1. In a large bowl, whisk together 1 3/4 cups GF flour (regular flour), 1 tsp salt, 4 tsp baking powder, and 2 Tbsp allulose sweetener (sugar) until evenly mixed. Set it aside for a second.
2. Preheat your waffle iron to medium-high or about 375⁰F (190⁰C) so it’s fully hot before the batter goes in.
3. In a separate bowl, beat 2 eggs with a handheld mixer until lightly foamy.
4. Pour in 2 cups warm (not boiling) 1% milk, 1/3 cup melted butter, and 1 tsp vanilla essence, then mix just until combined.
5. Pour the wet ingredients into the dry ingredients and beat gently with handheld mixer until blended.
6. The batter should be thick but spreadable, closer to a thick cake batter than pancake batter. If it feels like paste, add 1 to 2 Tbsp extra warm milk until your desired thickness reached.
7. Let the batter rest for 5 minutes. This helps the GF flour hydrate and improves texture.
8. Lightly grease the waffle iron (butter or spray and stick) if needed, then spoon and spread the batter evenly. Don’t overfill since this batter rises well.
9. Cook until the waffles are deeply golden and crisp, usually 3 to 5 minutes per waffle, depending on your iron.
10. Remove and place on a wire rack to keep them crisp while you finish the rest.

Helpful Notes from My Kitchen

1. GF batter is naturally thicker, especially when using allulose, so a short rest really helps.
2. Warm milk hydrates GF flour better and prevents dry waffles.
3. For extra crispness, don’t stack hot waffles and avoid opening the iron too early.

Verdict

I’ll absolutely make these again with tiny tweaks depending on the flour brand. My husband’s official response was “That’s good”.