So it was about this time last year that I shared with you guys Pumpkin Spice Belgian Waffles! And I’m just as excited about this recipe because I’ve found that I can tweak Jennie’s original recipe yet again, and this time make GLUTEN-FREE belgian waffles. I’m new to this whole gluten-free thing, and am SO excited that this recipe held up to swapping out all purpose flour to any gluten-free flour you wish to use. They turned out fluffy and crispy…..two characteristics high on my list for waffles. Now that fall is around the corner, I’m sure I’ll soon tweak these gluten-free waffles by adding pumpkin and spice….and since I’ve had such great luck before, I’m sure they’ll be amazing!
The gluten-free adventure in the kitchen is an exciting one! I love that there are so many variations of gluten-free flours you can make, and since I’ve just begun this adventure, there is so much more for me to learn. For those of you who aren’t ready to delve into making your own gluten-free flour mix, you can just use any gluten-free flour in this recipe.
After much research, I’ve found white rice flour is a good base for gluten-free flours, and so far I’ve had success with it in this waffle recipe (made at least 10 times by me already!), and in the upcoming chocolate chip cookie recipe. Others use brown rice flour, but I’ve found the white rice flour a cheaper alternative when picking up the Goya brand near the cornmeal at my Publix. I can pick up Goya rice flour for $1.09 for a 12 oz. bag. Great deal!
I’m sure this recipe would also work well for regular waffles, not just belgian. Let me know what you think! I’d be interested in hearing about your gluten-free adventures in the kitchen!
- 1¾ cups gluten-free flour mix
- 1 cup white or brown rice flour
- ½ cup tapioca starch
- ¼ cup sorghum flour
- 1 Tbsp baking powder (I prefer aluminum-free)
- ½ tsp sea salt
- 1¾ cups whole milk (OR for DAIRY-FREE I've used almond milk with success)
- 2 large eggs
- 1 stick butter, melted
- 1 tsp pure vanilla extract
- ** Other dairy-free options: try coconut milk. **
- In a large bowl add gluten-free flour mixture, baking powder, salt and mix well.
- Add milk, eggs, vanilla and mix just till combined. Mix in melted butter, and mix until just combined. Let sit for 5 minutes or so while waffle iron is preheating as this allows the batter to thicken and rise.
- Preheat waffle iron. Spray with olive oil or coat with melted butter.
- Pour onto waffle iron until you have a light coating. If you pour on too much, it will leak out the sides. This might take trial and error the first waffle or so. I've found about 1 ladle full is about right.
- ** This batter made 4 - 5 large gluten-free belgian waffles **
- Store leftovers (if there are any) in a large Ziploc bag in fridge. Keeps for several days, or can also be frozen. Warm up in toaster or toaster oven.
- Top with butter, pure maple syrup and berries if desired.
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