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Fluffy Gluten Free Waffles
Fluffy Gluten Free Waffles

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.[pinit]Fluffy and Soft Gluten Free Waffles

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.

Fluffy and Soft Gluten Free Waffles

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.

Fluffy and Soft Gluten Free Waffles

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.

Fluffy and Soft Gluten Free Waffles

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.

Prep time: Cook time: Yield: 4 large Belgian waffles

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.



P.S. If you haven’t yet, get your copy of Gluten-Free on a Shoestring Quick & Easy! Your support makes the blog possible!

  • Sandra Merrikin

    Could you substitute rice milk for both milks and egg replacer for the eggs?

    • gfshoestring

      Egg replacer will not work for the eggs, Sandra, as the egg whites must be beaten. I haven’t tested the recipe with a nondairy milk sub, so you’ll have to experiment.

  • John Lachett

    In the first part of the directions you mention to beat the egg yolks until stiff peaks form, I’m assuming that’s a typo? Also (sorry) is the fat content of the yogurt important in this recipe? I ask as we eat lots of fat free greek yogurt, so I happen to have it on hand.

    Personal note. I’ve become a HUUUUUGE fan of your site, your recipes and your cookbooks. They’ve made switching to a GF diet a “piece of cake”.


    John L

    PS–Cannot WAIT for your bread book!!!

    • gfshoestring

      Yes! That’s a typo! Thank you for catching that so early on, so no one is confused. Fixed it!
      I’m so glad my recipes have been helpful (and I love a good (or even bad) pun, so thanks for that). Thank you so much for your support of the books. It means so much. About the yogurt, the reason I specify whole milk yogurt is because the recipe has very little oil and lack of fat can make them rubbery. And Greek yogurt is too thick. You’ll either need to experiment by adding more milk, or use regular yogurt!
      xoxo Nicole

      • John Lachett

        Gracias! Regular yogurt it is! I’m going to make these for weekend brunch! Thanks again!

  • Jennifer Sasse

    Another home run! :)

  • Donia Robinson

    I’m thinking my family will be demanding a taste-off between the two versions. They do love that other recipe!

  • Mike

    Newbie question here – what is accomplished by getting ingredients to room temperature before mixing? Or put another way, if one were to decide to whip this together at the last minute one morning without letting the ingredients come to room temp first, what would be the result?

    p.s. thanks for this site and your books – I’ve found them to be one of the best for quick, simple, and *affordable* GF recipes!

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