Belgian Waffles (Gluten Free Option)

6 waffles
20 min

Thick, soft waffles with deep pockets to hold liquid syrup. Does it get any better than Belgian Waffles? I think not!

Oh Belgian Waffles how I miss thee! This was my one splurge that I had quite often in my pre-Celiac diagnosis days. I would bake up a bunch of these and store in the freezer and get one out and toast it on low, twice, for a sweet warm snack! I would add chocolate chips to them so there was no need for syrup!


Growing up we never had waffles, not sure why. So when I first discovered them, it was love at first bite! The sad little cardboard waffles you find in the supermarket freezer section are just pitiful 🙁 I won’t even discuss them further. So I guess I am a waffle snob!

But I caution you dear friends, not all waffles pass my test! I prefer my waffles thick, fluffy and the Belgian variety. Aren’t all waffles, just waffles? Well, I’m so glad you asked 😉


Belgian waffles are known for their large deep pockets that you can fill with butter, jam, or maple syrup, while regular waffles are thinner. Regular waffles are made in a smaller waffle iron that doesn’t make pockets as deep as the larger Belgian waffle maker. (Source:Chowhound)


So there’s your waffle history lesson for the day 🙂


Now for a beautiful Jenga stack of Belgian Waffles, play with your food!

UPDATE: This is still my only waffle recipe I make, even gluten free! It’s definitely tried and true, that’s for sure! All the updated pictures are made using my Gluten Free recipe below. It looks, and most importantly, tastes just like the real full gluten original!


SUBSTITUTIONS:


How to make Belgian Waffles GLUTEN FREE: Sub out the flour for Gluten free All-Purpose Flour and ADD a tsp each of baking powder and powder soda.

Belgian Waffles (Gluten Free Option)
Recipe details
  • 6  waffles
  • Prep time: 13 Minutes Cook time: 7 Minutes Total time: 20 min
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Ingredients

  • 2 egg yolks
  • 1/4 cup plus 1 tablespoon white sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup butter melted (1 stick)
  • 1 teaspoon salt
  • 2 3/4 cups self-rising flour
  • 2 cups warm milk
  • 2 egg whites
Instructions

In a large bowl, beat together egg yolks and sugar. Beat in vanilla extract, butter and salt. Alternately mix in flour and milk until blended well.
In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for 10 minutes.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown and fluffy.
Tips
  • SUBSTITUTIONS: How to make Belgian Waffles GLUTEN FREE: Sub out the flour for Gluten free All-Purpose Flour and ADD a tsp each of baking powder and powder soda.
Vicky
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Comments
  • Kathy A Kathy A on Feb 03, 2021

    Thanx! My SO has recently become gluten intolerant (besides being diabetic!) and I am having a hard time cooking for us! Personally, I like whipped cream (in a can is OK) even better than syrup on my pancakes and waffles!

    • Vicky Vicky on Feb 03, 2021

      Hi Kathy! I noticed you rated the recipe with a one star rating. May I ask what you didn't like about the recipe to rate it so poorly?

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