Gluten-Free Waffles
Ingredients
- Gluten-Free Waffle Mix
- ⅓ c. oil
- 2 eggs
- 2 c. buttermilk or milk
- 1 ½ tsp. vanilla
- ½ tsp. cinnamon optional
Instructions
PREP
- Pre-heat waffle maker and spray with cooking spray.
- Gather equipment:bowl, spatula, liquid measuring cup, waffle maker
BATTER
- Pour bag 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.
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.
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.
