For the waffles

250g/9oz good gluten free plain flour

1½ tsp gluten free baking powder

1 tsp salt

1 tbsp caster sugar

3 free-range eggs, lightly beaten

425ml/¾ pint full-fat lactose free milk

sunflower oil

For the strawberry compôte

75g/3oz caster sugar

250g/9oz strawberries, hulled

1 lemon, zest only

500ml/18fl oz lactose free  vanilla ice/rice cream, to serve

4-8 tbsp maple syrup, to serve

Serves - 4


For the waffles, preheat a waffle maker to a medium setting and preheat the oven to 140C/275F/Gas 1.

Mix the gluten free flour, baking powder, salt and sugar in a large mixing bowl.  Whisk in the eggs, lactose free milk and 1 tbsp oil until well combined.

Brush the waffle maker with a little oil and then ladle some of the batter into each well of the waffle maker.

Close the lid and cook for five minutes, or until golden-brown and crisp. Remove and place on a tray in the oven to keep warm, while you use the rest of the batter.

For the strawberry compôte, place the sugar and five tablespoons of water in a saucepan. Add the strawberries and lemon zest. Simmer for five minutes.

To serve, stack the waffles onto each of four plates, top with some strawberry compôte and a dollop of lactose free vanilla ice cream.

Finish with a drizzle of maple syrup.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Waffles with strawberry compôte