Soft and moist, French waffles don’t really have that crunchiness typical of Belgian waffles. They are sweeter and commonly served warm, with just a bit of sirup or sugar. This particular recipe is a gluten-free adaptation of my mother’s favourite waffles. Perfect for brunch on a Sunday morning!
Ingredients: (for 4 persons)
- 100g of glutinous rice flour
- 140g of rice flour
- 1 tsp xanthan gum
- 50g of raw sugar (here coconut sugar, but any sugar you like is fine)
- 1 pinch of salt (2g)
- 10g of gluten-free baking powder
- 3 eggs
- 500mL of soya milk
- 150g of butter
- 1 grated vanilla bean
Preparation: 10 minutes
Resting time: 20 minutes
- In a bowl, sieve the flours together with the baking powder, the salt and the xanthan gum.
- Add the sugar then add the eggs one by one.
- Melt the butter and mix it with the soya milk. Add the vanilla seeds.
- Mix carefully the milk with the flours and eggs.
- Let the batter rest in the refrigerator for about 20 minutes before using.
- Heat up the waffle iron for 5 minutes and place a small amount of batter in the middle using a ladle. Leave until golden brown on both sides.
Last tip: to avoid lumps in the batter, add the milk little by little. To have perfectly formed waffles on both sides, turn upside down your waffle iron just after closing.