Gluten-Free Belgium-Style Waffles

🧂 Ingredients

• 420 grams Bob's Red Mill 1:1 or Cup4Cup gluten-free flour

  (3⅓ cups)
• 3 tablespoons sugar

  (maple sugar, honey or maple syrup)
• 1 tablespoon baking powder
• 540 grams buttermilk

  (19 ounces)
• 4 large eggs, room temperature
• 112 grams unsalted butter, melted

  (can use oil)
• 2 teaspoons vanilla

Instructions

• 1 Heat the oven to 200 degrees (to keep waffles warm while you are making them
  all).
• 2 Whisk flour, sugar and baking powder together in a bowl. Using the whisk, make a
  well in the center. Pour the buttermilk into the well, and crack eggs into
  buttermilk. Pour the melted butter into the mixture. Whisk everything together,
  until all ingredients are just incorporated. Do not overbeat (small lumps are
  fine). Let the batter rest for at least 30 min and up to 8 hours (make ahead the
  night before if you like).
• 3 Heat up your waffle iron. Lightly coat with cooking spray, butter or coconut
  oil. Using a measuring cup, ladle ¾-cup of batter into the waffle iron, and cook
  until done. Repeat with the remaining batter.
• 4 Remove waffles to a wire rack set on a baking sheet, and keep in heated oven,
  covered with foil, until all the waffles are cooked and you are ready to serve
  them.

Nutrition Info