Today’s recipe is for something I have sorely missed over the years: gluten free Dutch waffles!
Despite the word waffle making it into the name, they’re actually technically cookies and treated as such in the Netherlands where they are known as stroopwafels.
For those less familiar with this deliciously sweet tea time Dutch classic, Dutch waffles are basically very thin waffles sliced in half with a sticky treacle based caramel filling in the middle.
I’ve never seen or heard of a gluten free version here in the UK (leave a comment below if you have, I would love to know!) so I took it upon myself to finally make my own gluten free Dutch waffles.
And you know what, other than being a bit time consuming it’s not actually as hard as it may seem! I created my own based on ‘normal’ recipes and it took some trial and error, but I’m very pleased with this last attempt. 🙂
What you’ll need:
A very thin waffle maker (like an ice cream cone maker).
I got mine in TK Maxx recently (Gourmet Gadgetry – Vintage Tea Party) for about £15 so it’s not too pricy.
1. Don’t skip the resting time! I know it’s tempting, but you can’t get away with it with this recipe. lol Dutch waffles require a light and airy dough that can only be achieved by letting the yeast take action for a while.
2. Don’t make the waffles too thin. They shouldn’t be any thinner than half a cm or you’ll struggle to slice them in half. For example my waffle maker is completely flat so if I let it close as much as it naturally wants, my waffles end up way too thin. The solution I found is to lower the lid slowly until I reach the desired thickness and hold it there for a while. This gives the outer layers time to crisp up a bit so it won’t carry on getting thinner when you let go. Alternatively you can place something under the handle to hold it at the right height (a mug is just about right for mine).
3. Trim and slice the waffles while still warm, straight out of the waffle maker.
4. Let the waffles cool before adding the caramel filling to prevent it from melting and leaking out.
5. Give the caramel time to thicken up a little before assembling the waffles.
6. Give them time to sit, cool down and harden up before eating. I put them in the fridge for a while first.
Gluten free Dutch waffles (stroopwafels) recipe:
- 145g (1 cup) gluten free flour blend (I used Doves Farm self-raising)
- 35g (1/4 + ⅛ cup) caster sugar
- 1 heaped tsp (5g) dry active yeast
- 65g (4-5 Tbsp) unsalted butter (softened)
- 1 Tbsp milk (lukewarm)
- 1 medium egg (60g)
- 100g treacle/molasses syrup
- 60g brown sugar (I used demerara)
- 50g unsalted butter
- ½ tsp ground cinnamon
The dough for Dutch waffles as well as the caramel filling are quick to prepare. The preparation time is mostly consumed by the resting time which cannot be skipped as it is needed for the yeast to take action.
How to make the waffles:
- Soften the butter in the microwave (in 10 seconds increments). It shouldn’t be fully melted, just soft. Add the tablespoon of milk to it so it warms up too.
- Add the flour, sugar and yeast into a mixing bowl along with the warmed up butter and milk and the egg.
- Mix well with a spoon until your reach a smooth dough. With ‘normal’ dutch waffles, the dough is solid enough to work and knead with your hands, kind of like cookie dough, but the gluten free version needs more liquid so we skip this part. It should look like this instead, thick and sticky:
- Cover with cling film and let the dough rest for 45 mins to an hour in a warm place (or overnight in the fridge). I usually turn the oven on to the lowest possible temperature and place the bowl on the opened door (so it’s not actually in the oven). Note: don’t skip this step, it’s necessary for the yeast to take action.
- Separate the dough into 10 balls – about 1 tablespoon worth of dough for each. To do this, cover your hands in flour and gently roll the dough between your palms. Don’t apply pressure while you do this; you just want to shape the dough into balls and lightly coat them in flour while still keeping the dough light and airy.
- Warm up the waffle maker and grease the waffle plates with cooking spray, oil or butter. I recommend using a low calorie cooking spray because 1) it’s what works best in my experience and 2) these waffles are already caloric enough without needing to add even more calories on top!
- Place one ball on the waffle plate, add more cooking spray on top and gently close the waffle maker. Note: be careful not to make them too thin; no thinner than half a cm. (See tips above for more advice on this)
- Trim the edges with a cookie cutter.
How to make the filling:
- Melt the syrup, brown sugar, butter and ground cinnamon together in a pan on low heat, stirring constantly, until the cinnamon becomes fragrant. About 5 minutes.
- Turn off the heat and let it cool down and thicken up a bit.
Assemble the gluten free dutch waffles:
- Carefully slice the waffles in half with a sharp knife. Note: I recommend doing this while the waffles are still warm, straight out of the waffle maker.
- Let the waffles cool down.
- Spread some of the caramel mixture on one half and cover with the other, pressing gently to glue them together.
- For best results, give them time to cool down and for the caramel to harden before eating. I put mine in the fridge for a while first.