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Gluten Free Overnight Yeast Waffles

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Light, airy gluten free waffles with a crisp exterior, made from an overnight yeast batter for deep flavor and easy mornings.

Ingredients

1 packet active dry yeast (0.25 oz)

1/2 cup warm water (100–110°F)

2 tablespoons pure maple syrup

2 cups gluten free flour blend

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon sea salt

1 1/2 cups whole milk, warmed (100–110°F)

1 teaspoon vanilla extract

6 tablespoons melted butter

2 eggs

Butter or oil for greasing waffle iron

Maple syrup for serving

Instructions

  1. In a small bowl, combine warm water and maple syrup, then sprinkle yeast over the top. Let sit until foamy.
  2. In a large bowl, whisk together gluten free flour, baking soda, baking powder, and salt.
  3. Add warmed milk, vanilla extract, and melted butter to the dry ingredients and whisk until smooth.
  4. Stir in the yeast mixture until fully combined.
  5. Cover the bowl and let the batter rest overnight at room temperature.
  6. Preheat waffle iron the next day.
  7. Stir in the eggs after the batter has risen.
  8. Grease waffle iron and pour 1/2 to 3/4 cup batter per waffle.
  9. Cook for 3–5 minutes until golden brown and crisp.
  10. Serve hot with butter and maple syrup.

Notes

For dairy-free, use almond or coconut milk and substitute butter with coconut or avocado oil.

Eggs can be omitted, but waffles will be softer and less structured.

Freeze cooked waffles in a single layer, then store in a freezer bag.

Reheat in a toaster or oven for best crispness.

Avoid microwaving to maintain texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/gluten-free-overnight-yeast-waffles/