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Home Glutenvrije rijstmeel-wafels met blauwe bessen en esdoornsiroop

Gluten-free Breakfast Brunch Vegetarian Quick Summery

Eating gluten-free doesn't mean compromising on flavour. These rice flour waffles get wonderfully crisp on the outside and stay soft inside. Blueberries add a fresh note, and a drizzle of maple syrup completes the picture. A waffle recipe you'll want to make again and again.

x_ckl_recipe_markerGluten-free rice flour waffles with blueberries and maple syrup These gluten-free rice flour waffles are surprisingly airy and crisp. Perfect for a breakfast or brunch without fuss, yet full of flavour. How to make gluten-free rice flour waffles with blueberries and maple syrup? Breakfast International 4 servings 10 min 5 min 35 min

Preheat your waffle iron according to the manufacturer's instructions and lightly grease it with a little oil or melted butter.
In a large bowl, mix 200 g rice flour, 2 tsp baking powder (gluten-free), a pinch of salt and 1 tbsp sugar.
Add 2 eggs, 250 ml plant-based milk (for example oat milk or rice milk, gluten-free) and 3 tbsp melted coconut oil to the dry ingredients. Stir until a smooth batter without lumps.
Let the batter rest for 5 minutes so the rice flour can absorb the liquid. The batter will thicken slightly, which is exactly right.
Spoon a generous ladle of batter into the hot waffle iron, close it, and cook the waffle for about 4 to 5 minutes until golden brown and crisp. Repeat with the remaining batter.
Place the waffles on a cooling rack so they stay crisp. Don't stack them, or they'll go soft.
Rinse 150 g blueberries and pat them dry. If you like, warm them briefly in a small saucepan with a splash of water and a bit of sugar until they start to simmer and form a light sauce.
Serve the waffles immediately: top with the blueberries and pour generous maple syrup over the waffles. Optionally finish with a dusting of icing sugar or a spoonful of Greek yogurt.

Gluten-free Breakfast Brunch Vegetarian Quick Summery 200 g rice flour 2 tsp baking powder (gluten-free) 1 pinch salt 1 tbsp sugar 2 eggs 250 ml plant-based milk (gluten-free, e.g. rice milk) 3 tbsp coconut oil, melted 150 g blueberries 4 tbsp maple syrup Icing sugar or Greek yogurt, to taste Waffle iron Large mixing bowl Whisk or fork Measuring cup Small saucepan Cooling rack Contact Grill & Toast Makers contact-grill-toast-makers Cake grates cooling-rack Measuring cups measuring-cup Specific to Cakes specific-for-cakes Sareva Cake rack / Cooling rack - 41 x 26 cm Cookinglife ["Taartrooster"] Birkmann Measuring Cup Easy Baking - 1 liter Birkmann Maatbeker KitchenAid Whisk Classic Porcelain White Plastic / Stainless Steel 27cm - Baking Whisk Dishwasher-safe KitchenAid Garde The famous stroopwafel cake foodies-de-beroemde-stroopwafeltaart Gingerbread waffles with maple syrup butter foodies-gingerbread-wafels-met-maple-syrup-boter Chocolate Rice Cake Bars foodies-rijstwafelrepen-met-chocolade Breakfast waffles with a fresh fruit topping foodies-ontbijt-wafels-met-een-topping-van-vers-fruit

Recipe

Gluten-free rice flour waffles with blueberries and maple syrup

These gluten-free rice flour waffles are surprisingly airy and crisp. Perfect for a breakfast or brunch without fuss, yet full of flavour.

Course	Breakfast
Kitchen	International
Servings	4 servings

Preparation time

Preparation time	10 min
Stiffen up min.	5 min
Total	35 min

Equipment

Waffle iron
Large mixing bowl
Whisk or fork
Measuring cup
Small saucepan
Cooling rack

Ingredients

200 g rice flour
2 tsp baking powder (gluten-free)
1 pinch salt
1 tbsp sugar
2 eggs
250 ml plant-based milk (gluten-free, e.g. rice milk)
3 tbsp coconut oil, melted
150 g blueberries
4 tbsp maple syrup
Icing sugar or Greek yogurt, to taste

How to make gluten-free rice flour waffles with blueberries and maple syrup?

Preheat your waffle iron according to the manufacturer's instructions and lightly grease it with a little oil or melted butter.
In a large bowl, mix 200 g rice flour, 2 tsp baking powder (gluten-free), a pinch of salt and 1 tbsp sugar.
Add 2 eggs, 250 ml plant-based milk (for example oat milk or rice milk, gluten-free) and 3 tbsp melted coconut oil to the dry ingredients. Stir until a smooth batter without lumps.
Let the batter rest for 5 minutes so the rice flour can absorb the liquid. The batter will thicken slightly, which is exactly right.
Spoon a generous ladle of batter into the hot waffle iron, close it, and cook the waffle for about 4 to 5 minutes until golden brown and crisp. Repeat with the remaining batter.
Place the waffles on a cooling rack so they stay crisp. Don't stack them, or they'll go soft.
Rinse 150 g blueberries and pat them dry. If you like, warm them briefly in a small saucepan with a splash of water and a bit of sugar until they start to simmer and form a light sauce.
Serve the waffles immediately: top with the blueberries and pour generous maple syrup over the waffles. Optionally finish with a dusting of icing sugar or a spoonful of Greek yogurt.

Cooking mode Prevents your screen from going to sleep

A good waffle iron is the difference between limp waffles and that perfect, crispy bite. Choose a model that heats well and evenly so every result is consistent. With the right tools you simply get more out of your kitchen, and you can taste it immediately.

Waffles are also great for make-ahead: bake a larger batch, let them cool on a rack and freeze them. The next morning just pop them in the toaster and your breakfast is ready in no time. So tasty and so easy.

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