Gluten Free Enormous Waffles (Edit recipe)

Athomewithshay

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Crisp outside, soft and fluffy inside, these are perfect Gluten Free Enormous Waffles and you won't be missing a thing!

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

12

Serves: 12

Ingredients

2 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill, or GF flour with xanthan gum
1 Tbsp Sugar, Raw
4 tsp Baking Powder
.25 tsp Salt
1.75 cups Whole Milk, or Ripple plant milk - you may need up to ¼ cup more
2 Eggs
.5 cup Vegetable Oil
1 tsp Vanilla Extract

Whipped Cream (sub dairy free store bought if you'd like)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Gluten free waffle batter

Mix all ingredients into a large bowl until well combined. It should be like thick pancake batter. You can add a little milk or flour to adjust to the right consistency. This can be made a night or two ahead and stored in the fridge.
Heat your waffle iron. I used the type for really thick (Belgian) waffles which this recipe is perfect for. It makes them crisp on the outside and soft in the center. Pour in your batter and let cook until golden brown. You can keep them warm in a 200 degree oven until all are made & you are ready to serve.

Fresh whipped cream

Put all ingredients into a bowl and beat at high speed with your hand mixer. When soft peaks form and hold, it is done. Don’t keep mixing! You can store this in the fridge for a few hours if needed.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	239
Fat:	24 g
Carbohydrates:	6 g
Protein:	4 g
Cholesterol:	57 g
Sodium:	74 mg
Fiber:	0 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.