Below is a gluten free stroopwafel recipe, which comes pretty close in taste and texture to the original. That said, this recipe can be easily adjusted to be non-gluten-free. This recipe calls for 1:1 baking flour which can easily be swapped for regular flour. (This is not a paid ad, I just like using Bob’s red mill for gluten-free recipes.) The caramel for the stroopwafels is delicious and easy to make but you can also use pre-made caramel or honey if you prefer. My wife found the stroopwafels too sweet for her liking. She wants to try them with smoked sea salt sprinkled on top of the caramel to balance the sweetness. It works on most other desserts so I’m willing to try it here. I’ll update the post with how it goes next time I try.
Gluten Free Stroopwafel Recipe Notes
The stroopwafel dough is quick to put together and doesn’t require the use of an electric mixer. However, since the dough is yeasted, it has to be rested for an hour before cooking so plan accordingly. Fresh stroopwafels are delicious, but they also taste delicious when warmed up over a hot coffee
First, combine the yeast and warm milk and let sit for ten minutes so the yeast can activate. Next, add the butter, powdered sugar, and egg to the mixture and stir to combine. In a separate bowl, combine the gluten free flour, cornstarch, and salt and whisk to combine. Next, add the dry ingredients to the wet ingredients and stir to combine. Once the mixture is well combined, cover it with a warm moist tea towel and leave it to proof for one hour in a warm place.
Caramel Notes
While the dough is proofing, prepare the caramel sauce. In a saucepan, heat the golden syrup over low-medium heat until warm. Once the syrup is warm and liquid, add the brown sugar, butter, and cinnamon. Stir the mixture until the sugar is dissolved and the syrup is smooth. Remove the syrup from the heat and set aside to cool.
Stroopwafel Shaping and Baking Notes
After the dough has rested for an hour, form into balls 1-1/2″ in diameter. Place the balls on a baking tray line with parchment paper, taking care to space the balls around 1″ apart. Cover the tray with a warm, moist tea towel and let rest for fifteen minutes.
While the dough balls are resting, preheat the waffle or pizzelle iron and make sure your caramel is warm enough to spread. When the dough is ready and the iron is hot, spray the irons with cooking spray and place a dough ball in the center of the iron. Close the iron and cook until golden, this should take around 90 seconds depending on how hot the iron is.
When done, remove the stroopwafel from the iron and place it on a cutting board. Using a dry tea towel to protect your hand from the heat, cut the stroopwafel in half using a serrated knife. Do this right when the stroopwafel comes off of the iron so that it can be sliced easily and not fall apart.
Place a spoonful of caramel on half of the stroopwafel and spread it out to the edges. Cover with the second half of the stroopwafel and press down to seal the wafel together and push the caramel out towards the edges. Serve immediately while still warm.
Leftover wafels can be stored in an airtight container at room temperature for up to a week. When consuming a stroopwafel that’s not fresh, make a cup of coffee, tea, or hot chocolate to go with it. When your hot drink is ready, place the stroopwafel over the top of the mug and wait a minute or two. The heat from the drink will warm the caramel and make for a delicious experience.
Gluten Free Stroopwafel Recipe
Equipment
- Waffle Iron or Pizzelle iron
- Stand Mixer (optional)
Ingredients
Waffel Ingredients
- 14 grams active dry yeast (½ oz)
- 59 ml whole milk, warmed, 110 deg F (¼ cup)
- 125 grams Unsalted Butter, softened (9 tbsp)
- 75 grams Powdered Sugar (⅔ cup)
- 1 Large Egg
- 217 grams 1:1 Gluten-free flour (1-¾ cup + 1 tbsp)
- 33 grams cornstarch (¼ cup)
- pinch of salt
- cooking spray for iron
Caramel Ingredients
- 200 grams Golden syrup (4.6 oz)
- 125 grams Brown sugar (⅔ cup)
- 100 grams Unsalted Butter (7 tbsp)
- 1 tsp Cinnamon
Instructions
Waffel Instructions
- In a medium bowl, combine the warm milk and the yeast and mix to combine. Let sit for around ten minutes or until the yeast is nice and active.
- Add the butter, powdered sugar, and egg. Mix to combine well.
- In a separate bowl, add the 1:1 flour, cornstarch and salt and whisk to combine.
- Stir in the dry ingredients to the wet ingredients using a wooden spoon. Stir until well combined.
- Cover the bowl with a moist, warm tea towel and let rise for one hour in a warm place. The caramel sauce can be made while the dough is rising if you so desire.
- Once the dough has risen for an hour, form the dough into balls roughly 1-½" in diameter. Place the balls on a parchment line baking tray. Cover the dough balls with a moist warm tea towel and let rest for 15 minutes.
- Heat the waffle iron and spray with cooking spray.
- Place a dough ball on the iron and cook for 90 seconds or until golden.
- Remove the waffle from the iron and using a clean, dry kitchen towel to protect your hand from the heat, slice the waffle in half using a serrated kitchen knife. This needs to be done right when the waffle comes off of the iron so that it cuts easily.
- Spoon the warm caramel mixture onto one half of the waffle and press the second half down to sandwich the caramel in.
- Repeat the process with the rest of the dough balls.
Caramel Sauce
- While the dough is rising, make the caramel sauce. Add the golden syrup to a sauce pan and warm.
- Once the syrup is warm and liquid, add the brown sugar, cinnamon and butter. Stir until the butter and sugar are dissolved and the mixture is smooth. Remove from the heat and set aside until ready to use. Caramel may need to be warmed up to be more easily spread onto waffels.
- Finished stroopwafels can be stored at room temperature in an airtight container for up to a week.
