Enormous Waffles

I didn't think it was possible to have gluten free Enormous Waffles that would rival any wheat variety, but here they are!  They are crisp on the outside and soft in the center.  The texture is perfect, not the slightest bit gritty.  I have served them to crowds of kids and the pickiest of adults.  Everyone says something along the lines of "Holy cow!  These are really good!"  with that air of total disbelief.  It always leaves me beaming:-)

Making the Batter

Making the batter is as simple as you'd expect. Begin by adding all of the wet ingredients to a large mixing bowl and mix well to break up the eggs. Combine the dry ingredients in a small bowl, then add the dry ingredients to the wet. Stir well to break up any lumps.

Cooking the Enormous Waffles

I use an Oster Belgian Waffle Maker.  I recently looked for the model I currently own, but couldn't find it on line.  The model that is closest to what I have, now has a ceramic non-stick surface.  It is available at Target and on Amazon. If you are using a waffle iron with deep wells like these, you will likely get 3 large waffles from the batter that can be cut into 4 pieces. Pour enough batter into the heated waffle iron so that the batter will fill the edges once closed. Try not to overfill though because the batter will ooze out. That's not the end of the world, just a little more cleanup and a little wasted batter.

Homemade Whipped Cream

Maple syrup is of course the traditional topping for waffles and pancakes, but I am a huge fan of adding in, not substituting, homemade whipped cream. Sometimes I will even get a little fancy and add a flavored liqueur or bourbon instead of vanilla to mix up the flavors. Given that it only takes 3 ingredients, a bowl and about 5 minutes to make... it is hard for me to resist the addition! The heavy whipping cream, powdered sugar (helps to stabilize & prevent weeping) and vanilla go in the bowl all at once. Then whip with a hand mixer until it reaches soft peaks. Using powdered sugar instead of regular white sugar is what allows you to make this a day ahead without it becoming watery. And if by chance it does get watery (I've only had this happen after more than 2-3 days), it can be whipped again to airy perfection when you need it.

You Can Prep Ahead!

I will often make the batter the night before and store it in the fridge.  If I am serving these Enormous Waffles when we have company, I will also make the whipped cream and have the berries rinsed, hulled and set in serving bowls the night before. That gets breakfast on the table even faster.  Serving the waffles with fresh whipped cream, real maple syrup and berries makes a wonderful meal with a combination of fresh, warm and filling food. The big wells in these waffles hold any of the toppings you may want to put on them!

Substitution Ideas

You can substitute the milk in this recipe for a dairy free milk alternative.  I like Ripple Unsweetened Vanilla or any brand of almond milk best for this recipe. If you need to use coconut milk, that will work too, but it will add coconut flavor to the waffles. That's not a bad thing, just something to be aware of.

More Gluten Free Breakfast Ideas

• Breakfast Stacks
• Make Ahead Banana Bread Oatmeal
• Spiced Apple & Cream French Toast
• Gluten, Egg and Dairy Free Banana Pancakes
• Vanilla Crunch French Toast
• Spicy Broccoli Quiche
• English Scones
• Lemon Poppy Seed Scones
• Overnight Stuffed French Toast

Gluten Free Enormous Waffles

Crisp outside, soft and fluffy inside, these are perfect Gluten Free Enormous Waffles and you won't be missing a thing!

5 from 5 votes

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 servings

Calories: 330kcal

Ingredients  

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• 2 cups Gluten Free Flour Blend with xanthan gum - I like Bob’s Red Mill 1 to 1 best for this recipe
• 1 tablespoon sugar
• 4 teaspoon baking powder
• ¼ tsp Salt
• 1 ¾ cups whole milk or Ripple plant milk - you may need up to ¼ cup more
• 2 eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

Whipped Cream (sub dairy free store bought if you'd like)

• 2 cups Heavy Whipping Cream
• 1 teaspoon pure vanilla extract
• ¼ cup powdered sugar

Instructions

For the Gluten Free Waffle Batter:

• Mix all ingredients into a large bowl until well combined. It should be like thick pancake batter. You can add a little milk or flour to adjust to the right consistency. This can be made a night or two ahead and stored in the fridge.
• Heat your waffle iron. I used the type for really thick (Belgian) waffles which this recipe is perfect for. It makes them crisp on the outside and soft in the center. Pour in your batter and let cook until golden brown. You can keep them warm in a 200 degree oven until all are made & you are ready to serve.

Fresh Whipped Cream

• Put all ingredients into a bowl and beat at high speed with your hand mixer. When soft peaks form and hold, it is done. Don’t keep mixing! You can store this in the fridge for a few hours if needed.

Notes

*Makes 3 enormous waffles, that split into 4 servings each

Nutrition

Serving: 0.25waffle | Calories: 330kcal | Carbohydrates: 21g | Protein: 5g | Fat: 26g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 231mg | Potassium: 88mg | Fiber: 2g | Sugar: 6g | Vitamin A: 680IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 1mg