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!
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Ingredients
- 2 cups Gluten Free Flour Blend with xanthan gum (I like Bob’s Red Mill 1 to 1 best for this recipe)
- 1 Tbsp sugar
- 4 tsp 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 tsp vanilla extract
Whipped Cream (sub dairy free store bought if you'd like)
- 2 cups Heavy Whipping Cream
- 1 tsp 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: 0.25waffleCalories: 330kcalCarbohydrates: 21gProtein: 5gFat: 26gSaturated Fat: 17gTrans Fat: 1gCholesterol: 85mgSodium: 231mgPotassium: 88mgFiber: 2gSugar: 6gVitamin A: 680IUVitamin C: 1mgCalcium: 162mgIron: 1mg
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