THE BEST GLUTEN-FREE WAFFLES RECIPE

The BEST gluten-free waffles recipe made with basic pantry ingredients. This easy and amazing recipe yields perfectly crispy yet moist and fluffy waffles!

Sometimes we all just need a really, really ridiculously good waffle.

My secret to the BEST gluten-free waffles is using full-fat canned coconut milk for the batter. It provides a naturally sweet flavor and ensures the waffles turn out nice and moist, yet perfectly crispy. They have an amazing rich flavor with the coconut milk!

Waffle toppings…what’s your theory? I keep it simple with butter, pure maple syrup and fresh fruit. You can also make a fruit compote by stewing your favorite berry, apples, or pears on the stove top. If you’re into nut butter and/or jam on your waffles, go wild!

One trick I’ve picked up in my waffle making experience, is the waffles actually turn out better when the batter sits for a long period of time. If you have the forethought, prepare the batter the night before and store it in an airtight container until you’re ready to whip up the waffles!

Let’s jam these out!

How to Make Gluten-Free Waffles:

Plug in your waffle iron and spray it with cooking oil.

Whisk together the eggs, coconut milk, oil, vanilla extract and pure maple syrup in a mixing bowl until well-combined.

In a separate bowl, stir together the flour, baking powder, cinnamon and sea salt.

Pour the dry mixture into the mixing bowl with the wet mixture and stir until combined.

Pour waffle batter onto the center of your waffle iron and cook to desired level of crisp. I like crispy waffles that are golden-brown.

Serve with choice of toppings, and enjoy!

What Type of Flour Should I Use?:

WELL. I have strong opinions on this topic. My favorite gluten-free flour blend is Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour. This is the closes to regular all-purpose flour I have found. It uses mostly rice flour and tapioca flour. Plus, it doesn’t have an off-putting smell or taste the way blends do when they include chickpea flour. If you have a favorite flour blend, go for it!

Recipe Adaptations:

• Replace the pure maple syrup with 2 tbsp cane sugar or coconut sugar.
• Use unsweetened almond milk instead of coconut milk

Waffles or pancakes? Waffles, obviously.

You May Also Love:

• Banana Walnut Waffles with Cinnamon Bourbon Syrup
• Grain-Free Waffles
• Paleo Chocolate Pecan Waffles
• Paleo Pumpkin Waffles with Caramelized Pears

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

GLUTEN-FREE WAFFLES RECIPE 

COURSE: BREAKFAST

 

CUISINE: AMERICAN

 

KEYWORD: DAIRY FREE, GLUTEN FREE

 

PREP TIME: 15 MINUTES

 

COOK TIME: 20 MINUTES

 

SERVINGS: 12 WAFFLES

 

CALORIES: 250 KCAL

 

AUTHOR: JULIA

Gluten-free waffles made with gluten-free AP flour and coconut milk for a perfectly crispy waffle

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INGREDIENTS

• 2 eggs
• 1 (15-ounce) can full-fat coconut milk
• 1/2 cup avocado oil
• 1 tsp pure vanilla extract
• 1 Tbsp pure maple syrup
• 2 1/4 cups gluten-free all-purpose flour
• 1 Tbsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp sea salt

INSTRUCTIONS

1. Plug in your waffle iron and spray it with cooking oil.
2. Whisk together the eggs, coconut milk, oil, vanilla extract and pure maple syrup in a mixing bowl until well-combined.
3. In a separate bowl, stir together the flour, baking powder, cinnamon and sea salt.
4. Pour the dry mixture into the mixing bowl with the wet mixture and stir until combined.
5. Pour waffle batter onto the center of your waffle iron and cook to desired level of crisp. I like crispy waffles that are golden-brown.
6. Serve with choice of toppings, and enjoy!

source:https://www.theroastedroot.net