Gluten free waffles with apples and cinnamon recipe make for an easy breakfast solution! These waffles can be frozen and toasted for a make-ahead meal.
Ingredients
1 ½cupsgluten-free flour
2teaspoonsbaking powder
½teaspoonbaking soda
½ teaspoonkosher salt
1tablespooncoconut sugar, or granulated sugar
½teaspoonground cinnamon
¼teaspoonground nutmeg
2tablespoonsvegetable oil, melted coconut oil, or melted butter
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.
Notes
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.