|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Have you ever dreamed of waking up in the morning to a stack of golden, fluffy light waffles? Make that dream a reality with this super easy gluten-free make-ahead waffle recipe. Wake up in the morning to delicious waffles without nearly as much work to prepare.
These make-ahead yeasted Gluten-Free Belgian Waffles are extremely easy to make and extraordinarily light and crisp.
The batter is prepared the night before, so all you need to do in the morning is heat the griddle and cook until golden and crispy.
Keep a batch of the batter in the refrigerator for a fast, delicious waffle anytime you have a craving.
Top these gluten-free waffles with fresh fruit or homemade blueberry sauce. For an extra indulgent treat, drizzle with melted dark chocolate and cool whipped cream.
- 2 1/4 cups milk (or your favorite milk substitute)
- 1 package dry yeast granules
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 cup butter (1 stick)
- 2 cups Gluten-Free Pantry "Favorite Sandwich Bread Mix" (or your favorite all-purpose gluten-free flour mix)
- 2 pasteurized eggs, beaten
- 1/4 teaspoon baking soda
- 2 teaspoons gluten-free vanilla extract
Gather the ingredients.
Warm milk and butter in a medium saucepan over low heat just until the butter melts.
When milk and butter are lukewarm (105 F), add dry yeast and sugar to the milk and let sit until the yeast is bubbly, about 5 minutes.
Pour the liquid into a large container with a tight-fitting lid (we used a 1 gallon pitcher).
Add the salt and gluten-free flour mix. Stir with a whisk until the batter is smooth.
Cover tightly and keep at room temperature overnight (don't refrigerate).
When you are ready to cook the waffles, preheat waffle griddle, stir in the beaten eggs, baking soda and vanilla.
Pour about 1/2 cup of the batter on the griddle (or enough to cover the surface).
Cook until golden.
Pasteurized Egg Warning
Since the batter will be sitting out overnight, it is imperative that you use pasteurized eggs with this recipe. In-shell pasteurization means that eggs have been treated to destroy Salmonella - a bacteria that can cause foodborne illness.
- If batter runs over in the griddle, add a small amount of gluten-free flour mix to thicken the batter (1 tablespoon at a time).
- This recipe can be made using a homemade gluten-free flour mix. Add 1 teaspoon xanthan gum to the batter if you use a homemade mix.
Store unused batter in the refrigerator for up to 3 days.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
What You Need to Know About Egg Safety, U.S. Food and Drug Administration, https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety#:~:text=Never%20leave%20cooked%20eggs%20or,are%20above%2090%C2%B0%20F.