Ingredients
Equipment
Method
- Turn your waffle iron to medium-high heat and let it warm for at least 5 minutes until it reaches an even temperature across the entire cooking surface.
- Whisk together the gluten free flour, sugar, baking powder, and salt in your large bowl. Break up any clumps in the flour blend by pressing them against the bowl with your whisk.
- Crack the eggs into your medium bowl and whisk them until the yolks and whites fully combine. Add the milk, oil, and vanilla, then whisk until the mixture looks uniform.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with your spatula until just combined, leaving a few small lumps visible.
- Let the batter sit for 3 to 4 minutes while your waffle iron finishes heating. The flour will absorb the liquid and the baking powder will start activating.
- Lightly coat both plates of your waffle iron with cooking spray or brush them with a thin layer of oil, even if your iron is nonstick.
- Pour enough batter to cover about two-thirds of the lower grid, typically 1/2 to 3/4 cup depending on your iron size. Close the lid and cook for 3 to 5 minutes without opening it early, until the steam stops escaping from the sides and the waffle is golden brown.
- Transfer the cooked waffle to a wire rack instead of stacking them on a plate. Repeat with the remaining batter, re-greasing the iron between each waffle.
Notes
For extra crispy waffles, reduce the milk to 1 1/2 cups and add an extra tablespoon of oil. The lower hydration and higher fat content create crunchier edges that stay crisp even under syrup. Store cooled waffles in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a toaster for 2 to 3 minutes for best texture.