My family used to love having waffles for breakfast and we have missed them. There are only so many gluten free items that you can tackle figuring out at once, so I kind of forgot about waffles for awhile while I spent my time working on other gluten free things.
Over the last few months though I have felt the need to work on gluten free breakfasts for my family. We love having eggs, yogurt, and even baked oatmeal for breakfast, but I was looking for some new things to add into our menu plan.
So, I made gluten free waffles a priority and I am so glad that I did.
Like most of my gluten free recipes, I went back to a recipe that I used to make all the time and started from there.
With a few, okay maybe quite a few, tweaks I was able to get a really good gluten free waffle that we love.
My favorite thing about this recipe is that I can make it ahead. Not only is that convenient and makes breakfast go together quickly in the morning, I think it helps the gluten free flours to sit overnight. It gives them a nicer texture than some of the other gluten free waffles I have tried.
I hope you enjoy these as much as we have.
Gluten Free Overnight Waffles
- ¾ cup sorghum flour
- ¾ cup potato starch
- ½ cup tapioca starch
- ¼ tsp xanthan gum
- 1 tablespoon sugar
- 1 ½ teaspoon yeast
- 1 teaspoon salt
- 1 ¾ cup warm milk (warmed until 110 degrees)
- 6 tablespoons butter, melted
- 2 eggs
- 1 teaspoon vanilla
- In a large bowl mix all ingredients together well. This takes quite a bit of whisking and stirring and the batter will be thin, but will thicken up overnight.
- Cover and place in the refrigerator overnight.
- In the morning stir well. This will separate after sitting overnight.
- Cook on preheated waffle iron.
This post linked to Slightly Indulgent Tuesdays.