Waffles (gluten-free, dairy-free)
Crispy & fluffy! Can even fool the gluten eaters! I made these and my house smelled like white cake all day.
Crispy & fluffy! Can even fool the gluten eaters! I made these and my house smelled like white cake all day.
- Carbohydrate 50.5192921514888 g
- Cholesterol 1.63333333001956 mg
- Fat 73.4222258014853 g
- Fiber 1.76060802088927 g
- Protein 5.96157695034921 g
- Saturated Fat 23.4577394469043 g
- Serving Size 1 1 Serving (238g)
- Sodium 348.24124696642 mg
- Sugar 48.7586841305996 g
- Trans Fat 3.78193884165786 g
- Calories 873 calories
Step-by-step
- Combine ingredients in first bowl with whisk.
- Whisk ingredients in second bowl. Combine both bowls until just moistened.
- Pour by 1/4 cup onto heated waffle iron (setting #4) and cook until steaming stops.
Swapping standard all-purpose wheat flour for a composite starch blend alters the structural integrity of a batter entirely, shifting reliance from gluten network formation to starch gelatinization. Without wheat protein, achieving a rigid exterior relies heavily on precise proportions of potato starch, tapioca flour, and rice flours working in tandem with baking powder.
The primary point of failure in gluten-free baking involves over-mixing the batter, which breaks down the delicate suspension and creates a dense, rubbery interior instead of a light crumb. Combine the dry components thoroughly before adding the liquids, then stop stirring the moment the flour streaks disappear, even if small lumps remain visible in the bowl.
Preheating the waffle iron to setting number four ensures the surface is hot enough to instantly set the batter upon contact. Pour exactly one quarter cup of batter into the grid and wait until all visible steaming stops completely before lifting the lid, which indicates the moisture has fully converted to steam and created a crisp crust.
Resting the cooked waffles on a wire rack rather than stacking them on a solid plate prevents condensation from softening the exterior texture.
