Breakfasts and brunch for me never seem quite complete until I have a crepe or waffle on my plate. So you can imagine how sad I felt when I learned that I had gluten sensitivities. Stacks of waffles with delicious toppings appeared to be far from my reach. I can confidently say that after many experiments of varying success, Dan and I now have an easy waffle recipe that is not only simple but more importantly tastes like a regular crispy Belgian waffle (crispy outside, fluffy inside).
Our previous waffle recipe was a yeasted batter that involved folding batter into egg whites while this one has no yeast, no folding, and no flour but all the taste. The other thing about this particular gluten-free recipe is that it doesn't require any of the gums that are needed for gluten free recipes. Even though it has the word "glutinous" in it, glutinous rice flour is a made from grinding a type of sticky rice (pure rice, which contains no gluten). Glutinous rice flour can be found at most major grocery stores and definitely in most Asian grocery stores.
|Ingredients for Gluten Free Rice Flour Waffles|
makes about 8-9 full size deep pocket waffles
- 2 1/2 cups (290g) Glutinous Rice Flour
- 1 cup (114g) Cornstarch
- 2 tbsp (12g) baking powder
- 2 tbsp (30g) sugar
- 1 tsp (2g) salt
- 1 tsp xanthan gum (optional)
- 2 1/2 cups milk
- 4 eggs
- 1/2 cup oil
- 2 tsp vanilla extract
- Crack eggs into a mixing bowl (preferably one with a spout). Add in oil and whisk.
- Pour milk into the mixing bowl. Whisk as the milk is incorporated. Add in vanilla extract.
- Combine all dry ingredients together into the bowl of the stand-up mixer or a mixing bowl. Attach the paddle attachment.
- Turn the mixer onto stir. Slowly add the wet ingredients to the dry. It should become a thick pancake-like batter.
- Prepare your waffle maker the way you normally do. However, if it is your first time with your waffle maker you might need to experiment a bit with how much batter and heat you need. We have a Cuisinart rotating waffle maker and we are cooking our waffles at level 6.
- Measure out about 1/4 cup of batter and pour into your waffle maker. You might need more or less depending on the size of your waffle maker.
- Once the waffle is ready (ours beeps when the waffle is done), gently move the waffle to a cooling rank.
- Repeat until all the batter is finished.
After some experimenting, we have found this version of our recipe to work the best. We have been making a double batch of waffles as they freeze so well. Just put a layer of parchment paper between each waffle before you put them in a freezer bag. I have found that approximately 3 waffles will fit per large freezer bag. When you want to eat the waffles, just reheat them in the waffle iron, toaster oven or in the oven. Ultimately, these waffles are our perfect make ahead breakfast or brunch!
Funny story before I end this post. One morning, Dan made a double batch of these waffles and had them resting on a cooling rack on the dining room table. Then, Chris (my brother in law) and Kyla (his dog) came home. Chris and Dan were busy talking in the kitchen, but the next thing they saw was Kyla walking back into the kitchen with a huge waffle in her mouth! Turns out Kyla, despite being a 10 year old dog and having trouble with her hips, knew that those waffles smelled amazing and jumped up high enough to snag a waffle. I wish they took a photo as that would have been quite the picture to end this post. So with that being said, these waffles are seriously delicious and you must make them too!