Gluten-free waffles that work
Waffles aren’t our go-to breakfast starch. That would be pancakes. I switch between the Keto almond, banana, and pre-GF, these fluffy pancakes.
I’ve noticed in all gluten-free baking or griddling that the finished product takes longer to brown than normal gluten products. Also, when Xanthan gum is in the mix, the final product has something of a gummy, moist (Yes, I know, that word) texture. I’ve not yet dabbled with a Xanthan gum free version of these. We are rather perceptive to that texture, but in these waffles, with eggs and sausage and bacon and syrup, it was not much noticed.
Gluten-free waffles
We like these since they resemble regular waffles and that's always a good thing.
Ingredients
Ingredients
- 1 C Gluten-free flour 158 g
- 1 T Sugar
- 3/4 t Baking powder
- 1/4 t Baking soda
- 1/2 t Salt
- 2 each Eggs, separated
- 4.5 t Butter, melted and cooled 21 g
- 1/4 C Sour cream 60 g
- 7 oz Buttermilk 199 g
- 5 oz Milk 142 g
- 1 t Vanilla extract
Instructions
Procedure
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Sift the flour, baking soda, baking powder, and salt.
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Mix the egg yolks with the sour cream. Add the buttermilk, then the milk, then the butter. Add the vanilla. Whisk well.
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Pour the wet onto the dry and fold to incorporate. Allow to stand for 10 minutes.
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Whisk the whites in a clean bowl. When soft peaks start, add the sugar and whisk to stiff peaks.
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Fold the egg whites into the base in quarters.
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For my waffle iron, a size 8 scoop was too big. The batter was not different in how it cooked from other batters, so what you normally do should suffice.
Recipe Notes
I used Namaste brand gluten-free flour. This flour has Xanthan gum added.
Drop me a note if you tried a Xanthan gum-free flour. How did they come out?
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