Light and crispy, lightly sweet chocolate gluten free waffles are a fun twist on an old favorite.
These chocolate gluten free waffles are only lightly sweet, but have the deep chocolate flavor of just the right amount of Dutch-processed cocoa powder. Go ahead and dust them with confectioner’s sugar.
If you were wondering whether you could take my recipe for, say, fluffy gluten free waffles, add some cocoa powder and make them into chocolate waffles, that’s not a good plan. They’ll be chocolate-colored, but they will taste awful.
Instead, these chocolate waffles are light and crispy on the outside, tender and pillowy on the inside. And they have rich chocolate flavor, without being too sweet.
You do have to separate the eggs so you can whip the whites, but the whites are stabilized with some cream of tartar and flavored/colored with just a smidgen more cocoa powder. That way, if you don’t whisk them all the way in to the batter, there are no white streaks. The batter is smooth as silk, too, and really quite easy to handle.
Try adding some fresh chocolate whipped cream. Whip 1/2 cup chilled heavy whipping cream with 1/2 tablespoon cocoa powder and 2 teaspoons confectioner’s sugar, and enjoy.
Chocolate Gluten Free Waffles
1 1/2 cups (210 g) Basic xanthan Gum Free Gluten Free Flour Blend
1/2 teaspoon xanthan gum
4 tablespoons (20 g) Dutch-processed cocoa powder
1/2 teaspoon kosher salt
3 tablespoons (36 g) sugar
4 tablespoons (56 g) unsalted butter, melted
1 teaspoon pure vanilla extract
3 eggs (150 g, weighed out of shell) at room temperature, separated
3/4 cup (6 fluid ounces) milk, at room temperature
1/4 cup (2 fluid ounces) heavy cream, at room temperature
1/8 teaspoon cream of tartar
Preheat and prepare your waffle iron according to the manufacturer’s directions.
In a large bowl, place the flour blend, xanthan gum, 4 tablespoons cocoa powder, baking powder, salt and sugar, and whisk to combine well. Add the melted butter, vanilla, egg yolks, milk and cream, and whisk until smooth and well-combined. The mixture will be relatively thick but smooth.
In a separate bowl with a hand mixer or in the bowl of your stand mixer fitted with the whisk attachment, whip the egg whites into soft peaks. Add the cream of tartar and remaining 1/4 teaspoon cocoa powder, and whip to combine into stiff (but not dry) peaks. Whisk the beaten egg whites into the large bowl of batter. The egg whites will expand and loosen the batter. Whisk until smooth.
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 3 and 4 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 300°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.