This waffle mix once made we find lasts 3 days in the fridge and gets a little stiffer but is still great. The recipe makes 5 waffles and there is 2 of us. That was the non-scientific testing you see! It is as yummy topped with fruit as it is with spinach and mushrooms.
You cannot tell that it is gluten free so if you made waffles using this recipe you can serve them to everyone without fretting about cross contamination (and everyone could do with a break from having wheat all the time), well everyone okay with the ingredients that do go into them. You could avoid other common allergens by experimenting using Kara coconut milk and olive oil etc. I would not use soy milk because some are allergic to soy and because of all the bad things I have read about it contrary to all the health marketing spin around it.
These gluten free waffles are so eagerly devoured in our household, I won’t be publishing first time with a photo as we were too quick to eat them.
The recipe comes from the handbook for the Petra waffle maker Andrew has which is decades old now. All we did was swap the ordinary plain flour for Dove’s plain flour which is easily available in the UK and good value.
Basic gluten free waffle recipe
In square brackets are the specifics of what we use.
- 6 oz plain flour [Dove’s gluten free plain flour blend]
- 2 teaspoons of baking powder [make sure it is gluten free baking powder]
- 1/2 teaspoon of salt [we use Pink Himalayan Salt in our salt grinder]
- 2 teaspoons of sugar [this is hard because I try to avoid refined sugar and would put maple syrup in if I made it but Andrew makes them and uses golden granulated sugar but at least it is only 2 teaspoons across 5 waffles)
- 2 eggs (separated) [free range and where it specifies they are roaming freely on pastureland or on woodland]
- 8 fl. oz. milk [Lactofree semi-skimmed milk]
- 3 oz. melted butter [Yeo Valley organic butter]
Sift flour, baking powder and salt into a bowl, then stir in sugar. Put egg yolks, milk and melted butter into a separate bowl and beat well, then add to dry ingredients. Beat now to combine. Whisk egg whites in a bowl to a stiff consistency and fold into the other ingredients. Put three tablespoons of the mixture into the pre-heated waffle maker – close and cook until puffed and golden brown. Serve hot with butter, maple syrup and bacon or other toppings of your choice.