Last week I mentioned a new series about gluten free cooking. I plan to adapt recipes to gluten free and share what I do, along with any tips and failures along the way.
I plan to share this new series on Wednesdays. I know not all my readers are gluten free, so I will include a link to the original recipe I converted if possible. That way my regular readers can make the original version and my gluten free readers can make the gluten free version that I share. If you are not gluten free, you should try the original version of today’s recipe. I think you will love them!
This week I am sharing a gluten free overnight belgian waffle. These turned out so good!
My family loves to do a big Saturday breakfast. We call it Saturday morning pancakes, but the reality is that we often have waffles instead of pancakes.
Saturday morning breakfasts are important at our house. We have been doing them for years. But Saturdays can also be busy days, so I love any type of pancake or waffle that can be made ahead.
I recently saw an Ina Garten recipe for Overnight belgian Waffles and knew it had potential to be a great gluten free recipe. With a little adjusting and changing up of the ingredients I was sure I could come up with an overnight waffle my family would love.
I basically used my favorite gluten free flours for the recipe. I don’t like gums in my waffles or pancakes, which is why I used individual flours instead of a blend. You could totally try a gf flour blend in this, but I think the texture would be different with the gums. For the best texture use individual flours.
What makes this recipe work so well is that the batter sits overnight giving it a sourdough like taste. It is not strong, but it is there slightly. The advantage to that though is that the overnight process helps the texture of the gluten free flours in the final product.
My husband and son, who are not gluten free, loved these waffles. My husband said they were some of the best gluten free waffles that I have made. He also said you couldn’t tell that they were gluten free. That is exactly what I love to hear about a gluten free recipe I converted.
Gluten free can be easy and delicious. And it can be so good that no one will know it is gluten free!
- 1/2 cup warm water
- 1 package active dry yeast
- 2 teaspoons sugar
- 2 cups lukewarm milk ( about 90 to 100 degrees)
- 1/2 cup butter, melted
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 1/2 cups white rice flour
- 1/2 cup potato starch
- 1/3 cup tapioca starch
- 2 eggs
- 1/4 teaspoons baking soda
The night before:
- In a large bowl combine warm water, yeast, and sugar. Let stand for about 5 minutes or until the yeast dissolves and starts to foam. Make sure your bowl is large enough because this batter will expand.
- Add milk, butter, honey, and vanilla to mixture. Whisk until well combined.
- Add salt, rice flour, potato starch, and tapioca starch. Whisk until combined and batter is fairly smooth.
- Cover and let sit overnight on the counter.
In the morning:
- Heat waffle maker according to manufactures directions.
- Stir batter. The texture will have changed overnight because the batter separates. This is normal. Stir it back together.
- Stir in eggs and baking soda until smooth.
- Cook waffles according to waffle iron's manufactures instructions.
- Serve with butter, syrup, fruit, or desired toppings.
Amount Per Serving: Calories: 330Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 82mgSodium: 453mgCarbohydrates: 43gFiber: 1gSugar: 6gProtein: 7g