Just because sometimes I really want a Waffle! And because I can't always get to Sfoofs, my very favorite cafe for Gluten-free waffles.
So it was a "do-it-yourself" morning. Except I planned it last night. That's because this is a yeast-based waffle which is easiest and tastiest when you make batter ahead of time and let it rise in the refrigerator overnight. When you think of it, it's really a great idea. Because then all you have to do in the morning is fire up the waffle iron and bake away. Easy peasy. And if you're really good, the coffee is brewed by the time your first waffle is ready.
I remember going to the World's Fair in New York when I was a kid, and having my first Belgian Waffle with powdered sugar, whipped cream, and strawberries. It became one of my favorite treats, and still is! Unfortunately, I had no whipped cream or strawberries on this morning, so maple syrup and bananas had to fill in. No complaints.
The thing that I love about these particular waffles is that they are crisp on the outside, but soft and waffley on the inside. Perfect!
Makes about 6 - 7" Waffles
- 3/4 cup Brown Rice flour
- 3/4 cup White Rice flour
- 1/4 cup Tapioca Starch
- 1/4 cup Potato Starch
- 2 tsp Yeast
- 1 1/2 tsp Xanthan Gum
- 1/2 tsp salt
- 2 tsp Sugar
- 1/4 cup Butter, melted
- 2 cups milk, warmed to about 100 - 105 degrees
- 2 Eggs
- 2 tsp Vanilla Extract
- Combine the flours, yeast, xanthan gum, salt, and sugar in a bowl and whisk together to blend.
- Combine the melted butter and warm milk, and add to the flour mixture.
- Mix the eggs and vanilla together, and whisk into the flour mixture to blend well.
- Cover with plastic wrap and put in the refrigerator overnight.
- In the morning, mix the batter for a few seconds.
- Preheat the waffle iron, and add 1/2 - 1 cup of batter, depending on the size of the waffle iron.
Leftovers can be frozen in a freezer bag, putting parchment or wax paper between layers of waffles. Then just thaw briefly, and put in your toaster to reheat. *Almost* as good as fresh!