Gluten free waffles, like gluten free pancakes, have the power to turn an ordinary weekend breakfast into something to write home about. But how about gluten free waffles on a regular weekday? Just make them ahead and freeze them, then pop ’em in the toaster. Or … waffles for dinner? Hello, Mom of the Year.[pinit]
I made Belgian waffles since, well, my waffle-maker does that. It makes Belgian waffles. And anyway, Belgian waffles have all of those syrup cups. But this recipe can be used to make any sort of light and crispy gluten free waffles.
Waffles for dinner a perfectly acceptable to me. Add a sunny side up egg, and you’ve got yourself the easiest weeknight dinner a person could imagine. As my 3 kids get older, it seems that every single night of the school year, we’re running from one activity to another and I need a dinner that I can make in stages. I can make these gluten free waffles ahead of time, then just toast them right back to life as I’m making a few eggs. Dinner is on the table in a few measly minutes, it’s meatless so I get to feel virtuous (don’t you?), and my kids think I’m a rock star. I dare you to poke holes in that plan. I dare you! (Actually, please don’t I bet you could and I really really need that plan in my back pocket.)
It’s really worth beating the egg whites separately, by the way. The beaten egg whites, plus the crisp rice cereal (I’m pretty sure I got that idea from America’s Test Kitchen) in the batter make for light, fluffy and crispy waffles. There will be a recipe for yeasted waffles in Gluten-Free on a Shoestring Bakes Bread, but you’ll have to wait for that one. Those are pretty stellar, too, but since they’re yeasted they really do have a different, wonderful flavor altogether.
And since I know you, I know you’ll want to know if you can make these with a basic all-purpose gluten free flourinstead of gluten free cake flour. You can, absolutely, do that, but the waffles will be more dense. That’s all.
2 eggs (120 g, out of shell) at room temperature, separated
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. Add the puffed rice cereal, and mix to combine. Place the milk, oil and egg yolks in a separate small bowl or measuring cup and whisk to combine well. Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix to combine well. The mixture will be relatively thick.
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. 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 stops 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 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.