These gluten free waffles are magic: made with almond flour and eggs, they’re so fluffy your friends and family won’t believe they’re gluten-free!
- 2 tablespoons melted butter, plus 1 teaspoon for waffle maker if necessary (or sub coconut oil for dairy-free)
- 1 cup almond flour
- 1/4 cup arrowroot starch or cornstarch
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 3 large eggs, separated into yolks and whites
- 1/2 cup canned full-fat coconut milk
- 2 tablespoons maple syrup
- 1 1/2 teaspoons vanilla extract
- Rhubarb compote, to serve (optional)
- If your waffle maker doesn’t have a nonstick surface, grease with 1 teaspoon melted butter or coconut oil. Heat according to manufacturer directions.
- In a medium mixing bowl, whisk together the almond flour, arrowroot starch or cornstarch, cinnamon, baking powder, and kosher salt.
- In a separate smaller bowl, whisk together the egg yolks, melted butter, coconut milk, maple syrup, and vanilla extract.
- With a handheld or stand mixer, beat the egg whites until they form soft peaks, approximately 1 minute. Soft peaks hold for a second, then fall back onto themselves. This will look like a light white foam.
- Stir the egg yolk mixture into the dry ingredients. Gently fold in the egg whites until just incorporated.
- Add the batter for one waffle to the waffle maker and cook until lightly brown (a standard circle size waffle maker makes 4 and a Belgian waffle maker makes 2). Gently remove and repeat with the remaining batter. Serve immediately. If desired, serve with rhubarb compote.
Waffles will keep tightly sealed in the refrigerator for 2 days. Reheat them in a 300ºF oven until softened and warm to the touch. You can also freeze them up to 1 month. Reprinted with permission from The Laura Lea Balanced Cookbook by Laura Lea Goldberg
- Category: Breakfast
- Method: Baked
- Cuisine: American
Keywords: gluten free waffles, waffle recipe