I love waffles and it’s taken a long time to perfect the best gluten free waffles. It’s currently my son’s favourite thing to help me make and if he had it his way we’d make them every morning! I’ve tried so many different flour combinations from rice to tuber flours, to ground nuts and nut butters. But I’ve found the best combo uses a mix of brown rice, potato starch, tapioca and white rice. Check out my post for the best gluten free flour blend.
The secret “ingredient” to the best gluten free waffles, and why I think they’re such a lovely light fluffy texture, is the beaten egg whites! It may sound like a tedious extra step but with the right tool it’s quick and easy. I use my trusty Cuisnart stick blender* to fluff up the egg whites to a creamy foamy consistency and it takes roughly a minute to do. They don’t need to be soft peaks but doubled in size, thick white and foamy.
I don’t have a fancy waffle maker but my little Oster Belgian Waffle Maker* works great. These little appliances are super affordable and I get perfect waffles out of it every time. With each batch of this recipe I get 3 large, 4 quadrant waffles. You’ll know they’re done when the steam rising from the machine starts to slow. Peak in to see if they’ve become golden.
The other great thing about these gluten free waffles is you can freeze them! You can finally ditch those store bought toaster waffles. Remember the tag line “leggo my eggo” (am I aging myself with that one?!) well now you really can leggo of the eggo and throw one of these bad boys in the toaster for a delicious convenient homemade breakfast.
Waffle on my friends, waffle on. Enjoy! <3
*Disclosure: This is an affiliate link to amazon.ca and any purchases resulting after clicking the link provides a small gratuity that helps support MMOL.