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Gluten-free Beer Batter Waffles

Submitted by on October 26, 2010 – 8:59 amNo Comments
Gluten-free Beer Batter Waffles

When I was growing up, my mom would make out-of-this-world-yummy beer batter waffles.  The recipe she used was Danish, and included copious amounts of butter and whipped cream (in addition to beer) in the batter…  Did I mention they were out-of-this-world-yummy?

Now that we are gluten-free (and dairy-free, for my youngest daughter), I wanted to see if I could make something that was just as delicious, but without the butter and whipped cream.  Although those key ingredients made my mom’s waffles crispy and light, they also loaded them with fat and cholesterol.  I kept the beer in the recipe, which adds a yeasty flavor and aroma that is simply mouth-watering.  I used Bard’s, a tasty sorghum malt beer.

After experimenting with a couple of different flour blends, I decided on my Cookie/Cracker blend.  The rice in the flour makes the waffles a crispy on the outside and soft in the middle – just perfect!  In case you’re wondering, I also tried my Bread Flour blend, but the waffles were softer and not as crispy.

The end result was delicious.  My family gobbled them down, and – as usual – we were able to freeze our leftovers for a quick and easy breakfast during the school week.  I hope you enjoy them as much as we did!

Gluten-free Beer Batter Waffle Ingredients

  • 2 cups gluten-free flour (Cookie/Cracker blend)
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup gluten-free beer
  • 1/4 cup melted margarine, such as Earth Balance
  • 1/2 cup milk (rice or soy)
  • 2 eggs, separated
  • 1 tablespoon honey


  1. Combine gluten-free flour, xanthan gum, baking powder, and baking soda in a large bowl.  Add beer, melted margarine, milk, egg yolks and honey.  Stir until mixture is smooth.
  2. In a separate bowl, beat egg whites until stiff peaks form.  Gently fold the egg whites into the batter.
  3. Preheat waffle iron according to manufacturer’s instructions.  Spray preheated waffle iron with non-stick spray.  Pour batter into waffle iron.  Cook waffles until light brown and crisp.  For me, this took about 2 minutes.
  4. Serve with warm maple syrup and fresh berries. A little whipped cream (or Soy Whip) is nice, too.
gluten-free waffles

Using gluten-free beer in my waffle recipe adds a nice yeasty flavor and an aroma that is simply mouth-watering!

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