Gluten Free Waffle Recipe

Combine dry ingredients

In a large mixing bowl, whisk together the gluten-free flour blend (2 cups), granulated sugar (2 tbs), baking powder (2 tsp), baking soda (1/2 tsp) and sea salt (1/2 tsp) until evenly distributed and aerated.

Mix wet ingredients

In a separate medium bowl or large measuring jug, crack and lightly beat the 2 large eggs. Add milk (1 1/2 cups), melted butter (4 tbs), vanilla extract (1 tsp) and apple cider vinegar (1 tsp). Whisk until homogeneous and the vinegar is incorporated (this will slightly react with the baking soda to help lift the waffles).

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or whisk until mostly smooth. A few small lumps are fine; avoid over-mixing to keep waffles tender. If using cinnamon, fold in 1/2 tsp now. If adding blueberries or chocolate chips, gently fold 3/4 cup into the batter (reserve some for topping if desired).

Adjust consistency

The batter should be slightly thicker than pancake batter but pourable. If it seems too thick, add up to 2 additional tablespoons of milk, one tablespoon at a time, until it reaches a thick-pouring consistency. If too thin, add 1 tablespoon of the gluten-free flour blend and stir.

Preheat and grease waffle iron

Preheat your waffle iron according to the manufacturer's instructions to medium-high heat. Lightly brush or spray both grids with a thin layer of melted butter or oil to prevent sticking.

Cook waffles

Pour the appropriate amount of batter for your waffle iron (usually 1/3 to 1/2 cup for quarter-size, or 3/4 to 1 cup for large irons) onto the center of the preheated waffle iron. Close the lid and cook until the steam subsides and waffles are golden brown and crisp, about 3 to 5 minutes depending on your iron. Do not open early. Use a fork to remove the waffle gently.

Keep warm

If making multiple waffles, place cooked waffles on a wire rack set over a baking sheet in a 200°F (95°C) oven to keep them crisp while you finish cooking the rest.

Serve waffles immediately topped with reserved fresh blueberries (or sliced bananas), a dusting of powdered sugar and drizzle of maple syrup to taste. Optionally add butter, yogurt, or toasted nuts.

Leftovers can be cooled completely, wrapped tightly, and refrigerated for up to 2 days or frozen for up to 1 month. Reheat in a toaster or oven to restore crispness.