I came across this recipe for yeasted waffles a few weeks ago and put the recipe on the “I need to make these” list. Then, a couple of weeks passed where I was too lazy and the waffles did not get made. (Such is life.) But eventually I got around to it, and my suspicions were right: They are awesome.
The waffles are very light and airy. You can certainly tell they are yeasted, but it’s a subtle flavor. (And smell!)
The recipe doesn’t really take more work than regular waffles, but does necessitate a little more planning as the batter needs to be made the night before. It’s worth it.
- 2 teaspoons active dry yeast
- 1/2 cup warm water
- 1 1/2 cups sorghum flour
- 1/2 cup brown rice flour
- 1/2 cup almond meal
- 1/2 cup tapioca starch
- 1 teaspoon salt
- 1 tablespoon white sugar
- 2 cups soymilk
- 6 tablespoons of butter (3/4 stick), melted
- 2 eggs
- Mix the yeast with the warm (not hot) water and set aside.
- Meanwhile mix the flours, salt, and sugar in a large bowl. Stir in the milk and butter. Then add the yeast mixture and stir to combine. Cover, and let sit overnight.
- In the morning, preheat waffle iron.
- Stir the eggs into flour mixture.
- Once waffle iron is hot, spoon in an appropriate amount of batter. Cook until desired doneness.
- Repeat until all batter is used and serve.
(Makes around 6 7-inch round waffles)
Do you need to use the exact flours I did? No. Any all-purpose flour mix should do. (I won’t vouch for them though :P.) Just make sure to pay attention to whether it already has leavening mixed in or not.
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Have I ever told you all what a wonderful husband I have? Well, I have a wonderful husband. He’s also smart and good-looking. (But he’s mine, so don’t get any ideas.) I’ve been talking about learning about photography for a long time now. Mike is much more of a “stop talking and start doing” type of person. So he bought me a new camera! :D Yay! It’s my first SLR camera, so I have a lot to learn. Get ready for better photos! (And some “interesting” ones while I’m trying to learn all the settings.) ;)
Isn’t she pretty? Thanks lovie!
Congrats on the new camera! I have the Rebel with the same lens and it’s amazing for food photography. Have fun with it.
Thanks. I’m pretty amazed already.
Wow waffles! Love it :) Nice camera also! Fantastic
Ok, I’m new to gluten free, we’re on a trial right now. I have a wheat waffle recipe that I’ve loved for years and preached to others because it’s so good. I was so skeptical about this yeasted waffle recipe. Especially last night when I put it in the fridge and the consistency looked all wrong to me. I wanted to tweak it so badly, but I made myself stick to the instructions this one time. The only changes I did make was to add a teeny splash of vanilla and maple extract to the eggs before adding them. Because some of my kids eat them plain and I wanted to make sure they have flavor by themself.
I made them this morning and they are SO good! I mean, truly amazing. I like them even better than my old favorite, and if we turn out to be ok with gluten after this trial (though it looks like at least 2 of us won’t) I will continue to make waffles by this recipe. They are slightly crispy on the outside, soft and fluffy on the inside, filling and delicious. I can’t fault a single thing about them.
I doubled the batch (just 1.5 time the yeast) and there isn’t much leftovers! I have 5 kids and we put away a lot of these. I was hoping to freeze some, but the small amount of batter left over is going to my husband, who is coming home for lunch purely to try some waffles. I love the recipe. Thank you so much for sharing.
:D Glad to hear you had such success. I agree, I want all waffles yeasted now. And pancakes too.
Good luck with the rest of your gluten-free trial. Obviously it’s hard for most people when they first get that diagnosis. But in the long run I think it will be such a relief because you’ll know what was causing problems.
I just wanted to update and let you know that we did find out 3 of us need to be gluten free long term. And this waffle recipe remains a staple. I’ve learned a lot about gluten free cooking/baking since last comment. Even with all the resources I’ve acquired, I still love these waffles. Thanks for sharing.
Thanks for the update! It’s good to hear that you found a way to resolve your food issues, even if being gluten-free can seem daunting at first.
And I’m glad to hear you’re still making the waffles. When I have people over for breakfast, I like to make them to share/evangelize because I think they’re that good.
These are fabulous! I added fresh blueberries to some and they were just amazing. Thank you for sharing!
I would like to make these waffles for a Mother’s Day Brunch. Question: Do you refrigerate the batter for the evening, or leave it out to stay at room temperature?
I let it sit out at room temperature.