I Heart You Gluten-Free Waffles

Gluten free waffles recipe from Malibu Farm

Reprinted from MALIBU FARM SUNRISE TO SUNSET by Helene Henderson. Copyright © 2021 by Helene Henderson. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House LLC. Photographs copyright © 2021 by Erin Kunkel.

3 large eggs

3 cups whole milk

½ cup sour cream or creme fraîche

1 ½ tbsp salted butter, melted

¼ cup white or brown sugar

½ tsp salt

½ tsp ground cardamom or cinnamon (optional)

2 ½ cups gluten-free flour (I recommend Bob’s Red Mill gluten-free all-purpose baking flour)

Nonstick cooking spray

For Serving

whipped cream, maple syrup, and gluten-free granola; a berry compote; or whipped cream with fresh berries

Whisk together all the wet ingredients (eggs, milk, sour cream, and butter) in one medium bowl and all the dry ingredients (sugar, salt, spices, if using, and flour) in another. Slowly add the dry ingredients to the wet ingredients, stirring steadily until the wet and dry ingredients are combined. Let the batter sit at room temperature for about 30 minutes. (The batter can also be made a day in advance and kept in the fridge.)

Spray a preheated waffle iron with nonstick cooking spray, and spoon just enough batter into the iron to fill it. Close the waffle iron and cook until the waffle is brown and crisp on both sides, 3 to 5 minutes.

Serve the waffles with the toppings of your choice.

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I Heart You Gluten-Free Waffles