Let me start by saying I have a slight obsession with waffles, ok?! And, also let me say that I thought I had discovered the best way to make them…separating the eggs, whipping the egg whites for several minutes, gently folding them into the batter, etc, etc…it took a long time, but I thought they were totally worth it.
Well, a good friend of mine introduced me to this new method of getting the crispiest, melt in your mouth, fluffiest waffles I’ve ever had. The secret??? Corn starch. Yep, by substituting corn starch for a portion of the flour, you get the lightest, crispiest waffle that is so light and fluffy on the inside. Perfect! These waffles also freeze well and can be toasted when in a hurry.
my favorite gluten free flour for these waffles can be found here.
I use an organic corn starch that I have found on Amazon. (I don’t like using any corn products that aren’t organic.) Ask me, and I will explain…
- Dry Ingredients
- 1 3/4 cup gluten free flour
- 1/2 cup corn starch
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- Wet Ingredients
- 2 cups milk
- 1/2 cup oil
- 2 eggs
- 1 Tbsp vanilla extract
- Mix all dry ingredients together.
- In a separate bowl, mix all the wet ingredients together.
- Incorporate the wet ingredients into the dry ingredients.
- (The batter will be runny and slightly lumpy, but that’s ok.)
- **Cook time will be slightly longer than your waffle maker recommends.**
- Feel free to sprinkle a little sugar in the batter, if you want them to be sweet. (Sometimes, I will add 1-2 Tbsp of maple syrup to the batter)
Recipe adapted from Food Network…original can be found here.
