It ain’t nothing but a glorious morning with these Gluten Free Belgian Waffles. They’re perfectly delicious and adaptable to any taste; crispy on the outside and light and fluffy on the inside. Open wide!
ME BEFORE THE RECIPE…
Sorry guys! I’m back. It’s been nearly two weeks since I’ve posted a recipe. Do you even know who I am anymore???! I feel like I need to reintroduce myself.
Nah, I’m not about boring introductions that you’re never going to read anyway. We all know that at least half of you didn’t make reading it even this far. You just scroll right on down to the recipe. You know who you are. Don’t worry. I’m not offended. I’ll be honest, I do the exact same thing.
Why we all gotta be so darn impatient in this life???! I’ll tell you one thing, patience is NOT my strong suit. It doesn’t matter what I’m doing, my brain is always one step ahead thinking about what I’ve gotta do next. Do you guys ever feel that way?
Ben’s always telling me to “loosen up” and “enjoy the ride”. But how can I loose my goose and enjoy the ride when the potatoes are burning and the eggs are overcooking all because you want to dilly dolly around in the kitchen and make out for a few minutes?! Sheesh, these lips are gonna have to wait. Sense any sexual tension anyone???! Haha! Poor Ben.
HERE COMES THE RECIPE…
You guys, I have been so excited to share these Gluten Free Belgian Waffles with you! So excited that I’ve kept them hidden in my recipe drafts for almost a month. That makes total sense, right?
Sorry. Life got in the way. Plus, I’m sure if I told you about these waffles ahead of time, you wouldn’t have been so patient for the recipe. You may have even tried to stalk me down and raid my house in search of the recipe. They’re that good.
I full on went out and bought a waffle iron (my first one ever) just to create this gluten free Belgian waffles recipe. It all started with a weekend getaway at a ghetto hotel. A ghetto hotel that served a complimentary breakfast: bagels, muffins, eggs, bacon, yogurt, cereal…you name it. But the most exciting menu option were the make it yourself Belgian waffles. Of course, Braelyn missed out and my mama heart just couldn’t bear the fact that she’s never tried a Belgian waffle. So, once we returned from our getaway, I bought a waffle iron and got to baking.
After a few mediocre trials, I finally mastered a batch of picture perfect and truly tasty gluten free Belgian waffles. No exaggeration.
What makes perfect Gluten Free Belgian Waffles?
- Butter – Oh yeah, I said butter. Butter gives these waffles a golden brown exterior that gets nice and crispy. Butter also keeps the inside moist and fluffy. I have made these waffles with melted coconut oil and had good results, but superior waffles come from buttah!
- Texture – These gluten free Belgian waffles are so light and fluffy with a crispy, buttery outer crust that is to die for! Part of the reason these waffles aren’t too dense is due to the fact that I mix my own flour blend. You can definitely use a pre-made gluten free all-purpose flour that includes xanthan gum, but just know your results will be a little more chewy and possibly more dense. Also, opt for a very finely ground almond flour for this recipe. I love Nature’s Eat Blanched Almond Flour which is conveniently available at Walmart and a few other grocery stores.
- Mix-ins – These gluten free Belgian waffles are the perfect vehicle for your favorite mix-ins. We’ve made these with frozen berries, chocolate chips, and a mixture of bananas and pecans before. Every combo was delicious. If adding frozen berries, scoop the batter into the waffle iron first, distribute the berries on top of the batter, and then close to cook. That way your batter doesn’t turn weird colors of blue, purple, and red that really end up looking puke grey when cooked. Haha!
- Toppings – Even if you go plain for the waffle batter, don’t skimp on the toppings. Our favorites are: freshly whipped cream, seasonal berries, sliced bananas, natural peanut butter, toasted coconut, and a variety of chopped nuts. Oh, and don’t forget a drizzle of pure maple syrup!
Make ahead waffle tips:
We all know mornings can be hectic and who wants to think about busting out four different flours and a handful of other ingredients just to make waffles? I’m here to tell you that if you plan ahead, these waffles can be busted out in no time at all.
After making my girls lunches in the evening for the following day, I will often prepare a few breakfast ingredients. If you’re wanting to make these gluten free Belgian waffles, just mix all the dry ingredients in a medium sized mixing bowl, cover, and set aside for the next morning. That way all you have to do is mix in the milk, sour cream, butter, and eggs.
You can also prepare/set out most of the toppings the night before. Whip up your cream and store it in the fridge overnight along with rinsed berries and sliced strawberries. You can go ahead and set out peanut butter, syrup, toasted coconut, nuts, cinnamon, and softened butter at the table or counter for easy access in the morning.
See, that’s not so hard. The actual cooking of the waffles takes only about 10 minutes total for all four waffles. I’m sure that’s less time than it takes for your kids to roll out of bed, or at least less time than it takes them to slap on a good attitude in the morning.
So there you have it. Another staple gluten free recipe. I don’t believe I’m being too presumptuous to assume this will be your new favorite breakfast recipe. Make room…lots of room…for gluten free Belgian waffles folks!
YOU MAY ALSO ENJOY…
- Gluten Free Blackberry Pancakes
- Gluten Free Caramel Apple Pancakes
- Overnight Oatmeal Waffles
- Gluten Free Savory Bacon Chive Waffles
- 4 tablespoons (1/4 cup) butter, melted
- ½ cup full fat sour cream
- ¾ cup milk (I used 1%)
- 2 large eggs
- ½ teaspoon vanilla
- 2 tablespoons sugar
- 1 teaspoon salt
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon xanthan gum (only if your gluten free flour blend doesn't already contain a gum)
- 1¾ cups high quality gluten free all-purpose flour or my preferred blend: ½ cup very finely ground almond flour, ½ cup superfine brown rice flour, ½ cup potato starch, and ⅓ cup sorghum flour)
- Desired toppings
- Preheat waffle iron to medium heat. While waffle iron in preheating, begin making batter. Melt butter and set aside to cool to touch. In a medium sized mixing bowl, whisk together sour cream, milk, eggs, vanilla, and sugar.
- Add salt, baking powder, baking soda, xanthan gum (only if your gluten free blend doesn't already contain a gum), and gluten free all-purpose flour (or my preferred blend). Whisk to combine. Add melted butter and stir until smooth.
- Spray waffle iron with cooking spray and fill with a little over ½ cup of batter. Close iron and cook until golden brown. Remove and repeat with remaining batter, spraying with cooking spray in between each batch.
- Top waffles with desired toppings and serve warm. Store leftovers in an airtight container in fridge for up to 1 week. Reheat before serving again.
