Table of contents
Ingredients to make Gluten Free Waffles
Wet Ingredients
- Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
- Eggs are produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
- Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods.
- Canola oil is a vegetable oil made from the canola seeds that is low in saturated fat and has a neutral, light flavor in taste.
- Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
- Vanilla provides warm notes of caramel and spice, enhancing the depth of flavor in baked goods. Choose a pure, all-natural extract made from real vanilla beans with at least 35% alcohol.
Dietary Substitutions
For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.
Here are a few basic tips when converting conventional recipes into specialty baked goods.
- Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
- Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
- Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.
Vegan/Dairy Free (no animal products)
- Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Wholesome (minimally processed)
- Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
- Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.
Gluten-Free Waffles (GF Waffle Mix)
Servings: 6
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Equipment
- waffle maker
Ingredients
- 1 Gluten-Free Waffle Mix
- ½ tsp. cinnamon optional
- ⅓ c. oil
- 2 eggs
- 2 c. buttermilk or milk
- 1 ½ tsp. vanilla
Instructions
PREP
- Pre-heat waffle maker and spray with cooking spray.
BATTER
- Pour waffle mix in bowl.
- Add oil, eggs, buttermilk, vanilla, and cinnamon and mix well.
- Let batter rest for 15 minutes and mix again to fully hydrate gluten-free flour.
- Gently fold in by hand any mix-ins like chocolate chips or blueberries.
- Pour batter into waffle maker and cook until crispy and golden in color.
- Top with your favorite things like butter, syrup or berries and whip cream.
TO MAKE AS PANCAKES
- Follow same steps except do not put mix-in in the batter. Pour batter onto greased skillet or griddle. Add a few mix-ins on the top of the pancake. Flip pancake when bubbles start to form. Cook another 1 minutes until golden brown on both sides.
Notes
Buttermilk yields a light, tender crumb. If you don’t have buttermilk on hand, you can easily make it by placing 1 T. of vinegar into a liquid measuring cup and add whole milk up to make it 1 c.
If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness. You can make the scones ahead of time and place in refrigerator until needed.
DIETARY SUBSTITUTIONS
TO MAKE VEGAN
Swap out the buttermilk with unsweetened oat, coconut or almond milk.
To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda
If time allows, let the batter rest! Hydrating gluten-free flour is an important step in gluten-free baking to eliminate grittiness. You can make the batter ahead of time, scoop into balls and freeze to bake up anytime.
Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.
