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Waffle Baking Tips
• Sift all dry ingredients together. It is not necessary to beat egg yolks and milk separately.
• Beat egg whites until they form stiff peaks. Stir 1/4 of the beaten whites into the batter to
lighten it, and then gently fold in the rest. There should be white streaks in the batter. Do
not over-mix batter when adding egg whites.
• Some recipes may be doubled. Do not make large batches of batter when whipped egg
whites have been used to lighten the waffle.
• Do not open the Double Rotating Waffle Maker during the first minute of baking or the
waffle will separate. Completely bake waffles before removing.
• When preparing waffle batter with gluten flour, do not over-mix or waffles will be tough.
Stir batter only until large lumps of dry ingredients disappear.
• The optimal amount of batter to produce a full-shaped waffle, without overflowing,
will vary with different waffle batters. Pouring batter from a measuring cup will help to
gauge how much batter to use each time. Fill bottom cooking plate of Double Rotating
Waffle Maker with enough batter to cover peak areas. Begin with 1 scant cup (1/4 cup per
quarter waffle). Add more if needed.
• For more evenly shaped waffles, spread thick batters to the outer edge of the cooking
plate using a heat-proof rubber spatula or other non-metallic utensil before closing the lid.
• To retain crispness, move baked waffles to a wire cooling rack. To keep waffles warm,
place on an ovenproof dish on an oven rack and warm at about 200-250°F (90-120°C).
Waffles will keep for about 20 minutes before they begin to dry out.
• Baked waffles freeze well. Cool completely on a wire rack. Store in a plastic freezer bag
or in a covered container, separating waffles with wax paper.
• Reheat frozen waffles in a microwave, toaster oven, convection or conventional oven or
toaster until hot and crisp.
For gluten-free waffles:
• Use gluten-free baking mixes.
• Use gluten-free flour.
• Replace flour in recipes with combinations of: coconut flour, rice flour, almond flour, oat
flour, corn meal.
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