Gluten Free, Egg Free Waffles
Gluten free and egg free waffles are crisp on the outside and fluffy on the inside. They are are one of the few breakfast foods that will fill you up, but don't contain wheat or eggs.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 small waffles
- Category: breakfast
- Method: bake
- Diet: Gluten Free
Ingredients
Scale
- 1 cup All in One blend
- ½ cup oat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 Tablespoons sugar
- 2 Tablespoons oil
- 1 cup milk
- ⅓ cup nonfat, plain Greek yogurt
Instructions
- In a medium sized bowl, add the flour blend, oat flour, baking powder, salt, and sugar. Whisk to blend thoroughly.
- Add the milk, Greek yogurt, and oil. Whisk until combined.
- Now whisk the batter vigorously for at least a minute. This hydrates the gluten free flours and is an important step.
- Cover the bowl and let rest for at least 15 minutes to a half hour. You can also refrigerate the batter if desired.
- Heat a Dash mini waffle maker and spray lightly with cooking spray or oil. Add 1/4 cup of batter for each waffle.
- Bake until golden brown and crisp. Gluten free waffles often take a little longer to bake than what you're used to.
Notes
Remember that letting the batter rest is really important in this recipe. Why? Gluten free flours absorb liquids more slowly than flour that contains gluten. If you cover the batter and just leave it alone to rest for a while, each of the flours will get fully hydrated and you will get waffles that are both crispy and fluffy. Let the batter rest at room temperature for up to 30 minutes, or put it in the fridge for several hours. You can go as long as 24 hours, but after that the strength of the baking powder will diminish.