Breakfast & Brunch

Gluten-Free Overnight Yeasted Waffles


  • ¼ cup warm water
  • 1 teaspoon light honey
  • ½ tablespoon active dry yeast
  • 1 cup milk, at room temperature
  • ¼ cup light olive oil
  • 2 cups gluten-free flour, divided
  • 1beaten egg
  • 1 pinch salt
  • Directions

  • Step 1

    Approximately 9 hours or the night before making waffles, combine warm water, honey, and yeast in a small bowl. Stir and let rest until bubbly, 5 to 10 minutes.


  • Step 2

    Combine milk and olive oil in a large mixing bowl. Add 1 1/2 cups gluten-free flour, 1/4 cup at a time, mixing well between each addition, to create a thick but pourable batter. Add more flour if batter is too thin, 1/8 cup at a time,until a pourable batter is achieved.

  • Step 3

    Stir yeast mixture into batter until just combined. Cover bowl with a lid or plastic wrap and leave on the kitchen counter all night; batter will double or even triple in volume, so be sure the bowl is large enough.

  • Step 4

    When you are ready to make the waffles, add beaten egg and salt to the bowl with the batter.

  • Step 5

    Preheat a waffle iron according to manufacturer’s instructions. Cook about 1/4-cup batter in the preheated waffle iron until waffle is golden brown and the iron stops steaming, about 5 minutes. Repeat with remaining batter.

  • Cook's Note:

    I get approximately 3 cups of batter when I use 2 whole cups of gluten-free flour. The number of waffles will depend on the size of your machine.

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