Being on a gluten-free diet doesn’t mean breakfast has to be boring and I recommend these waffles to anyone as they are just wonderfully filling and tasty. They are a fantastic start to the day as they keep you full for longer and most people I served them to couldn’t even believe they were gluten-free. I love to serve them with my favourite vanilla yogurt and a selection of fresh berries but of course, they can be topped with anything you fancy.
Breakfast is my absolute favourite meal of the day, it is something I am already looking forward to when I go to bed and excited about the moment I open my eyes in the morning so when my husband had to go on a gluten-free diet it became one of my priorities to have something that still feels like a treat in the mornings. We both love a good porridge but it is nice to mix it up every now and then and so far I have not found a gluten-free recipe that would be able to compete with conventional freshly baked bread rolls – I am not talking about the ones from the supermarket but homemade or from one of the many great artisan bakeries that popped up all over London these last few years.
My husband first mocked me for buying a waffle maker and was convinced that I wouldn’t use it. I have had it now for almost a year and gluten-free waffles have been on the menu ever since on most of our weekends 🙂 I have even upgraded myself recently to a fancier waffle maker as the ‘old’ one was never non-stick even though it was meant to be, therefore I had to use lots of oil to make the surface non-stick, thankfully, I don’t have to use anything anymore with the new Sage by Heston Blumenthal waffle maker which is also PFOA free. For this recipe, you’ll need a Belgium style waffle maker that creates nice deep pockets, if you don’t have one, you don’t have to buy the most expensive model just make sure it has good reviews and is preferably non-stick.
Most waffle recipes contain a lot of butter and sugar but since we are eating them fairly often I wanted something a bit healthier, reduced them in sugar and replaced the butter with vegetable oil which works really well. There is plenty of sweetness coming through from the vanilla yogurt & berries or anything else you might want to top them with, from sweet whipped cream, maple syrup & bacon, chocolate sauce etc., well, there are plenty of ways you can make this your own.
This recipe is for 4 waffles but you can easily double the ingredients. Once made, you can keep them warm for up to 20 minutes in a 90ºC (200F) hot oven on a grill tray just don’t stack them on top of each other or wrap them in foil as they’d become soggy. The waffles can also be frozen, let them cool completely before you put them in the freezer and reheat/defrost in a toaster.
Ingredients: 200g gluten-free plain white flour (I used Doves Farm), 1/2 tbsp baking powder, 1 1/2-2 tbsp sugar, pinch of salt, 3 tbsp vegetable oil, 200 ml milk, 1 tsp vanilla essence and 1 egg. For the topping (optional) – vanilla yogurt & fresh berries
This is my favourite vanilla yogurt – I found it in Wholefoods and thought I mention it here and I didn’t even notice that it is lactose-free as well when I first bought it. The other ingredient that works nicely in this recipe is the Doves Farm gluten-free plain flour that can be bought at Wholefoods as well but I found it in many other supermarkets here in London. It is a flour blend of rice, potato, tapioca, maize, buckwheat and nothing else – it is really filling and fantastic if you need something to keep you full for longer. Over the past year I bought plenty of gluten-free products, it really is trial and error and I thought I let you know about the products that I personally like.
Making the batter couldn’t be easier, just put all of the ingredients into a bowl
and whisk until combined. In order to end up with nice fluffy waffles, you need to let the batter stand for about 10-15 minutes which gives you plenty of time to lay the table, wash the berries and preheat the waffle maker.
Pour about 1/2 cup of batter into each waffle square (you’ll need to read the instructions of your waffle maker whether you need to spray a little oil onto the plates first and don’t overfill the plates), close the lid and cook until the waffles have the right colour. I like them lightly browned which takes about 2 1/2 to 3 minutes – if you like them darker just leave them in for longer. Top them with vanilla yogurt & fresh berries or with anything else you fancy!