Unknown / Breakfast
Breakfast Waffles (Gluten-Free)
These waffles are surprisingly good for a gluten-free recipe. They are similar to the breakfast waffles made with wheat flour except the flour is replaced with Wheat-Free Baking Mix. They are simple and predictable to make. The batter can be made in about 15 minutes, so they are suitable as a last-minute addition to a breakfast. They are made fluffy by beating the egg whites separately and folding them in as the last step. The amount of milk is tailored to Red Mill Wheat Free Biscuit & Baking Mix" which is a blend of non-wheat flours and some gluten-free binders. You could use any Wheat-Free Baking Mix provided it is actually gluten-free (and not just wheat-free), but you might have to adjust the amount of milk to get the right consistency.
Ingredients
- eggs, separated3
- milk, 420 ml1 3/4 cup
- wheat-free baking mix, 225 g1/2 lb
- baking powder2 tsp
- granulated sugar3 tsp
- salt1/2 tsp
- vegetable oil, 2 oz1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Mix egg yolks and milk.
Add the wheat-free baking mix, baking powder, sugar, salt and mix well.
Add the oil.
Beat the egg whites until stiff and then fold into the batter.
Preheat a waffle iron.
Ladle a scoop of batter into the waffle iron, and cook until browned and cooked through.
Remove waffle and repeat cooking process with remaining batter.