Crispy on the outside and fluffy on the inside, these gluten-free waffles are perfect for making ahead of time and reheating in the toaster.
Your perfect gluten-free waffle recipe uses yoghurt, a little sugar, and a crisp outside. These may be frozen and reheated in the toaster oven for a delicious breakfast on hectic mornings!
This gluten-free waffle batter makes the fluffiest waffles. By folding in beaten egg whites, it's fluffy but thin enough to have crispy edges that brown but never burn.
Even if you brown the outside, stiff, thick waffle batter yields chewy waffles. These gluten-free waffles thin the batter using pure fat in oil instead of butter.
The waffles expand beautifully in the waffle iron, making them soft and fluffy and perfectly golden on the outside.
This recipe only needs a hint of xanthan gum to keep waffles together and fresh. Avoid a standard all-purpose gf flour blend with too much.
A little sugar in the batter tenderises and sweetens waffles.
Freshen your chemical leaveners and add liquid only when ready!
Subdues the sugar and highlights the other tastes.
The whites will not whip properly if there is any yolk in them, so be careful to separate the eggs one by one.
Using triple-filtered virgin coconut oil (the solid variety that remains at room temperature) will prevent any trace of coconut flavour.
Waffles are made more soft and moist with the addition of plain yogurt's acid and fat.
Do not use nonfat milk in recipes; it merely adds water.
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