Celebrating National Waffle Day
In honor of National Waffle Day happening on March 25th, here are some gluten-free recipes to try at home:
2 cups all purpose gluten free flour blend
1 tablespoon granulated sugar
1 teaspoon gluten-free baking powder
¼ teaspoon salt
½ teaspoon gluten-free vanilla extract
1 ¾ cup milk (or dairy free milk)
½ cup oil of choice
Preheat a non-stick waffle iron.
Add all the dry ingredients into a large mixing bowl, and whisk until combined.
Add in vanilla, eggs, milk, and oil. Mix just until the batter is smooth.
Make sure your waffle iron is hot before you add the batter. If your waffle iron is not non-stick, spray your preheated waffle iron with non-stick cooking spray.
Pour mix into hot waffle iron, approximately 1/4 cup of batter for small square waffles. Cook until golden brown.
Remove waffle from waffle iron and repeat until all waffles are cooked.
Top with your favorite toppings. This waffle recipe can be doubled, or tripled.
2 ¼ cups all purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon salt
1 teaspoon cinnamon
2 large eggs separated
½ cup vegetable oil
2 cups milk
1 teaspoon vanilla extract
Preheat your waffle iron, spray with non stick cooking spray and set aside.
In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon.
In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.
In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract.
Add the egg yolk mixture to the dry ingredients and mix well.
Fold in the egg whites.
Pour the batter onto your hot waffle iron and cook according to manufacturer's directions
Serve immediately with butter, syrup, powdered sugar or any other favorite toppings.
1 ½ cups (128 grams) oat flour*, certified gluten-free if necessary 2 teaspoons baking powder ½ teaspoon salt Pinch of cinnamon, optional ¾ cup room temperature milk of choice (light coconut milk, nut milk, cow’s milk) ¼ cup + 1 tablespoon melted coconut oil or 5 tablespoons unsalted butter, melted 2 large eggs 2 tablespoons maple syrup 1 teaspoon vanilla extract
In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, salt and cinnamon. In another bowl, whisk together the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup and vanilla extract. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now (if your waffle iron has a temperature/browning dial, set it to medium-high).
Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve.
Repeat with remaining batter. Serve waffles with maple syrup and nut butter, or any other toppings that sound good!
Madisen Schlueter is a junior at Lindenwood University pursuing a Bachelor’s degree in Business Administration with a minor in Graphic Design. On campus, she is involved in Greek life as a member of the Delta Zeta sorority, where she serves as design chair and creates shirts for chapter events. She’s a native of St. Louis, grew up playing softball and loves traveling. When she’s not studying or working, you can find Madisen at Starbucks catching up with friends.