Perfect Crispy Fluffy Gluten Free Waffles

Meet my perfect gluten free waffles! These are light, crisp, fluffy, and they go with any topping. Plus the batter smells like birthday cake. What are you waiting for? Make these for the most important meal of the day.

Gluten Free Waffles

theelevatedbaker

Light, crisp, fluffy gluten free waffles. This are a delightful waffle fantastic fresh and great for a freeze and reheat. 

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 8 6 inch waffles

Ingredients

  

• 70 g white rice flour
• 70 g brown rice flour
• 70 g arrowroot starch
• 70 g almond flour
• ½ tsp xanthum gum
• 2 tsp baking powder
• ½ tsp salt
• 2 egg whites
• 2 egg yolks
• 3.5 TBS coconut oil liquid and cool
• ⅓ cup greek yogurt
• 1 ⅔ cup almond milk more if needed to thin batter
• ½ tsp vanilla
• ¼ tsp almond extract
• ⅛ tsp cardamom

Instructions

 

• Preheat waffle iron
• Whip egg whites to stiff peaks and set aside
• Mix egg yolks and oil together until creamy
• Mix in other wet ingredients
• Mix dry ingredients together
• Mix dry ingredients into wet
• Should be thick but pourable
• Add more almond milk if need a tablespoon at a time
• Fold in egg whites
• Cook in waffle iron until done steaming

Notes

the high starch content of the recipe is the key to light fluffy waffles. Many gluten free bakes end up dense, the starch plus the egg whites are the solution. These waffles are crisp on the outside and light and delicate on the inside. If they aren’t going directly on someone’s plate, put hot waffles on a cooling rack to keep them crisp.

Keyword breakfast, Gluten Free, waffle, waffles

Trials and Tribulations

I am a big fan of breakfast foods. My all time favorite breakfast food are waffles. A good waffle is an amazing thing and is an amazing start to any weekend. That being said, I am also a waffle snob. Waffles should be light, fluffy with a crisp exterior. Soggy waffles are worse than no waffles.

When I first started developing these waffles I tried using an all purpose gluten free flour mix and it ended poorly. The waffles were too heavy and yet not crisp. I decided a wanted them to be lighter so I created a flour balance that had more starch then I would normally use, but this created a much finer texture.

I also knew from experience that nothing makes a fluffy waffle quite like folding in whipped egg whites. Worth the extra few minutes.

Finally, the greek yogurt and oil are the keys to the crisp outside. Less oil would be healthier, but the slightly higher amount means the outside gets slightly fried.

Bonus: These freeze beautifully and can be reheated in the waffle maker for a fast weekday breakfast.