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Home » Recipes » Waffles - Gluten Free
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Waffles - Gluten Free

Hearty, homemade waffles can be made ahead and re-heated for a quick nutritious breakfast. Gluten Free, High Fiber.

Dry Ingredients

Liquid Ingredients

  • 1 Egg (large)
  • 1 cup Milk *
  • 1 Tbsp Cooking Oil
  • 1 Oil for Frying

Directions

Step 1

1. Blend all ingredients in blender or whisk vigorously in bowl until thoroughly blended. Let batter sit for five minutes.

Step 2

2. While batter rests, preheat waffle iron according to manufacturer’s directions. (Adjust temperature setting after cooking first waffle.)

Step 3

3. Lightly oil hot waffle iron, if necessary. Pour 1/4 of batter (or manufacturer’s recommended amount) onto heated waffle iron. Close and bake until steaming stops and waffle is deeply browned, about 4-6 minutes. Repeat with remaining batter.

Makes 4 waffles.

Notes

*Originally, this recipe called for only 1/2-cup of milk. After customer comments, we decided to retest this recipe and made the change to increase milk to 1 cup. The nutritional information reflects this change.
Waffles - Gluten Free

Servings: 4

Rating

****

Products Used in this Recipe

Flours & Meals
GF All Purpose Baking Flour

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Baking Aids
Baking Powder

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Gluten Free
Baking Soda

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Ratings & Comments (5)

5 Stars  60%  3
4 Stars 0%  0
3 Stars 20%  1
2 Stars 20%  1
1 Star 0%  0

****

5 Reviews

Write A Review »

*****
Ron March 18, 2012
A hard lump of dough was produced after mixing all the ingredients per the recipe.
***
Alicia March 19, 2012
*Proportions are wrong on wet to dry ingredients. As written, the batter is more the consistency of biscuit dough. I added an additional 1/2 cup of milk for a total of 1 1/2 cups milk - will add even more next time. I also added a teaspoon on vanilla and sprinkled in cinnamon - yummy!
*****
Erin J February 8, 2013
Perfect! Definitely use the 1c. milk, and they are great. I make them and use two small ones to create a sandwich for my daughter's lunch.
*****
Dawn April 26, 2013
Absolutely wonderful with almond milk and egg substitute
**
Kate October 27, 2014
I don't understand the comments about thick dough... for me it was terribly runny. (I have to use egg replacer, so not sure that is the difference?) Made holey waffles that did not fluff up.

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