Ingredients
- 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
- 1 beaten egg
- 1 pinch salt
Why This Recipe Works
Better Cooking Tips
- Let the batter rest overnight in the fridge to develop flavor and texture.
- Preheat your waffle iron well to get a crispy outside and tender inside.
Directions
The night before you plan to make waffles, mix the warm water, honey, and yeast in a small bowl. Give it a stir and let it sit for about 5 to 10 minutes until it gets nice and bubbly. In a large bowl, combine the milk and olive oil, then gradually add 1 1/2 cups of gluten-free flour, about a quarter cup at a time, stirring well after each addition. You want a thick but pourable batter, so if it feels too thin, sprinkle in a little more flour, just a bit at a time, until it’s just right. Next, stir the bubbly yeast mixture into the batter until everything is combined. Cover the bowl with a lid or some plastic wrap and leave it out on the counter overnight — the batter will puff up quite a bit, so make sure your bowl is big enough. When you’re ready to cook, mix in the beaten egg and a pinch of salt. Heat up your waffle iron according to the instructions, then cook about a quarter cup of batter at a time until each waffle turns golden brown and the steam stops, which usually takes around 5 minutes. Keep going until all the batter is used up!
