Belgium-Style Gluten-Free Waffles are a terrific and healthy way to start your morning

Gluten Free Belgian Style Waffles

Gluten free Belgian Style Waffles may not sound exciting, but once you try this recipe, you may not go back to the original recipe cousin. Even without the gluten, the additional baking powder causes the waffle to rise, giving those deep pockets for fruit or syrup.  As you’ll see in the ingredient list below, we’ve converted the measurements to weight in grams.  Weighing the ingredients provides much better control over the finished product.

More research needs to be conducted, but some experts say a gluten-free diet, including these Gluten Free Belgian Style Waffles might also be a benefit to those who haven’t been diagnosed with a gluten-related medical conditions.   Food And Travel Nation spoke with Dr. William Davis, author of “Wheat Belly” who provided insight as to why the instances of celiac and gut-related diseases have increased dramatically.

If you or someone in your family suffers from gluten allergies, be sure to listen.  You can also send them this link directly.  Dr. William Davis Interview –

Gluten Free Belgian Style Waffles


225 grams of gluten-free flour
2 grams fine grain sea salt or table salt
22 grams baking powder
3 large eggs, separated (not too cold)
12 oz whole milk
1tsp real vanilla extract
112 grams butter, melted
30 grams plus a pinch of sugar


Dry Ingredients

In a large mixing bowl, combine flour, salt and baking powder. Stir with a whisk to aerate (instead of sifting).

Wet Ingredients

In another bowl, combine egg yolks, milk, melted butter and vanilla.
In a standing mixer or with hand mixer, whip the egg whites until peaks just start to form. Add the sugar, slowly and whip until stiff peaks form.

Making the Batter

Combine the wet and dry ingredients. Mix until incorporated. Do not overmix or gluten will form and make your waffles dense!
Fold in egg whites carefully to avoid deflating them.
Make waffles with your waffle iron according to manufacturer’s directions. Serve with softened butter and maple syrup or fruit compote.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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We work late into the night on the research, production and presentation of Food and Travel Nation.  Sometimes that means working past dinner time, then realizing we haven't eaten.

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