These crispy, golden waffles are perfect for any breakfast or brunch. This recipe is simple to make, calls for minimal ingredients, and can be easily doubled or tripled to feed a crowd. Serve with pure maple syrup. It can be made egg-free; see instructions.
For Egg-Free Favorite Waffles, omit 2 eggs. Combine 2 tablespoons golden flax meal with 6 tablespoons hot water or hot milk of choice; let sit 5 minutes to thicken and cool. Use this mixture to replace 2 eggs in step 3. Reserve 1/4 cup from 1 cup milk in the recipe; use reserved milk to thin batter, 1 tablespoon at a time, if needed.
Contributor Chrystal Carver is a gluten-free food blogger and author of Sweet & Simple Gluten-Free Baking: Irresistible Classics in 10 Ingredients or Less.Yields 16 servings
- 1 cup white rice flour
- 1/2 cup potato starch (not potato flour)
- 1/2 cup tapioca starch/flour
- 1 teaspoon xanthan gum
- 1 tablespoon granulated sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1+ 3/4 cups milk of choice
- 1/2 cup avocado oil or oil of choice
- 1/2 teaspoon pure vanilla extract
1Preheat a non-stick waffle iron.
2In a large mixing bowl, combine rice flour, potato starch, tapioca starch/flour, xanthan gum, sugar, baking powder and salt.
3Add eggs, milk, oil and vanilla. Mix just until batter is smooth.
4Pour batter onto preheated waffle iron (about 1/4 cup for 4-inch waffles). Cook until golden brown.
5Remove from waffle iron. Keep waffles warm while cooking remaining batter.