Gluten Free Liege Waffles

Can I just say, Liege Waffles are the best waffle ever?!  Really, they are!

What is a Liege Waffle?, you may ask.  And is it different from a Brussels or Belgian Waffle? Well, according to the website, ‘Focus on Belgium’, here is the answer:

“In order to cater to different tastes, we have two types of waffle in Belgium: the Liege waffle and the Brussels waffle. But what is the difference between the two?

Firstly, each one has their own particular shape. The Liege waffle is small with rounded edges, whereas the Brussels waffle is larger, and has a rectangular shape. Moreover, the Liege one is thicker and contains little clumps of sugar, whereas the Brussels one is lighter and is sprinkled with icing sugar.”

Liege Waffles are actually yeasted, and the dough requires proofing.  And yes, I said ‘dough’.  The batter is actually thick enough that you can roll it into balls that will then go onto the waffle iron. This is a waffle that will have a good rise, so ideally, a Belgian Waffle iron is best which creates a thicker waffle, but if you don’t have a Belgian waffle iron, don’t despair, these will still work.  Liege Waffles are often served for dessert, drizzled with chocolate, or served with whipped cream and fruit.  And what makes them the most unique waffle, is the addition of pearl sugar.  This is a form of hard, white sugar that gets added to the dough.  Once heated, this is the sugar that gives the waffle its caramelized, crispy crust, which even makes these tasty when cold.

Shout out to the best spot in Canada for Liege Waffles or Les Gaufres: Cafe Medina in Vancouver has these down to an art, with the best assortment of toppings I have ever seen.  If you ever get to Vancouver, you have to try them.  Worth the line up, I promise.

I have tried for months to find a gluten free version of liege waffles.  It doesn’t exist.  Because anything that gets labelled liege waffle isn’t actually correct.  The batter is still loose, and the caramelized crust from the sugar doesn’t really develop.  So what would I do?  Because I really wanted to keep this treat in my new gluten free world. Gluten free batters are great for regular waffles, but I really wanted the firm, liege waffle experience.

I turned to a concept that I discovered last year.  The Chaffle.  What is a Chaffle? It is a waffle that was developed for those on low carb, keto diets, where grains have been eliminated and replaced with alternative ways to bake up breads etc.  In this case, a basic chaffle is just eggs and grated cheese.  Yes, you read correctly!! For some reason, creating a batter with these two ingredients really works in a waffle iron.

Will you taste the cheese?

No, you won’t.  Of course, if you use a highly salted earthy cheese, you will. The best cheese to use for a chaffle is mozzarella, since it is naturally quite mild.  The key to using cheese in a batter like this is the smaller holes on your box grater.  All you need to do use the smaller holes to grate the amount of cheese needed, and let it sit out to dry out ever so slightly.

Will you taste the egg?

Some ask this because it is the only other ingredient! No you will not taste the egg.  The key to avoiding this is really blending the cheese and egg well.  And just before adding it to the the waffle iron, whisking it together again.  This way you will avoid any separating that may occur.  Once the waffle is done, let it cool down for a minute, and the flavours will settle even a bit more.

So how do you make Liege Waffles using the Chaffle concept?

We will take the basic Chaffle concept and zhuzh it up a bit.  First of all, we will add almond meal or almond flour.  This will give the batter more substance and stability. Psyllium powder will also add a bit more ‘stretchiness’ to the batter, since it creates a slight gummy texture. Next we will add a bit of brown sugar to give the waffle a slightly earthy and bitter sweetness (in a good way)  Cinnamon and vanilla give these waffles their flavour.  And baking powder gives them their height, especially since we are not using yeast.  But what truly gives them the caramelized, crispy outer layer is the pearl sugar.  Where can I get pearl sugar, you ask.  Granted, it isn’t that common in your average grocery store, but it is showing up more and more in the baking aisle these days.  If you can’t find it, here is a link to the pearl sugar I usually get online. I’m not saying you need to purchase this brand, I just want you to see what it looks like.  When you first take the waffle out of the iron it may seem soft, due to being freshly baked. But in mere seconds you can see it firming up and becoming crispy as the sugars hit the cooler air.  And what is even better, you can eat these cold!

But what if you want to make them and don’t have the pearl sugar?

So this is what you will do. Take some sugar cubes, place them in a plastic sandwich bag and break them up using a mallet (or rolling pin). Break them up until you have smaller chunks about the size of barley or a bit smaller.  This will work quite adequately!

Will all that sugar on the outside ruin your waffle iron?

It won’t.  Of course, you can always spray the plates before adding the batter.  And once the waffle iron has cooled down, using a paper towel should wipe out any residual sugars.  I rarely even have any residue left at all.  I use a Cuisinart Belgian Waffle iron (not sponsored) and it works great.

So the verdict is a resounding YES!  Here is why:  The batter is thick, which is closer to a liege waffle dough.  The rise is high just like a liege waffle. The crust is perfectly caramelized.  The flavour is sweet, with an undertone of vanilla and brown sugar.  And unlike a classic liege waffle recipe which required proofing, these can be whipped up and baked right away.  Leftovers can be stored in a sealed bag or container, and re-warmed in a toaster oven on low. Wait a moment and you will find that they will crisp up again.

How to serve a Liege Waffle:

The classic topping is whipped cream and fruit.  But why not drizzle them with chocolate sauce or caramel sauce?  Or just spread them with some Nutella!  These can be brunch or dessert.

You have to give these a try.  And find out that eggs and cheese really do make a great waffle!  If you want to try some other versions, check out these recipes: Chaffles with Bacon    Strawberry Shortcakes with Cinnamon Chaffles