This recipe came out of a need to replace the expensive gluten-free waffles our youngest eats. With Alistaire’s food allergies it is very hard to find convenience items he can eat safely. Frozen waffles are easy to slide into the shopping cart, but run $3 to 4 (or more) per box, for 6 to 8 waffles. There was only one brand he could eat (Safeway’s private label) that had no soy added, or other allergens. The key of course is forcing myself to do batch cooking and do a very large run, and freeze them. It isn’t hard to do, but is more a “takes getting off the couch to do it” mentality.
The entire family loves these waffles. You would have no idea they were gluten-free, unless you were told. They have crispy shell, which plays with both sweet and savory presentations.
Crispy and Airy Gluten Free Waffles
Ingredients:
- 2 cups brown rice flour
- 1 cup potato starch
- ½ cup tapioca starch
- 4 tsp baking powder
- 2 tsp fine sea salt
- 2 tsp granulated sugar
- 1 tsp ground cinnamon
- 4 large eggs, room temperature
- 3 cups buttermilk, room temperature
- ½ cup coconut oil, melted
- 1 tsp pure vanilla extract
Directions:
Preheat waffle maker. We set ours at medium color.
In a large mixing bowl whisk together the dry ingredients.
Beat the eggs till smooth, whisk in the remaining wet ingredients.
Add to the dry, beat until mixed.
Depending on your waffle maker, drop batter on top, bake as instructed (steam will stop when done). Outs took about 3 minutes each.
Take out and let rest on a wire cooling rack, and repeat till done.
To freeze, once cooled, separate waffles and freeze in tightly sealed bags.
To reheat, put in toaster.
Notes:
We have a Hamilton Beach Belgian style waffle maker. Found I used about ¾ cup batter per waffle.
I find the younger boys eat half of one, to a whole one, depending on appetite.
How many waffles you will get depends on your machine and if it is a Belgian style or square.