This is one of my absolute favorite recipes and one I’m most proud of. I had tried and tried to create waffles and nothing ever came out that great. In fact, I always found the Gluten Free Bisquick recipe to come out the best. Sadly, I gave up on waffles because the Bisquick recipes were only okay and expensive to make. Then we went to Disneyland for the day and decided to do the character breakfast since we’d heard Disney was fantastic when it came to gluten free meals (and now having been to both Disneyland and Disney World while GF I have to say Disneyland does it way better). The chef came out and told us all the things he could prepare including GF waffles. They were AMAZING. They were the best waffles I’d ever had. I kept waiting for my husband or daughter to get sick because I just could not believe they were gluten free.
My Disneyland experience got the wheels turning in my head again. Now I knew for sure it was possible to create a fantastic GF waffle. Sometimes I just need to think about a gluten recipe for awhile and suddenly the right flours & proportions come to me. I can’t explain it but my best recipes come to me this way and usually work on the first try, like this one.
These are “weekend” waffles. They take a little work but trust me, the work is soooo worth it. As an added bonus for all your hard work, they freeze great! I like to make extra, then I place the leftovers in freezer bags and toss into the deep freeze. Throughout the week we pull them out and put them in the toaster to reheat. They come out nice and crunchy on the outside, soft on the inside, just like the day I made them.
- 1 cup white rice flour
- ½ cup brown rice flour
- ¼ cup finely ground almond flour
- ¼ cup potato starch
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 large eggs, separated
- 4 tablespoons white sugar
- 2 cups milk
- 4 tablespoons butter, melted
- ½ teaspoon vanilla
- Preheat waffle iron, use nonstick spray or oil it accordingly.
- In small bowl combine white rice flour, brown rice flour, almond flour, potato starch, xanthan gum, baking powder, and salt. Set aside.
- In medium bowl whisk 4 egg yolks (save the whites) with the sugar until the eggs are a pale yellow. Whisk in the melted butter, milk, and vanilla extract.
- Whisk flour mixture into egg mixture just until combined. Do not over mix! You're better off a little under mixed here if you're unsure. A few lumps are okay.
- In mixing bowl beat egg whites until they form soft peaks (stiffer peaks will give you crunchier waffles but you'll get a fairly good crunch on the outside with soft peaks).
- Gently fold egg whites into the batter.
- Follow manufacturer directions for cooking your waffles. I have a round one and I use about 1 cup of batter for each waffle. I get 7-8 waffles out of this recipe.
Inspiration: This recipe is adapted from an Emeril recipe.