Easy to make gluten-free waffles with crispy outsides and tender and light insides.
1 cup gluten-free flour mix* (I use Better Batter Gluten-Free Flour)
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsweetened almond or cashew milk
3 tablespoons melted Smart Balance Buttery Spread or Earth Balance
1/2 teaspoon vanilla
Preheat waffle maker and spray with non-stick spray if needed.
In a medium-size bowl whisk together the gluten-free flour, sugar, baking powder, and salt.
Add in milk, eggs, melted butter, and vanilla. Stir together until combined.
Measure out the amount needed for your waffle maker and pour this amount into the waffle maker.
Cook per your waffle makers directions.
Remove waffle after cooking to a wire rack. Don’t stack on plates until ready to eat so they will stay crispy.
To keep waffles warm: If making several batches to be eaten right away place the waffles on a wire rack in the oven set at a low setting like 200° to keep warm until they are all ready. To keep them crispy do not stack the waffles.
*If using a different gluten-free flour than Better Batter be sure it includes xanthan gum.
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