Gluten Free Waffles {Dairy Free}

Homemade Gluten Free Waffles are ready in a snap. The classic breakfast treat now gluten and dairy free!

Gluten Free Breakfast: Homemade or Store Bought?

Breakfast certainly can be the most challenging meal of the day! With so much going on in the morning and so little time, it is very easy to rely on prepared, store-bought breakfast solutions. And while there is nothing wrong with serving up cereal or frozen waffles, I bet there are many of you, like me, who would prefer to have homemade options at the ready!

Pancakes or Waffles?

If I had to choose between the two, I’d probably select pancakes. But the only problem with pancakes is the time factor. I find that I spend a whole lot more time tending to pancakes cooking on the stove as opposed to waffles. I typically reserve weekend breakfasts for pancakes when time is less of an issue. On a busy weekday morning, I hop onboard team waffle!

Team waffle is a good team to be on! Really, what’s not to love? A little crispness on the outside; soft and fluffy on the inside. Perfection. And how about those little nooks that hold all the buttery maple syrup goodness? So good! Waffles are the perfect little vessel to pile on the toppings: fresh fruit, chocolate chips, granola, nuts, seeds…really, the possibilities are endless.

Why Cornmeal Works

My waffle recipe includes equal parts of gluten free flour (I used King Arthur’s Measure for Measure) and very finely ground cornmeal. If your diet allows you to use corn, I highly recommend adding cornmeal to the batter as directed. I have found that adding cornmeal adds great texture (without the grit); it also prevents the batter from becoming gummy. For me, it has been a game changer.

When selecting cornmeal, opt for a very, very fine grind; it should almost resemble corn flour. Using medium or course ground cornmeal is not recommended; it will create waffles that are closer to cornbread than waffles.

Choosing a Waffle Maker

To be honest, for many years I simply purchased frozen gluten free waffles. When I began looking for and researching waffle irons, I was surprised by the great range of prices. I was really tempted to invest in a high-end waffle maker. What did I end up buying? Well, while I was food shopping at Kroger, I saw a simple Belgian Waffle Maker from Oster on clearance for $11.00.

No bells, no whistles, nothing fancy at all. But, it makes great waffles! I recommend it.

Tips for Success

Preheat the waffle iron while you are making the waffle batter.
Lightly brush the waffle iron plates with a bit of oil. This will prevent sticking.
Use 1 level cup of batter per waffle. Refrain from using a heaping cup. Too much batter can cause the waffles to be underdone in certain areas.
This recipe yields 4.5 waffles made in a round, 7″ (diameter) waffle maker.
Choose a mild flavored oil. Avocado oil works well.

Gluten Free Waffles {Dairy Free}

Light fluffy waffles that are both gluten and dairy free.

1/2 cup mild flavored oil (avocado oil works well)
1 egg
2 cups unsweetened coconut milk (or the milk or milk alternative of your choice)
1 & 1/4 cup gluten free flour blend with xanthan gum (I used King Arthur’s Measure for Measure).
1 & 1/4 cup very finely ground corn meal
1/4 teaspoon sea salt
2 teaspoons baking powder

Set the waffle iron to the desired darkness. Preheat the waffle iron.
Place the oil, egg, and milk into the bowl of a stand mixer fitted with a paddle attachment. Mix until the egg is broken up (about 30 seconds).
Add in the flour, cornmeal, salt, and baking powder.
Mix together until smooth (scraping down the sides as needed).
Once the waffle maker is warmed, lightly brush the inside plates with a bit of oil.
Place 1 level cup of batter into the center of the waffle maker. With a heat proof silicone spatula or spoon, spread the batter to cover the waffle plate (leave 1/2″ border).
Close the waffle maker and cook until the waffle maker indicator shows that the waffle is cooked.
Serve immediately.

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