The main difference with the Belgian Waffle over the traditional waffle is that it does not use baking powder for expanding in size, it is a yeast leavened and more “bread-like” type of breakfast item, with the unique taste that fermented dough provides.
It’s a little more time intensive to make, but for those that like a “bread-like taste” it is well worth mastering.
Gluten-Free Belgian Waffles
- 1 1/2 cup water heated to 90-100 degrees Fahrenheit
- 2 large large eggs
- 3 TBSP oil
- 2 cups Mehl's Gluten-Free All-Purpose Flour
- 3 TBSP sugar
- 1 package instant or active dry yeast
Mix all ingredients in large mixing bowl until smooth; Approx. 2 – 4 minutes.
Cover and let proof in a warm place until dough doubles in size; About an hour.
Remix, and now you're ready to go.
Use a good non-stick waffle iron. Oil waffle iron and follow waffle iron directions for scoop size.
Cook as directed as your manufacturer suggests. You may need to cook the gluten-free version slightly longer.
Transfer to a plate; set aside.
Server warm and top with favorite topping!
- Add 1/2 cup pumpkin and use brown sugar instead of white for pumpkin waffles.
- Add 1/2 cup of blueberries.