When it comes to baked goods and making foods like waffles, I don’t like to mess around.
It makes me nervous experimenting with foods containing flours, but my teens wanted waffles and I wanted the waffles to be gluten free. So I ordered some Bob’s Red Mill Gluten Free Pancake Mix because I figured, “Hey, I’ve always made waffles from some kind of pancake mix.”
There wasn’t a recipe on the bag for waffles. So I had to do some research.
Some recipes called for buttermilk. I hate using recipes calling for buttermilk because they ask for a cup or less, and then I end up letting the rest go bad, sitting unnoticed in the back of my fridge for months.
Other recipes called for ingredients I didn’t have on hand or had directions that were way too complicated.
C’mon… they’re waffles. Even gluten free waffles shouldn’t be complicated to make.
After reading a bunch of recipes and not wanting to try any of them, I decided to experiment, using the few clues I had read about online:
1) Separating the eggs is important.
Beating the egg whites separately gives the waffles that light, airy texture that you come to expect from yummy waffles.
2) Add cinnamon.
Because different flours are used (sometimes originating from beans), some people experience an odd aftertaste. I guess it depends on the person, as people’s tastebuds differ.
3) Use a waffle iron that creates deep pockets, such as a Belgian waffle maker.
I have two different waffle makers (neither of them Belgian), and the one with the higher bumps created the better waffle.
These waffles were crisp on the outside and light and airy on the inside. Perfect. Not too sweet and no weird aftertaste.
I used the pancake recipe on the bag as a base for my experimental recipe.
1 1/2 cups Bob’s Red Mill Gluten Free Pancake Mix
1/2 teaspoon cinnamon
2 tablespoons butter, melted
3/4 cup whole milk, room temperature*
1 teaspoon pure vanilla extract
2 eggs, room temperature* and separated
*Room temperature isn’t necessary, but the ingredients shouldn’t be extremely cold. Cold ingredients will cause the butter to solidify a bit and, thus, become a pain in the ass to combine thoroughly.
Mix the dry ingredients in a mixing bowl.
Mix the butter, milk, vanilla, and egg yolks. Then add to the dry ingredients and mix well.
In a mixer (or with a hand mixer), whisk the eggs whites until stiff peaks form.
Fold the eggs whites into the batter, but do not mix thoroughly.
Use this batter in your waffle maker, per your waffle maker’s instructions.
Serve with butter and maple syrup, or with sliced fruit and fresh whipped cream. Or all of the above!
To make homemade whipped cream, I use:
16 ounces heavy whipping cream
1/4 cup sugar
1 teaspoon pure vanilla extract
Add together in a mixer and whip until fluffy.
My teens are very particular when it comes to baked goods, but they love these waffles, and we’ve made them quite a bit now. The mix is even great made following the directions on the package for pancakes. Honestly, I like these pancakes better than the wheat flour-based ones.
I just received my white rice flour and pizza crust mix from Amazon the other day. With the rice flour, I’m going to try making blueberry muffins and apple cinnamon muffins. And, apparently, cinnamon rolls made from that pizza crust mix are really good, so I’m trying that, too. I’ll let you know if they turn out good. 🙂
In the meantime, enjoy the waffles!