Gluten Free Belgium Waffle recipe

Originally posted January 7, 2013 as “Gluten-free Dairy-free Belgium waffles”

I don’t know about you, but when I smell Belgian waffles at those kiosks, I really wish I could eat gluten. Last year I vowed to find a gluten-free Belgian waffle replacement, and I must say, I nailed it. I’ve made it two ways: with caramelized sugar and without. Both are delicious, and my children are very appreciative of the effort (read: this is not a quick recipe, but worth the wait).

This New Year’s Day, I made them as a treat. The crowd (both gluten-free and not) agreed it was a winner. Read through the recipe and make sure you have about 45 minutes before you want to eat these waffles. The yeast gives them a unique flavor that is much better than a regular waffle.

With this recipe, mise en place (everything in its place) is important. Make sure the butter or shortening is cooled slightly and the eggs are already separated. Lastly, don’t be surprised if there are no leftovers!

Gluten-Free Belgium Waffles with Dairy-Free option

Yield: 8 waffles in a 6″ waffle maker (or about 8 squares in a square maker)

• 2 1/4 teaspoons active dry yeast
• 3/4 cups warm water (105°F–115°F)
• 1 teaspoon white sugar
• 3 cups Amy’s Gluten-Free Flour Blend or a rice-tapioca-potato starch based gluten-free blend
• 1/2 teaspoon salt
• 1 teaspoon xanthan gum (omit if your blend has gum)

• 4 ounces (1/2 cup) butter or plain coconut oil, melted and cooled slightly
• 1 cup whole milk, room temperature or 1 cup creamy dairy substitute
• 1 teaspoon pure vanilla extract
• 1/4 cup white sugar
• 2 large eggs, room temperature, separated
• 1 cup pearl sugar

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1. In a glass measuring cup, dissolve yeast in warm water and 1 teaspoon sugar. Set aside to proof. After about 5 to 8 minutes, it should be foamy and fragrant.
2. In a medium bowl, whisk together flour blend, salt, and xanthan gum if using.
3. In a large bowl, whisk together yeast mixture, melted butter or oil, milk or milk substitute, vanilla, sugar, and egg yolks until smooth. Add dry ingredients and mix until combined. Add pearl sugar.
4. In a medium bowl, beat egg whites to soft peaks. Fold into batter with a rubber spatula and let stand 20 minutes. Note: if this batter sits too long, the pearl sugar will dissolve. The pearl sugar gives these waffles that caramelization.
5. Turn on waffle maker after about 10 minutes so it’s fully hot when batter is ready.
6. Scoop 2–3 ounces batter into each waffle iron section (I used a 4-sectioned waffle iron).
7. Close iron and cook until waffles are golden, following manufacturer instructions.
8. Repeat with remaining batter.