Gluten Free Waffle Recipe

Gluten Free WafflesPerhaps like you, I found gluten free waffles a bit of a challenge. Numerous versions were attempted in the Test Kitchen before settling on this one, which is a riff on a Scandinavian waffle recipe. The dairy adds delicious tang and tenderness, while the flour combination adds the necessary structure.

Add-ins such as pecans or frozen blueberries are terrific with this recipe. Add them after loading the waffle iron with batter and sprinkle on top just before shutting the lid. Some may even want to throw in some bacon…yum! The pumpkin version (listed below) was developed for the Christmas holiday and was quite a hit!

You can refrigerate or freeze the leftovers (if there are any). Make several batches just so you can pull them out of the freezer on a whim. I typically reheat in the microwave although I imagine a toaster would be just as effective.

What are your thoughts on this breakfast classic?

Gluten Free Waffle Recipe

If you do not have ricotta cheese on hand there are several substitutions: 2 cups cottage cheese blended smooth or 8oz pkg cream cheese and 1 cup buttermilk or 2 cups sour cream. Basically you need 2 cups of dairy. Let me know what substitutions were successful for you. 

2 cups ricotta cheese
2 eggs
1/2 tsp vanilla
1 cup gluten free oat flour
1/2 cup tapioca flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp sugar
1/3 cup water

Preheat waffle iron to desired heat setting. 

Place dry ingredients together in a bowl and mix. Beat wet ingredients together in a separate bowl with electric hand mixer or wisk. Add dry ingredients to wet gradually. If mixture is too thick adjust by adding additional water. 

Grease waffle iron. Place batter into waffle iron using a spoon. Underfill as the mixture will rise and spread (our iron takes about 5 heaping Tablespoons). Bake until golden brown. Makes 8-12 waffles. 

Serve with your favorite syrup and toppings. 

Gluten Free Pumpkin Waffle Recipe (Great For Holidays)

 
 2 cups ricotta cheese 
1 cup canned pumpkin
3 eggs
1/2 tsp vanilla
1 cup oat flour
1/2 cup tapioca flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cardamom
3 Tbsp sugar
1/3 cup water

Same Directions as above…

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Comments

    • Gluten Free Test Kitchen says

      Thanks for the compliment! Trying arrowroot flour was an excellent idea, because it is starchy like tapioca flour. It was also a good idea to spread out the dough evenly. I think your waffles might be sticking because the dough lacks structure. So, you might try amaranth flour instead of tapioca because both add structure and a chewy texture. (Amaranth is also very nutritious!)

      Here are a couple of other things you can try. If your waffle iron is adjustable, try turning up the heat a bit (or turning it down). The ricotta and eggs make these waffle tender, but they also require a higher temperature and a bit more time. My waffle iron takes about 5 minutes to bake a waffle. If you have a Belgian waffle iron, make the batter even stiffer by adding less water or none at all.

      Thanks for trying out the recipe and for experimenting with it. I believe we both learned something! I will have to experiment with other substitutions and let you know if anything comes of it. JA

      • Gluten Free Test Kitchen says

        Update: I have retested the recipe and here are some of my discoveries. I tested different heat levels in my waffle iron and discovered that lower heat is actually the best for ensuring that the middle of the waffle cooks as quickly as the outside. This prevents that “sticking” you were experiencing. If you attempt to open the iron and you sense there is resistance… do not force… allow the waffle to cook a few more seconds and you will find that it releases once the inside is cooked. I experimented with amaranth and it did work as a substitute for tapioca…however arrowroot might work as well with an iron set on a different temperature. You might want to experiment as I did with differing settings to find what works best. I also found that a batter with less moisture was best.

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