No ratings yet

Gluten-free Swedish-Inspired Waffles

These easy, yet luxurious waffles have a crispy crunch on the outside and soft inside that will keep you coming back for more.

Servings Waffles

Equipment

Waffle Iron
Electric Hand Mixer or Kitchen Stand Mixer
Medium and Large Bowls
Spatula
Kitchen Scale
Gram Scale

Ingredients

Dry Ingredients

200 g Organic Buckwheat Flour
111 g Bob's Red Mill Gluten-free 1-to-1 Baking Flour
84 g Potato Starch
74 g White Rice Flour
30 g Granulated Sugar
6 g Sea Salt Fine
2 g (½ Tsp) Baking Powder

Wet Ingredients

100 g (7 Tbsp) Unsalted butter Melted and cooled
3 large (3 large) Eggs
117 g (⅓ Cups) Heavy Whipping Cream
421 g (1 ¾ Cups) Unsweetened Almond Milk Unsweetened
527 g (2 Cups) Whole Milk

The Secret Ingredient

120 g Freshly Whipped Cream

Instructions

Melt the butter and let cool

MAKE DRY MIXTURE

Whisk together the flours, potato starch, sugar, baking powder and salt to a medium sized bowl and set aside.

MAKE WET MIXTURE

Beat the 3 eggs on high for 3-4 minutes, until very light and fluffy.
Warm up the whipping cream in a microwave for 30 seconds, to take the chill off.
Add the cooled butter to the eggs, continue beating on high.
Reduce the speed to medium, add the whipping cream and bring back up to high for two minutes.
Combine the almond and whole milks in a large measuring cup and microwave for 2 minutes.
Reduce the speed on the egg mixture, add the milks, bring the speed back up to medium. Beat until mixture is well combined.
Now might be a good time to turn on the waffle Iron.

MAKE WHIP CREAM

Whipped cream is a traditional Swedish addition to waffles or pancakes, made from scratch, typically without any additions like sugar or flavored extracts. For these waffles, we will be adding some of the whipped cream to the batter to help give the batter air and crispiness.

COMBINE

Gradually add the dry ingredients to the wet mixture by whisking them in just enough, small lumps are OK.
Gently fold in the whipped cream, again, small lumps are OK.

MAKE THE WAFFLES

Spray the waffle iron with canola oil for the full "crispy" effect.
Pour in batter and let cook according to your waffle iron's directions. You may be thinking the batter is "more wet" than usual, but just trust the process.
Waffles will take on a lovely golden brown color on tops and bottoms when they are ready. It may take some experimentation to find the right amount of time to cook.
Serve with a dallop of whipped cream, fruit or berries and enjoy!

Notes

If you're wondering what waffle iron we use, it's this one, from All-Clad. It's not cheap, but it's worth every cent if you eat waffles as often as we do.

I'm not affiliated with All-Clad, Amazon, or any other brand for that matter. This is the second model they've made in the past couple of years. Compared to the first model, it's less heavy and the waffle iron plates can be taken out for washing, which is a must-have feature for me. The most important thing about a waffle iron, though, is that it's safe and one you and your family can trust to make your waffles the best they can be!

Author: Ali Ivmark

Calories: 318kcal

Course: Breakfast & Brunch

Cuisine: American, Swedish

Keyword: Kid-friendly, Waffles

Diet: Gluten-Free

Nutrition