The nonstick waffle maker that I had broke down ages ago. It just couldn’t handle the effort of making waffles for tons of hungry little kids.
I’m not kidding about the ‘tons’. There may be just a few of them, but when they bear down upon me in hunger it feels like tons. They want tons, anyway. It’s incredible how much they can eat when they feel like it.
Anyway, I decided to make waffles. I might have made pancakes, except I was sick of pancakes. I was wanting the crunchy goodness of a waffle. And the little holes that you can fill with maple syrup.
So I threw them together, playing the ingredients by eye. I love waffles made with vanilla extract, but for an extra twist I decided to add cinnamon as well. The result? Delicious.
Now I’ve put the mixture in recipe form, since before it was just a pile of non-exact measurements tossing about in my brain. And I had to downsize it because you probably are not going to need five billion waffles. Oh, and the pictures aren’t as great as they could have been because there were tons of hungry little kids attacking me.
TIME: 10 minutes (to make the waffle mix), 3 to 5 minutes per waffle.
MAKES: About 7 waffles
Dry Ingredients
1 cup rice flour
¼ cup cornstarch (or potato https://nygoodhealth.com starch or tapioca starch)
2 teaspoons baking powder
3 tablespoons sugar
1 teaspoon cinnamon
pinch of salt
Wet Ingredients
1 egg
1 cup milk (*one commenter said that she subbed in coconut milk and it worked well*)
¼ cup olive oil (*one commenter said that she subbed in coconut oil and it worked well*)
1 tablespoon pure vanilla extract (use the fake stuff if you want, but nothing tastes as good as the real thing)
If you have an electric waffle iron: Turn it on. If it’s nonstick, great. If not, grease it with some olive oil.
If you have a good-old fashioned waffle iron (like mine): Put it on the burner on medium heat. You’ll want to grease it with just a bit of olive oil, but not so much that it leaks out of the sides. But if you have one of these you’re probably an old hand at it already.
In a smallish bowl, mix together the dry ingredients.
In another smallish bowl, mix together the wet ingredients.
Add the wet ingredients to the dry ingredients, and stir until just blended.
Allow to set for five minutes.
Once mix has set, use a ladle to spoon the mix onto the waffle iron. Close immediately, or it will pour out the sides.
Cook for 3-5 minutes. If you’ve got a waffle iron like mine you will have to flip it over after about two minutes. Repeat process until the mixture is gone.
Enjoy.
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Ahh, looks good! I just happen to have 7 very hungry children, ages 1-15, and a husband who is craving waffles so… I will absolutely be making a TON of waffles tonight. I’m going to just multiply this recipe about 5 times! My oldest daughter also has talent in the kitchen and I’m so going to tell her about your blog. Keep up the good work! You’re blessing so many people.
Great recipe my husband that does not like a lot of my GF recipes loves this. Made waffles and also used as pancakes works great for both. Used almond milk and coconut oil and also added a variety of spices, yum yum. Will be saving this recipe and making again.
Thanks for your comment, Annette! I’ll make a note in the recipe that almond milk and coconut oil work.
I made these waffles, and they were spectacular! My third-oldest sister and I are in high school and the only kids left at home, and our parents were gone for the weekend. I made these for the two of us for breakfast, and we enjoyed them out on the front porch on a picturesque, sunny morning with brie and blueberry sauce on top! It was wonderful!
Glad you liked them, Michelle! Sounds like you had a wonderful morning (I’m a little jealous). I think a peaceful waffle morning might just be in order for my sisters and I. 🙂
I am intrigued by this cast iron waffle maker. Where did you get it? I’ve never seen one before
Well, since it was a birthday present I’m not really sure where my family got it. 🙂 But I found a similar one on amazon here.
These are perfect! Crispy outside, light and fluffy inside. I just got a waffle iron for my birthday, and this was my first time making gluten-free waffles (or any waffles, for that matter!). I see no reason to ever use another recipe…if I want a savoury waffle I will just omit the sugar, cinnamon, and vanilla. I used buttermilk and melted butter for the fat and they came out beautifully. I also love that they don’t use a lot of expensive flours. Thanks so much for making our Sunday morning! 🙂
I’m so glad you enjoyed them, Mairi!
Where can I find a waffle iron like you have pictured? I’m over the electrical waffle makers!
You can find it right here on amazon. You have to season it before using since it’s cast iron, and whenever you use it you do have to oil it well, but the resulting waffles are too good to pass up. 🙂
I’ve made there’s a bunch of times & they’re delicious! Thanks for the great recipe:)
I use 1/2 white rice flour & 1/2 brown rice, almond milk, olive or avocado oil. We don’t eat things as sweet so I prefer them made with coconut sugar. I especially like adding shredded carrot & more spices, topping with cream cheese after cooked – like carrot cake. Once I tried to use melted coconut oil but that was a fail after it hit the colder egg & milk.
I like to cook and need to be GF for my wife, so had to give up our Saturday Sour Dough Waffles. Thought this would be a good option, BUT what did I do wrong. I am one of those that measure EXACTLY, but my batter was thick and even when I added more milk. It was like drop biscuits. Yes, I admit, I may have goofed, but the “pancakes” did taste good.
Will try again this week end.
These are absolutely the best waffles I have ever had. Better than regular wheat flour waffles too. I cut down on some of the oil, by half and they turned out light fluffy and crispy. Topped with baked apples and blueberries so I wouldn’t need much syrup. Thank you so much for posting your recipe.
Hi Tina, that’s awesome that you liked the waffles! Baked apples and blueberries on top sound pretty much killer too. 🙂
I tried this recipe but substituted buttermilk for the milk. They were fluffy and crispy and so tasty. Finally a simple gluten free waffle recipe. Thank you!
Glad they turned out well, Bonnie! Thanks for the comment!