Great for breakfasts, snacks and lunchboxes. Spread with butter, drizzle with syrup or create waffle sandwiches with cream cheese, ham, chives - the possibilities are endless!
This recipe will make a small mountain of waffels, they freeze well and toast back up to crispy in no time at all:
Gluten Free Guru's Waffely Good Waffles
180g/12oz Gluten Free flour
4 tsp Gluten Free Baking Powder
4 tbsp Oil or 6 oz of butter
1 tsp crumbled sea salt
4 separated eggs
12 fl oz milk
1 tsp vanilla essence
1 tbsp Icing sugar or any fine grade sugar
Switch on your waffle iron and set it to medium heat.
While the waffle iron is warming, sift all of your dry ingredients into a bowl
In a seperate bowl whisk together your Milk, Oil and egg yolks until well incorperated
In a small bowl, whisk your egg whites until fluffy and stiff, fold in the sugar.
Mix the egg yolk/oil mixture into the bowl of dry ingredients until well incorperated.
Fold in the egg white and sugare carefully
Spray the waffle iron with sunflower oil (I use the one calorie per spray oil) Take a ladle or a 1/3 of a cup of the batter and pour into the waffle iron and cook. 2 minutes gives a light golden waffle, you can cook them for up to four minutes to give a darker, crispier waffle.
Recipe notes:
You may add berries, finely diced apples, cinnamon etc to the batter, let you imagination run wild. Omit the sugar and add bacon pieces for a savoury twist. If you don't have a waffle iron, you can use the batter to make perfect pancakes. Serve with icecream, raspberry coulis and a sprig of mint. We have these most days, there is always a stack of waffles or pancakes in the freezer ready to warm up. Be warned though, they don't last long, so make as many batches as you can handle, the whole family snaffles them!
This recipe will make a small mountain of waffels, they freeze well and toast back up to crispy in no time at all:
Gluten Free Guru's Waffely Good Waffles
180g/12oz Gluten Free flour
4 tsp Gluten Free Baking Powder
4 tbsp Oil or 6 oz of butter
1 tsp crumbled sea salt
4 separated eggs
12 fl oz milk
1 tsp vanilla essence
1 tbsp Icing sugar or any fine grade sugar
Switch on your waffle iron and set it to medium heat.
While the waffle iron is warming, sift all of your dry ingredients into a bowl
In a seperate bowl whisk together your Milk, Oil and egg yolks until well incorperated
In a small bowl, whisk your egg whites until fluffy and stiff, fold in the sugar.
Mix the egg yolk/oil mixture into the bowl of dry ingredients until well incorperated.
Fold in the egg white and sugare carefully
Spray the waffle iron with sunflower oil (I use the one calorie per spray oil) Take a ladle or a 1/3 of a cup of the batter and pour into the waffle iron and cook. 2 minutes gives a light golden waffle, you can cook them for up to four minutes to give a darker, crispier waffle.
Recipe notes:
You may add berries, finely diced apples, cinnamon etc to the batter, let you imagination run wild. Omit the sugar and add bacon pieces for a savoury twist. If you don't have a waffle iron, you can use the batter to make perfect pancakes. Serve with icecream, raspberry coulis and a sprig of mint. We have these most days, there is always a stack of waffles or pancakes in the freezer ready to warm up. Be warned though, they don't last long, so make as many batches as you can handle, the whole family snaffles them!
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