Missy is a mom of three who enjoys finding tasty new gluten-free recipes for her family.
Memories of the Annual City Fair
My kids were totally bummed when the annual city fair ended. We spent three days stuffing our faces with yummy fair food, strolling through the fairground like it wasn't a bajillion degrees out. There were crafts to make and games to play, and it was tons of fun for all of us. Well, until it ended.
My youngest two kids were having a hard time understanding that the fair was gone. When we drove by the area where it was held, they screamed excitedly and insisted that maybe it was just hidden behind the trees. When I told them it would be back next year, they were like, "Yeah, or maybe tomorrow!" Maybe, but probably not.
It took me a few days to realize that my kids weren't going to forget about the fair anytime soon. I thought about all the fried Oreos and funnel cake and corndogs they chowed down on while we were there, and then it hit me: I needed to make funnel cake waffles. As soon as possible.
I decided to use gluten-free flour because most of what we eat at home is gluten free. Gluten is a special treat for us, like candy bars and soda, because several of us have medical conditions that are worsened by gluten. You could probably substitute regular flour in this recipe if you don't want to part with your wheat. I haven't tried it with wheat flour, so I can't tell you if it will still turn out okay.
You can't tell that these are gluten-free waffles, so they're perfect for a brunch or holiday where you're surrounded by wheat eaters. I've served them to several non-family members so far who had no idea that I used a gluten-free blend. If you're new to gluten-free cooking, I've included some tips further down the page to help you choose a flour.
Feel free to get creative with toppings. I feel like the butter, powdered sugar, and maple syrup are an absolute must if you really want these to taste like funnel cake, but you don't have to stop there. I like to add organic blueberries to mine, and my kids like sliced strawberries, sprinkles, and melted chocolate.
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These waffles are now a family favorite. Well, at least until the fair comes back.
|Prep time||Cook time||Ready in||Yields|
4 large waffles or 6 small waffles
- 1 1/2 cups Betty Crocker All-Purpose Gluten-Free Flour
- 1 cup milk
- 1/4 cup sugar
- 1 egg
- 1/8 cup coconut oil or olive oil
- 4 tsp cinnamon
- 2 tsp baking powder
- 2 tbsp pure vanilla extract
- 1/2 tsp salt
- Powdered sugar
- Maple syrup
- Combine dry ingredients in a large mixing bowl. Whisk until well blended.
- In a separate mixing bowl, combine the wet ingredients. Mix until well blended.
- Slowly pour the wet ingredients into the bowl with the dry ingredients. Mix gently to break up any clumps. Your mixture should be somewhat thick, not clumpy or runny.
- Turn on the waffle maker and spray it lightly with cooking spray. I like to use Trader Joe's coconut oil cooking spray.
- Use a measuring cup to pour the mixture into the waffle maker. I usually pour in about 1 cup.
- Use a frosting spatula to smooth out the waffle mixture. Work quickly, as it will start cooking as soon as it touches the waffle machine.
- Remove waffles carefully with a spatula. Don't use a fork unless you like scratches on your waffle machine. I learned this the hard way.
- Top waffles with plenty of butter, powdered sugar, and maple syrup. Make sure to put the butter on first so that it soaks up the powdered sugar and transforms the waffle into this amazing pile of deliciousness.
Tips for Choosing a Gluten-Free Flour
- All gluten-free flours are not the same. If you decide not to use Betty Crocker All-Purpose Gluten-Free flour, look for a flour with a similar blend of ingredients.
- Do not use a bean-based flour for this waffle recipe. It will make your waffles taste nasty.
- Almond meal and coconut flour can also be used, but check online for the correct conversion factors if you don't cook or bake with these flours often. A cup of all-purpose flour doesn't necessarily equal a cup of coconut flour.