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Gluten-Free Waffles with Pear & Blueberry Compote Recipe

Gluten Free Waffles

People are beginning to look at gluten in a whole new way these days. I, for one, know that I feel better when I limit the amount of gluten I eat. That doesn't stop me from craving all things flour-y, including waffles and pasta. There are several gluten free flour mixes on the market that are a great substitute for regular all-purpose flour. Having these options available makes it easy to add your gluten-favorites back into the meal rotation.The best part is that the family will never know the difference. If you have extra waffles, they are equally delicious crisped up in the toaster. Just pop the cooled waffles into a zip top bag and freeze for later use.

Gluten-Free Waffles with Pear & Blueberry Compote Recipe Instructions

Gluten Free Waffles with Pear and Blueberry Compote

Yield: 6 Servings

Ingredients

Gluten free waffles with pear and blueberry compote
  • 2 cups cups gluten-free all purpose flour (such as Trader Joes or Bob's Red Mill)
  • 2 tablespoons white sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups almond milk (or 2% cows milk)
  • 1/3 cup cup butter, melted and cooled
  • 1/4 teaspoon salt
  • cooking spray
For the Pear and Blueberry Compote
  • 4 tablespoons unsalted butter
  • 2 pears, peeled, cored and diced
  • 2 tablespoons light brown sugar
  • pinch salt
  • 1 cups fresh blueberries

Cooking Directions

  1. Heat waffle iron to manufacturers suggested settings. Heat the oven to 200 degrees F. and place a baking sheet in the oven. This will be used to keep waffles warm if not serving right out of the waffle iron
  2. In a medium bowl, add the flour, salt, baking powder and sugar and whisk to combine.
  3. Add the eggs, almond milk, butter and salt to a small bowl and whisk to combine. Pour over the flour mixture and stir just until all dry ingredients have been incorporated. Spray the heated waffle iron with cooking spray and ladle in the manufacturers suggested amount. Close and cook as directed. Repeat with remaining batter adding cooked waffles to the preheated oven, if not serving immediately from the waffle iron.
  4. For the Compote: Heat a medium skillet over high heat, add the butter and swirl until melted. Add the diced pears, brown sugar, vanilla and salt. Cook over medium-high heat , stirring occasionally, until the pears begin to turn light brown, about 5-7 minutes. Remove from heat and stir in blueberries and serve immediately with waffles and maple syrup, if desired.