Gluten Free Stroopwafel Recipe
The Dutch classic of a thin and crispy waffle filled with delicious caramel, now gluten free!
Servings 12 Waffels
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.