These thick and fluffy Gluten Free Belgian Waffles are made the old-fashioned way – with yeast! They’re hearty and satisfying, and they’re sweetened with just a little maple syrup. Top them with coconut whipped cream and strawberries or sugar free chocolate chips for a real breakfast treat!
Oh boy. These waffles almost did me in. I must have tossed at least 6 batches of waffles before figuring out a recipe that actually worked. I hate wasting food, but no one wants a floppy waffle – and some waffles couldn’t even be coaxed out of the waffle iron. It was a dreary slog through Waffle-Land until I finally came upon an enlightening article by Joe Sevier that set me on the right path: https://www.epicurious.com/expert-advice/how-to-make-crispy-waffles-article. And finally, eureka! Delicious, fluffy waffles.
Sevier confirmed my suspicions about many things. Namely, that beating the egg whites separately doesn’t do much to produce a crispy, light waffle. I’ve done that many times, and I didn’t see a difference.
I followed many of his tips like filling the iron completely with batter even if means having a messy kitchen counter and having to wipe down the outside of the waffle iron after using it. I also loved his tip for holding cooked waffles in a 200 F oven – put them straight on the oven rack so they stay dry and don’t get steamy by sitting on a pan.
And the best advice was to make yeasted Belgian waffles, which is how Belgian waffles were traditionally made. I had balked at yeasted waffles before, because I think of weekend breakfast food as something you make in the morning.
Seriously, there is nothing better than waking up on a weekend morning and (right after you plug in your waffle iron) just pulling your Belgian waffle batter out of the fridge and it’s ready to go. Then while the waffles are cooking, I can focus on things like…. chopping strawberries and making tea or playing Xbox with my kid.
Make the Belgian waffle batter the day before! It’s the way of the future.
But how does a yeasted Belgian waffle taste, you might be asking? Really, really good. It reminds me of a sweet roll fresh baked from the bakery. And I love the heartier feel of the waffle. I know that thin, airy, crispy waffles are the samadhi of waffle making, but I have to admit that I like my waffles to be a bit more toothsome. I want to feel like I’ve eaten something more than just sweet, crispy air.
So yeasted Belgian waffles might not satisfy your craving, and that’s cool. But I’m a total convert, and I am singing their praises here. Take a chance, and give yeasted Belgian Waffles a try. I doubt you’ll regret it. Happy waffle eating!
P.s. This recipe makes 8 waffles that are 7” round. Just to be clear, because there are so many different waffle makers out there.
P.p.s. You don't have to let this batter sit overnight. You can cook the waffles after letting the batter sit at room temperature for an hour. Like, if you're having waffles for dinner, let's say.
Why You’ll LOVE this Recipe:
- Gluten Free
- Dairy Free
- Nut Free
- No refined sugars
- Make-ahead recipe
Ingredients for Gluten Free Belgian Waffles with Yeast:
- Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- kosher salt
- instant yeast
- almond milk (or oat milk)
- coconut oil
- maple syrup
- vanilla extract
Notes on Ingredients:
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour – My go-to Gluten Free Flour blend. It’s ineffable.
Cornstarch – We’re replacing some of the flour with a proportion of cornstarch to make the waffles lighter.
Kosher salt – For flavor.
Instant yeast – This is what makes these waffles rise.
Nutmeg – I’m using a little nutmeg here just to give it that warm bakery flavor and smell. I would usually grab the cinnamon, but cinnamon inhibits yeast, so nutmeg is a better option in this recipe.
Almond milk – Almond milk, being low in fat, is a good choice here so that the waffles don’t get too dense or too tender. Tenderness is a nice attribute in a lot of baked goods, but we don’t want too much tenderness in our waffles. For a nut-free waffle, use oat milk instead.
Coconut oil – Using coconut oil helped to get the right texture. I’m not exactly sure why, because it’s high in fat. But when I used shortenings that are lower in fat, they didn’t work as well.
Maple syrup – I couldn’t make the waffles work without some kind of sweetener. Something needs to caramelize to make a bit of crispy edge. Maple syrup is my preferred choice for a natural sweetener, and it’s a no-brainer for waffles since you’re probably putting it on top anyway.
Vanilla extract – For a more complex flavor profile.
Eggs – Eggs give the waffle binding and structure.
How to Make Gluten Free Belgian Waffles with Yeast From Scratch
Warm the almond milk, and melt the coconut oil. What’s the difference between the verbs “warm” and “melt”? I put the almond milk in the microwave for about 30 seconds. I put the coconut oil in the microwave for about 45 seconds until it was completely melted.
In a large bowl, whisk together the flour, cornstarch, salt, yeast, and nutmeg.
Add the warm almond milk, melted coconut oil, maple syrup, vanilla extract, and eggs. Whisk to combine. Don’t worry if it’s not completely smooth.
Cover the mixture with a tea towel and let rest at room temperature for 1 hour.
Put the mixture in the refrigerator, and refrigerate the batter overnight.
The next morning, preheat your waffle iron (high temperature if your waffle iron has temperature settings) for at least 10 minutes. Let me emphasize: preheat your waffle iron to HIGH. I didn't realize my knob wasn't turned all the way to high, and I couldn't figure out why my waffles weren't getting crispy. The waffle batter should sizzle a little when you put it on the waffle iron. If it's not making any sizzling noise at all, then the waffle iron probably isn't hot enough.
If your waffle iron is not non-stick, spray it with nonstick vegetable oil spray.
Pour ¾ cup batter into the waffle iron. You want to fill the entire waffle iron. It’s okay if some batter oozes out the sides.
Close the lid and bake until the waffle is golden brown and until the steam has stopped coming out of the waffle iron. This could be anywhere from 6 minutes to 12-15 minutes.
Remove waffle from waffle iron using a rubber spatula. Serve immediately. Some delicious toppings include: Coconut Whipped Cream, fresh berries, sugar free chocolate cherries, and, of course, the ubiquitous maple syrup. Eat and enjoy!
More Sugar Free Breakfast Recipes:
- Paleo Banana Chocolate Chip Muffins
- Paleo Strawberry Lemonade Muffins
- Paleo Blueberry Pancakes
- Paleo Chocolate Cherry Pancakes
- Sugar Free Chocolate Frosted Donuts
Gluten Free Belgian Waffles with Yeast – Dairy Free, Refined Sugar Free
- 280 g Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 200 g cornstarch
- 1 ½ teaspoon kosher salt
- 3 teaspoon instant yeast
- ¼ teaspoon nutmeg
- 3 cups almond milk, lukewarm
- 12 tablespoon coconut oil (¾ cup), melted
- 4 Tbsp maple syrup
- 2 tablespoon vanilla extract
- 4 large eggs
- Warm the almond milk, and melt the coconut oil.
- In a large bowl, whisk together the flour, cornstarch, salt, yeast, and nutmeg.
- Add the warm almond milk, melted coconut oil, maple syrup, vanilla extract, and eggs.
- Whisk to combine.
- Cover the mixture with a tea towel and let rest at room temperature for 1 hour.
- Refrigerate the batter overnight.
- The next morning, preheat your waffle iron (high temperature if your waffle iron has temperature settings) for at least 10 minutes.
- If your waffle iron is not non-stick, spray it with nonstick vegetable oil spray.
- Pour ¾ cup batter into the waffle iron. Close the lid and bake until the waffle is golden brown and until the steam has stopped coming out of the waffle iron, about 6 minutes.
- Remove waffle from waffle iron using a rubber spatula. Serve immediately.
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