Gluten free waffles with apples and cinnamon make for an easy breakfast solution! Plus, they can be frozen and toasted later for an easy make-ahead meal.
What could be better than waking up to homemade waffles in the morning? This recipe is extra special because they are gluten free waffles with an apple cinnamon flavor. A combination of flour, eggs, crisp Fuji apples and a generous amount of warm spices makes for a delicious breakfast.
An easy mixing technique is used to achieve more light and crispy waffles, for a more delicate texture. The waffles are also perfect for making in batches so you can freeze them individually and just reheat them whenever you need a quick meal in the morning!
You’ve probably noticed there has been a surge in gluten-free products available at your local market. This in part is due to increased awareness of the Celiac disease which causes a severe immune reaction to eating gluten, a protein found in wheat, barley, and rye.
The need for gluten free options has given rise to big and small companies creating flour alternatives for cooking and baking, some of which taste pretty good. For this gluten free waffle recipe, I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour .
How to make gluten free waffles
The trick to making each waffle light and crisp is to gently fold whipped egg whites into the batter right before adding them to a waffle iron . This ingredient allows the mixture to aerate by creating pockets of air getting trapped inside the eggs. This process is very delicate, so proper folding and quick cooking is needed to keep the batter from losing too much air.
The combination of flour, sweet apples, cinnamon, nutmeg, coconut sugar, baking soda and baking powder gives just enough flavor and rise to the batter.
Related: Different Types of Flour and Uses
It was a tough decision on which apples to use for this recipe. There are so many new varieties in season this Fall! Fuji apples give just the right balance of natural sweetness and tartness, with a crisp texture that could hold up well to cooking in a hot waffle iron.
My son James could hardly wait to grab a waffle for his breakfast, good thing I had plenty to share! A little bit of freshly chopped apples and pure maple syrup made for a simple yet impressive meal to start the day off just right. I froze the extra waffles so that we could have an instant breakfast the next morning.
- 1 1/2 cups gluten-free flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 tablespoon coconut sugar , or granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons vegetable oil , melted coconut oil, or melted butter
- 3/4 cup milk , cashew, almond, soy or dairy
- 4 large eggs , separated
- 1 teaspoon pure vanilla extract
- 3/4 cup Fuji apples , 1/8 inch dice
Preheat waffle iron according to manufacturer’s instructions.
In a large bowl whisk together gluten-free flour, baking powder, baking soda, salt, sugar, cinnamon, and nutmeg. Set aside.
In a medium-sized bowl whisk together vegetable oil, milk, egg yolks, vanilla extract, and apples. Set aside.
In a large bowl whisk egg whites until stiff peaks are formed. Egg whites can also be whipped in a stand mixer on high speed for 60 to 75 seconds.
Add milk mixture to the dry ingredients until just combined, the mixture will be thick.
Gently fold the whipped egg whites in three additions into the waffle batter. The mixture will be light and fluffy.
Lightly brush the waffle iron with vegetable oil or cooking spray.
Pour waffle batter into waffle iron. Amount and servings will be dependent on the size of the iron.
Cook waffles according to manufacturer’s instructions, until lightly golden brown.
Watch for the waffle iron to stop steaming as an indication the waffles are almost done cooking.
The waffles can be kept warm in an oven set at 200°F until ready to serve.
- Bob's Red Mill Gluten Free 1:1 baking flour was used (204 g). Bob's Red Mill Gluten Free 1:1 All-purpose baking flour can be substituted.
- I used an All-Clad waffle iron: Each cavity fit 1/2 cup of batter. I used 6-7 minutes for my waffle iron on setting 5, checking for a golden brown color and slightly crispy exterior.