I have spent many mornings trying to make delicious – not grainy – gluten free waffles. I always have success with Pamela’s Baking Mix but I wanted my own homemade recipe. This is it. Bob’s Red Mill 1 to 1 Baking Flour hasn’t let me down yet. It’s literally a 1 to 1 easy replacement for most recipes calling for regular flour. I’m in love.
I have a Belgian waffle maker which is why mine turned out with the deep holes in them. A Belgian waffle maker creates a thin, crispy crust on the outside with a soft center. It reminds me of a crusty sourdough bread. These waffles are way popular at my house. Unfortunately, my kids will only eat them straight up; no blueberries, bananas or whipped cream topping here. No pumpkin or cinnamon mixed in. The craziest we get is drizzling melted Enjoy Life chocolate chips on top. Don’t take any advice from my kids. The possibilities here are endless. Add any toppings, sweet or savory, or use them as sandwich bread in your lunch. Mmmm, or how about a breakfast sandwich with sausage, egg and cheese?
Make a big batch on Sunday and put them in the freezer. Breakfast for the week? Check.
- 1 1/3 cups gluten free flour Bob's Red Mill 1 to 1
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1 cup coconut milk or more if too thick any milk
- 2 tbsp canola oil or coconut
Heat waffle iron and spray with cooking spray.
In a big bowl mix wet ingredients with a whisk.
Stir together dry ingredients and gently fold into wet ingredients. Stir just until mixed. Add more milk if batter is too thick.
Pour into waffle iron and cook 3-7 min. depending on waffle iron.
This recipe was adapted from Bob’s Red Mill waffle recipe found here.