Gluten Free Belgium Waffles
Gluten Free Belgium Waffles – super easy, light, and fluffy Belgian style waffles that literally melt in your mouth. These are the BEST waffles!
Are pancake and waffle batter the same?
Pancake and waffle batters have similar ingredients. But waffle batter tends to have more fat and is sweeter than pancakes.
What is the secret to good gluten free belgium waffles?
My secret to be best homemade waffles is to drizzle some maple syrup on the batter before closing the waffle lid. The maple syrup infuses into the waffle and caramelizes on the outside. It’s like a McGriddle but so much better.
My other secret is to hold the waffle lid open an inch or two for the first minute. Holding the lid open a little while the cooking begins results in super thick waffles.
As for flour, I love Cup 4 Cup! If you can’t find it, use an all-purpose gluten free flour with xathum gum in it!
What makes a Belgian waffle different from a regular waffle?
Belgian waffles are normally thicker than regular waffles. They have extra deep pockets, which are amazing for holding lots of maple syrup.
The main thing you need for a Belgian waffle is a waffle maker that creates those thick waffles with deep holes! This is my favorite waffles maker.
Should waffle batter be thin or thick?
The batter should be the consistency of a milkshake. You want the batter pourable so it spreads out enough to fill the waffle maker. But not too thin that you don’t get thick and fluffy waffles.
Can you freeze the leftover homemade waffles?
Yes! To freeze the waffles, wrap each one in aluminum foil and freeze in a plastic bag. To reheat the waffles, wrap in a paper towel and place in the toaster or microwave for about a minute.
Watch the recipe video here:
Gluten Free Belgium Waffles
Super easy, light, and fluffy Belgian style waffles that literally melt in your mouth. These are the BEST waffles!
Ingredients:
1 1/2 cups gluten free Cup 4 Cup all-purpose flour (or more depending on how thick the batter is)
1 1/4 cups almond meal
1/2 cup sugar
1 tablespoon baking powder (I use double acting baking powder for extra fluffiness)
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups milk (1%, 2%, skim, almond, coconut all work)
3 tablespoons vegetable oil
2 large eggs
1 teaspoon vanilla extract
Maple syrup
Directions:
Preheat waffle iron.
Combine dry ingredients in a large bowl.
Combine wet ingredients in a separate bowl.
Pour wet ingredients into dry ingredients + stir. Should be pourable and the consistency of a milkshake (if not then add 1/4 cup of flour at a time. It may be too thin if you almond meal isn’t finely ground.). Refrigerate overnight if desired.
Grease waffle iron on both sides.
Add 1/2 cup batter to each waffle section. Drizzle 1-2 Tablespoons of maple syrup over each of the waffles. Close the waffle iron but hold top 1/2-inch open to make extra thick waffles. Cook for 3 minutes until golden brown. Repeat with rest of the batter.
To freeze waffles, wrap in aluminum foil and freeze in a plastic bag.
To reheat waffles, wrap in a paper towel and place in the toaster or microwave for 1-1.5 minutes.
I tried these this morning. I ran out of sugar and substituted coconut sugar. They came out fantastic!!!
I had a bit of an issue eating them as I took them out of the waffle iron…but I did end up with extra to freeze.
Thank you!
SO happy you like them as much as we did 🙂 So happy to hear coconut sugar worked! I’ll have to try it!
Question…for melt in your mouth waffles. ..Where can i purchase. Almond Meal??? Never heard of this..or baked with this..Also any pointers or tips when using almond meal?
You can purchase almond meal from pretty much any grocery store – in the organic/gluten free section. This is the brand we buy: http://www.bobsredmill.com/almond-meal-flour.html
The texture of almond flour is really similar to whole wheat flour – but it’s not as tough or dry. It also adds an awesome extra layer of flavor and texture. If you don’t want to buy almond meal, you could try using 1 cup and 2 tablespoons of all-purpose flour and completely omit the almond meal. I would use less flour than called for almond meal because flour is more dense than almond meal. I have never tried this though, but ! Hope that helps 🙂
Hi. Thank you for the recipe! It seems very easy and I’m planning to try it out this weekend. From your comment above, you mentioned that we can use 1 cup and 2 tablespoons of all-purpose flour to replace the almond meal. So in total I need 1 and 1/2 cup + 1 cup and 2 tablespoons of all-purpose flour. Am I correct? 🙂
Yes, that is correct!
Thanks for this recipe ladies. Best waffles ever! Love the taste and texture with the almond meal. Made these many times and are now my go to recipe. My hubby loves his meat, so one day I threw in some cooked bacon slices while in the waffle maker, turned out great. Also used them to make Monte Cristo sandwiches and the family can’t get enough of those 🙂
Yay! So happy you liked them!
We love waffles also and I make mine with 1 cup of flour and 1 cup of whole wheat pastry flour. I also use buttermilk. Could you use buttermilk with these waffles?
Yes you can!
Just wanted to let you know that we’ve been using this recipe for the past couple months and they are DELICIOUS. Even when we have guests, we have so many compliments on them (which we tell them is from this blog). Thank you for sharing!
Oh my gosh! So happy to hear you love them as much as we do!! 🙂
Can you omit the cinnamon?… Or can what could be substituted for it?
Yes you can omit, the cinnamon is just for flavor!
BEST WAFFLE RECIPE EVER!! I was wondering if the batter was fridge stable over night?
I haven’t tried it, but this article (https://www.nigella.com/ask/refrigerating-waffle-batter) might provide some help… it says “Waffle batter is similar to pancake batter and is based on eggs, flour and milk. It is possible to keep the batter in the fridge and the eggs are the most perishable ingredient so they tend to set the keeping time. We would prefer to keep the batter for up to 2 days after making it and it should be kept refrigerated at all times. The batter should be transferred to an airtight container or left in a tightly covered jug. You may find the batter separates a little as it stands but it can be whisked gently to bring it back together.”
I had a mini panic this morning when I realized I forgot to pin this recipe after making (and loving) them last weekend. We had them for breakfast again this morning, and they are my new go-to! So easy and yummy 🙂 Thank you!!!
Haha! So happy to hear!!
How many waffles does this recipie make?
So delicious! Thank you. My kids wanted to know why the waffles only had 3 sections each ???? (the other section was eaten straight out of the waffle iron-Quality control????).
I was wondering if you had the nutritional facts for these as written. I’d love to know how adding the almond flour affects the carbs, fats and protein content!