Gluten-Free Almond Flour Waffles

Ingredients

• 1.5 cups almond flour 1.5 cups almond flour
• 0.5 cup certified gluten-free all-purpose flour blend 0.5 cup certified gluten-free all-purpose flour blend
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 2 large eggs 2 large eggs
• 1.25 cups milk 1.25 cups milk
• 2 tbsp melted unsalted butter or neutral oil 2 tbsp melted unsalted butter or neutral oil
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 1 tbsp granulated sugar (optional, for sweetness) 1 tbsp granulated sugar (optional, for sweetness)

Instructions

1. 1

   Preheat your waffle iron according to the manufacturer's instructions. In a large mixing bowl, whisk together the almond flour, certified gluten-free all-purpose flour blend, certified gluten-free baking powder, and salt until thoroughly combined and no lumps remain. This ensures even distribution of leavening agents and flavor.

2. 2

   In a separate medium bowl, whisk the eggs until lightly beaten. Then, incorporate the milk, melted butter or oil, pure vanilla extract, and optional granulated sugar. Stir until all the wet ingredients are smoothly blended together, creating a fragrant liquid base.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula until just combined, being careful not to overmix. A few small lumps are perfectly fine; overmixing can lead to tough waffles. The batter should be thick but pourable, with a slightly grainy texture from the almond flour.

4. 4

   Lightly grease your preheated waffle iron if necessary. Ladle about 1/2 cup of batter onto the hot iron for each waffle, spreading it slightly to cover the surface. Close the lid and cook for approximately 4-6 minutes, or until the waffles are golden brown and crisp on the outside, and cooked through. The steam should subside, indicating they are nearly done.

5. 5

   Carefully remove the cooked waffles from the iron using a fork or spatula. Serve immediately with your favorite toppings such as fresh berries, maple syrup, or a dollop of whipped cream. Leftover waffles can be stored in an airtight container in the refrigerator for up to 2 days, or frozen for longer storage.

Nutrition (per serving)

Tips & Notes

• Blanched almond flour gives a finer, lighter crumb than unblanched; use it for delicate baked goods.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.