Gluten-free and better than the original
Brunch at Sweet was one of our most popular services, and Chicken & Waffles was always on the menu. I started out using my regular waffle recipe, but then discovered that this gluten-free version was actually better, so we switched to making all of our waffles gluten free and no one was the wiser.
Waffles are one of the easiest recipes to make gluten free and still have them just as good as the original recipe. I have made this recipe for years (including at the restaurant) with Cup4Cup gluten-free flour, and it will work equally as well with Bob’s Red Mill 1:1 or King Arthur Measure for Measure.
Toppings and finishing touches
I love fruit on top of my waffles much better than in them but to each their own.
Blueberries, apples, blackberries and bananas are all delicious sautéed with a little bourbon and a healthy serving of pure maple syrup while strawberries are best freshly cut tossed with a little sugar (Grand Marnier if you’re feeling fancy) and topped with whipped cream.
If want to really take it over the top try topping them with bananas cooked with bourbon and maple syrup, then drizzle with melted peanut butter and my paleo chocolate sauce or any chocolate sauce of your liking. Almost more dessert than breakfast but so worth every calorie!
See Recipe Notes For Dairy Free
Gluten-Free Belgium-Style Waffles
Brunch at Sweet was one of our most popular services, and Chicken & Waffles was always on the menu. I started out using my regular waffle recipe. but then discovered that this gluten-free version was actually better, so we switched to making all of our waffles gluten free and no one was the wiser.
Ingredients
- 420 grams Bob's Red Mill 1:1 or Cup4Cup gluten-free flour (3⅓ cups)
- 3 tablespoons sugar (maple sugar, honey or maple syrup)
- 1 tablespoon baking powder
- 540 grams buttermilk (19 ounces)
- 4 large eggs, room temperature
- 112 grams unsalted butter, melted (can use oil)
- 2 teaspoons vanilla
Instructions
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Heat the oven to 200 degrees (to keep waffles warm while you are making them all).
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Whisk flour, sugar and baking powder together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well, and crack eggs into buttermilk. Pour the melted butter into the mixture. Whisk everything together, until all ingredients are just incorporated. Do not overbeat (small lumps are fine). Let the batter rest for at least 30 min and up to 8 hours (make ahead the night before if you like).
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Heat up your waffle iron. Lightly coat with cooking spray, butter or coconut oil. Using a measuring cup, ladle ¾-cup of batter into the waffle iron, and cook until done. Repeat with the remaining batter.
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Remove waffles to a wire rack set on a baking sheet, and keep in heated oven, covered with foil, until all the waffles are cooked and you are ready to serve them.
Recipe Notes
To make plant based buttermilk:
- 420 g unsweetened plant-based milk (such as almond, soy, or oat milk)
- 2 tablespoon(30g) apple cider vinegar, white vinegar or lemon juice
Instructions:
- In a small bowl or measuring cup, combine the plant-based milk and vinegar (or lemon juice). Stir gently to mix.
- Let the mixture sit at room temperature for about 5 to 10 minutes. This allows the milk to curdle and thicken, mimicking the texture and tanginess of traditional buttermilk.
- After the resting time, give the mixture a quick stir to ensure it's well combined. Your plant-based buttermilk is now ready to use.