folks would think that you can’t achieve that perfection when making gluten-free waffles. I’m here to tell you that it is absolutely possible. I’ve used this recipe countless times with my crowd and it’s a hit with everyone. Even the gluten tolerant folks.
But here’s the best news …this is totally interchangeable. No worries about gluten for you and yours? Simply switch out the flour and you’re good to go.
I have always used Bob’s Red Mill Gluten Free All-Purpose Baking Four when making these gluten-free waffles. Just an FYI …so you know that I’ve kitchen-tested and taste-tested this particular flour with this particular recipe.
You’ll notice that this batter is made a little differently than regular waffle batter. The egg whites are beaten until they are quite stiff, then folded into the batter.
If you take a very close look at the photo below, you’ll notice bits of hardened butter. That can easily happen when the melted butter is combined with very cold milk. It’s not a huge issue but there is an easy solution if you’d like to avoid it. Simply heat the milk a bit before adding it to the mix.
Be careful with those beaten egg whites. When you fold them into the batter, do it gently. The final batter mixture should have a pebbled texture …not smooth.
Belgian waffles are thicker and often larger than regular waffles mainly because they are made with a waffle iron that has deeper grids. It is beneficial to use a waffle iron that flips so that the batter is spread evenly. You can actually use less batter to produce a lovely thick complete waffle. Perfection.
Depending on the waffle iron you’ll be using, spoon the appropriate amount of batter into the preheated compartment so that it is filled just enough so that the batter reaches the edge all around.
With this one, the Bialetti Ceramic Nonstick Rotating Belgian Waffle Maker, the waffles are quite large. About 1 1/2-inch thick with a diameter of 7-inches. For each waffle, I used about 1 1/4-cups of batter. With the setting on Medium, I spoon in & spread the batter and immediately flip it and bake for 2-to-2 1/2 minutes until the Ready light comes on. I then flip it back over and finish with another minute of baking.
This recipe is adapted from one that I found in a sweet little cookbook, Kate Habershon’s Pancakes and Waffles. I used her formula for Raspberry Waffles with Pistachio and Peach Honey (sounds amazing, right?) and left out the raspberries as well as the suggested toppings. I then doubled it and switched out the flour. And voila! It’s a winner, for sure.
Serving these guys in a stack (like a layer cake) topped off with fresh berries and a sprinkling of powdered sugar would impress most folks. But, for those everyday occasions …I would suggest holding the waffles on a tray in a warmed oven until the last one is done.
And just as an extra bonus, these guys are just as yummy after hangin’ out in the freezer for a week or two.
gluten-free (or not) classic belgian waffles
Adapted from Kate Habershon's Pancakes and Waffles
These gluten-free beauties taste as good as they look, rich & delicious. With an easy swap of flour, make them your way - regular or gluten-free.
- 3 cups gluten-free all-purpose flour (or regular all-purpose flour)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons granulated sugar
- 6 large eggs, separated
- 2 cups milk
- 8 tablespoons unsalted butter, melted & cooled
- 4 teaspoons pure vanilla extract
- powdered sugar, for serving (optional)
- pure maple syrup, for serving (optional)
Preheat waffle iron according to manufacturer's directions.
Mix the flour, baking powder, salt & sugar in a large bowl. Stir with a wire whisk to be sure all ingredients are incorporated.
Place the egg yolks, milk, cooled melted butter & vanilla in a separate medium bowl. Mix well. Pour the liquid mixture into the bowl with the flour mixture. Lightly stir until just about blended.
Place the egg whites in a clean bowl and beat with a wire whisk or electric hand mixer until stiff peaks form. Gently fold the beaten egg whites into the batter with a large spoon.
Depending on the size of the waffle iron, spoon enough batter into the preheated compartment so that the batter is level and spreads to the edges. Cook until crisp, anywhere from 3 to 5 minutes.
Serve with your choice of fresh berries, pure maple syrup and powdered sugar.
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