gluten free waffles blueberry sauce

gluten free waffles with blueberry syrup sauce and cream


I love it when a gluten free dish is just as good if not better than the original, and these certainly qualify. They are fluffy, light and crispy, all things a good waffle should be. This makes 4 to 5 large waffles. Leftover waffles can be frozen then defrosted and toasted for a great quick breakfast. The blueberry sauce can also be frozen.

gluten free waffles with blueberry syrup sauce and cream
  1. 2 eggs
  2. 1/2 cup oil (we use avocado oil from Costco)
  3. 1 3/4 cups milk
  4. 1/2 teaspoon vanilla
  5. 2 cups gluten free all purpose flour from Mary's gluten free flour mix
  6. 2 tablespoons of sugar
  7. 4 teaspoons baking powder
  8. pinch salt
  9. melted unsalted butter for brushing waffle iron
Blueberry sauce
  1. 2 cups frozen berries (we use organic from Costco)
  2. 6 tablespoons of sugar
  1. 1/2 pint whipping cream
  2. 2 tablespoons icing sugar
  1. Place partially defrosted blueberries in a saucepan (microwave if necessary). Add sugar and simmer for around 20 to 30 minutes until slightly thickened. Cool a little before use. The sauce will be slightly runny, it is part syrup, part sauce! If a thicker sauce is desired, cornstarch can be added.
  2. Beat eggs until well mixed. Add oil, milk and vanilla. Beat until combined. Add flour, sugar and baking powder. Mix until just combined.
  3. Preheat waffle maker, brush with melted butter before each waffle. Use around 1/5 to 1/4 of the batter for each waffle. While waffles are cooking whip cream with the icing sugar. Serve waffles with the blueberry sauce, cream and dusted with icing sugar if desired.

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