The big difference between gluten free waffles and gluten free pancakes is bothering to separate the eggs and whip the whites for waffles. For pancakes, no separating, no whipping. But … more
The big difference between gluten free waffles and gluten free pancakes is bothering to separate the eggs and whip the whites for waffles. For pancakes, no separating, no whipping. But pancakes don’t have built-in fruit-and-whipped-cream-cups now do they.
If you’re wondering if we’ve made gluten free waffles here on the blog before, you clearly have a crackerjack memory. Trust it. These waffles, though, are different. Where the other waffles were light and crispy, these are fluffy. Where the other waffles had some crispy rice cereal mixed into the batter which seemed to upset some of you on account of the cost of gluten free cereal in general, these, well, don’t. They’re smooth and almost creamy inside, and only lightly crisp outside.
There aren’t too terribly many ingredients in this quick & easy gluten free breakfast. The plain yogurt, though, is key. Oh, and in my experience waffles work best with oil instead of butter, as oil is nearly pure fat and butter has a fair amount of water in it. It makes for much neater waffle-iron-cooking.
For the fluffiest waffles, be sure to blend the oil and egg yolks first until creamy before adding the other ingredients, and then folding in the whipped egg whites.
And since you already have a mixer handy, serve with some fresh whipped cream. I usually don’t even bother to sweeten freshly beaten whipped cream, and no one in my house complains. Not even my 7 year old. If she did, more for me.
2 cups (280 g) high-quality all purpose gluten free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
2 tablespoons (24 g) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 eggs (120 g, out of shell) at room temperature, separated
3 tablespoons (42 g) vegetable oil
1 cup (227 grams) plain whole milk yogurt
6 fluid ounces milk, at room temperature
Preheat and prepare your waffle iron according to the manufacturer’s directions.
In a large bowl, place the flour, xanthan gum, sugar, baking powder, baking soda and salt, and whisk to combine well. In a separate bowl, whip the egg whites with a hand mixer (or in a stand mixer fitted with the whisk attachment) until stiff (but not dry) peaks form. Place the egg yolks and oil in a separate large bowl and blend with a hand mixer (or in a stand mixer fitted with the paddle attachment) until creamy. Add the yogurt and milk, and blend until well combined. Add the dry ingredients, and blend again. The mixture will be relatively thick. Fold the beaten egg whites gently into the large bowl of batter until only a few white streaks remain.
Spoon about 3/4 to 1 cup of batter into your prepared waffle iron (more or less depending upon the size and shape of your iron), and spread the batter into an even layer, stopping about 1/4 inch from the edge of the iron. Close the lid and cook until steam stop escaping from the waffle iron, between 4 and 5 minutes, depending again upon the capacity of your waffle iron. Remove the waffle from the iron and serve immediately. Repeat with the remaining batter.
If you do not serve each waffle as soon as it is made, refresh the waffles by placing them in a toaster oven at 400°F for about 3 minutes. Waffles can also be cooled completely, wrapped tightly and frozen, then defrosted and refreshed in a similar manner before serving.
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