If there is one hypnotising smell at a food market, hands down it has to be the smell of waffles cooking – especially during the winter season. Most advent Christmas markets in Europe have a waffle stand and I am convinced it acts as a marketing tool to send the waffle-aroma out there to bring in the crowds.
If you love waffles and miss treating yourself to some, this gluten-free recipe will tick all the boxes for that perfect breakfast or snack. If your children have trouble waking up in the morning for school – make waffles. I assure you that the smell of them cooking will wake them up easily and they’ll be in a great mood!
Ready to cook? Don’t forget to buy a waffle machine if you haven’t got one. There are plenty on the market varying from reasonably to ridiculously priced. I chose a well-known brand with just the basic functions for under 40 euros. It works just fine.
Like pancakes and French toast, waffles classically go well with maple syrup and fresh berries, but there is a crazy list of toppings that you could experiment with, from Nutella & nuts to banana & caramel.
Not only are the toppings endless, so are the different types of waffles on offer. In my future blogs, I look forward to sharing recipes for shredded potato & ham waffles and corn & cheese waffles with a side of chipotle sauce!
There’s even a Waffle Day on the 24th of July, so make sure you mark that down in your calendar to celebrate…with waffles, of course.
- 300g store-bought gluten-free flour or homemade gluten-free flour blend
- 2 tablespoons store-bought gluten-free baking powder or homemade gluten-free baking powder blend
- 75g butter, melted
- 4 eggs at room temperature
- 65g white sugar
- 350ml milk or store-bought buttermilk or homemade buttermilk
- 1 teaspoon salt
- 1 tsp of vanilla extract or homemade vanilla extract
Step by Step Instructions
2. In a medium bowl, add the melted butter, eggs, sugar, milk, salt & vanilla
3. Mix well for around 1 minute
4. Sieve the flour and baking powder into the mixture
9. Ladle just under ½ cup of the mixture into each grid. The thin batter will spread out on its own, but if it hasn’t reached the sides, add a little bit more.
10. Close the lid and only open it after 3 minutes. Opening too soon may disrupt the cooking and tear the waffle. If the waffle is cooking too quickly, lower the temperature slightly.
11. Remove to a plate and cover with foil to keep warm. The waffle may seem floppy when removed from the waffle machine, but after a minute or so, they will stiffen up nicely.
Makes 14 waffles
These waffles freeze well. Simply wrap several waffles in foil and store them in an air-tight freezer container. Can be toasted or oven re-heated from frozen straight-away.
- 2 teaspoons bicarb of soda/baking soda
- 4 teaspoons cream of tartar/Weinsteinbackpulver (for those who live in Austria)
- 1 teaspoon corn starch or arrowroot starch
Whisk together and store in a small jar.
Only make small quantities at a time as it will lose its raising agent strength over time
- 250ml of milk (less I tablespoon)
- 1 tablespoon of vinegar or filtered lemon juice
Pour the vinegar or lemon juice into a Pyrex measuring jug, then fill the milk up to the 250ml measuring line. Stir gently, rest the mixture for 5-10 mins. The milk will slightly curdle, giving its classic buttermilk appearance & taste.
To make a small 100ml bottle, simply mix 100ml of vodka with 2 vanilla beans that have been split to remove the vanilla beans’ soft centre. The leftover vanilla stick can be added to your sugar container, which will slowly infuse a wonderful vanilla flavour into the sugar. Store in a cool, dry place. Shake the bottle before each use.