Double Strawberry Waffles from Gluten-Free Entertaining
Recipe type: Breakfast or Brunch
Olivia says: "These crisp, fluffy waffles get a double dose of strawberries with some mixed into the batter and fresh strawberries served on top. The waffle batter could be prepared one day in advance, but only mix in the strawberries right before they go into the waffle iron."
  • 2⅔ cups (320 g) Liv’s Flour Blend (page 15)
  • (OR 1⅓ cups (170 g) cornstarch + ⅔ cup (80 g) almond flour + ⅔ cup (80 g) oat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • ½ cup (120 ml) cream
  • 1 cup (235 ml) well-shaken low-fat buttermilk
  • 4 tablespoons (112 g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 cups (510 g) diced strawberries, divided
  • Maple syrup, for serving
  1. Combine the flour blend, baking soda, and salt in a large bowl. Whisk in the eggs, cream, buttermilk, butter, and vanilla. Gently stir in 1 cup (170 g) of the diced strawberries.
  2. Cook according to your waffle maker’s instructions. Repeat with the remaining batter to make 6 waffles. Top them with the remaining 2 cups (340 g) strawberries and serve with the maple syrup.
This recipe is printed with permission from Olivia Dupin and Quayside Publishing.

This recipe is also soy free.
Yield: 6 Belgian waffles

Chef’s Tip: Substitute any berry that you prefer, or even chocolate chips!
Recipe by gfe--gluten free easily at