Belgian Waffles (Gluten Free Option)

Oh Belgian Waffles how I miss thee! This was my one splurge that I had quite often in my pre-Celiac diagnosis days. I would bake up a bunch of these and store in the freezer and get one out and toast it on low, twice, for a sweet warm snack! I would add chocolate chips to them so there was no need for syrup!

Growing up we never had waffles, not sure why. So when I first discovered them, it was love at first bite! The sad little cardboard waffles you find in the supermarket freezer section are just pitiful 🙁 I won’t even discuss them further. So I guess I am a waffle snob!

But I caution you dear friends, not all waffles pass my test! I prefer my waffles thick, fluffy and the Belgian variety. Aren’t all waffles, just waffles? Well, I’m so glad you asked 😉

Belgian waffles are known for their large deep pockets that you can fill with butter, jam, or maple syrup, while regular waffles are thinner. Regular waffles are made in a smaller waffle iron that doesn’t make pockets as deep as the larger Belgian waffle maker. (Source:Chowhound)

So there’s your waffle history lesson for the day 🙂

Now for a beautiful Jenga stack of Belgian Waffles, play with your food!

UPDATE: This is still my only waffle recipe I make, even gluten free! It’s definitely tried and true, that’s for sure! All the updated pictures are made using my Gluten Free recipe below. It looks, and most importantly, tastes just like the real full gluten original!

SUBSTITUTIONS:

How to make Belgian Waffles GLUTEN FREE: Sub out the flour for Gluten free All-Purpose Flour and ADD a tsp each of baking powder and powder soda.