Gluten-Free Waffles
Simple gluten-free waffles made with a mix of corn starch, corn flour, rice flour and potato flour instead of wheat flour.
| Servings: | 10 Portions |
| Tags: | Dessert | Family Dinner | Gluten-free | International | Main Course | Milk | Waffle day |
| Allergens: | Eggs, Milk |
| Rest Time: | 15 min |
| Cook Time: | 30 min |
Simple gluten-free waffles made with a mix of corn starch, corn flour, rice flour and potato flour instead of wheat flour. There are many recipes that use ready-made flour mixes, which is of course easier and will certainly turn out well, but I wanted to see if I could put together my own mix that worked well and I think this turned out fine.
The waffles don't taste anything special, so I think they can be used perfectly for both lunch and dessert. I have tried a number of different toppings and think they replace a wheat flour waffle in a good way.
I use a mix of gluten-free flours that can be found almost everywhere and are relatively cheap. There are lots of options and in some cases it is possible to exchange one type of flour directly for another type. I tried to use exclusively corn products, but think that it tasted too much in the finished waffle, so it became a mix of different flours instead.
I also tried using xanthan gum (2 spice measures) to hold the batter together instead, which worked fine, but ended up choosing psyllium husks. The psyllium husk also made a slight difference in the texture of the finished waffle, which I liked.
In my waffle iron, there will be 10 waffles from this batter, but of course this can differ between different waffle irons. For my waffle iron I use a bit less than 1 dl/waffle. I have not tried making these waffles in a Belgian-type waffle iron (ie thick waffles), but only the usual Swedish flat type of waffles.
Ingredients
Directions
- In a small saucepan - melt the butter over low heat.
- Mix all dry ingredients well in a bowl.
- Add half of the milk to the bowl and mix until a firm batter - make sure the batter is lump-free.
- Add the rest of the milk and eggs to the bowl. Whisk / mix well.
- Add the melted butter slowly while stirring.
- Leave the batter in the fridge for at least 15 minutes.
- Bake the waffles in a waffle iron until goolden brown - use a bit less than 1 dl of batter at a time.
- Let the waffles cool for a little while on a wire rack, serve immediately.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 3083.4 kcal | 308.34 kcal | 360 kcal |
| Carbohydrates | 196.82 g | 19.68 g | 22.98 g |
| Fat | 242.39 g | 24.24 g | 28.30 g |
| Protein | 34 g | 3.4 g | 3.97 g |
| Sugar | 12.59 g | 1.26 g | 1.47 g |
| Salt | 6.68 g | 0.67 g | 0.78 g |
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
