It’s not every day that I make gluten-free meals. Neither my husband nor I have any food allergies, so we haven’t really had a reason to make anything gluten-free. However, we recently had some brown rice pancakes at a local restaurant, Cafe Vida, and they were so good. So, I bought some brown rice flour and made these orange waffles with blueberry maple sauce. I didn’t make them with the intention of creating a gluten-free recipe; they’re just damn good.
I put off buying a waffle maker for the longest time. Mostly because my kitchen is teeny and I already have more appliances than my husband thought imaginable. Plus, I honestly wondered how often I’d actually end up using the damn thing. I love waffles and all but I also love easy breakfast recipes. But sometimes Sundays call for indulgent eats. These orange waffles definitely hit the spot.
PLUS, I got this waffle maker for next to nothing! It even has adjustable heat settings and everything! Totally worth the cabinet space, if you ask me. Also, there’s a Jamie Oliver waffle recipe I’m itching to try. More on that later.
Orange Waffles with Blueberry Maple Sauce – The Review
This batter didn’t come out as thick as I anticipated, so the edges ended up a bit lacy, but it still yielded terrific waffles! They were very light and fluffy on the inside and crispy on the outside. I loved the combination of textures and the fragrant orange paired with the sweet, slightly tart fresh blueberries.
These waffles are super light, crisp and [surprisingly] gluten-free! I love the combo of orange, blueberry and maple. The orange and slightly tart blueberries cuts the sweetness of the waffles and maple syrup beautifully, making for an indulgent start to your day without weighing you down!
- 3/4 cup brown rice flour
- 1/4 cup corn flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 tablespoon orange zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup milk (I used almond milk)
- 6 tablespoons vegetable oil
- 1 large egg, separated
- 1 tablespoon granulated sugar
- 1/2 teaspoon (good quality) vanilla
- 1 cup fresh blueberries
- 1/4 - 1/2 cup maple syrup
- Bring the blueberries to a boil in a small saucepan over medium high heat. Lower to medium heat and simmer until the blueberries break down and the blueberries release their juice. Simmer until the juice thickens and take off the heat.
- Just before serving with the waffles, mix in the maple syrup.
- Whisk the flours, cornstarch, orange zest, salt, baking powder and baking soda in a medium bowl. In a separate bowl, whisk the milk, vegetable oil and egg yolk. Set both aside.
- Heat your oven to 200 degrees F.
- In another bowl, beat the egg white to soft peaks with a balloon whisk. Sprinkle the sugar into the egg white and whisk until the peaks are glossy. Whisk in the vanilla.
- Heat your waffle iron.
- Pour the milk into the flour mixture and whisk until just combined into a batter. Add 1/2 of the egg white mixture to the batter and fold in with a spatula until just incorporated. Don't worry if there are still some streaks of white left in the batter. Fold in the rest of the egg whites until just incorporated.
- Pour the finished batter onto a hot waffle iron (approx. 2/3 cup) and cook until brown and crisp. Keep the finished waffles warm by moving them to your oven (directly on the rack or on a cooling rack on a sheet pan).
- Serve immediately after the waffles are all done and top with the blueberry maple sauce.
adapted from Fine Cooking
Feel free to omit the orange if you don't have it!