Gluten-Free Lemon Cornmeal Waffles with Strawberry Rhubarb Syrup
These waffles are great topped with the syrup as listed, or even just topped with your favourite waffle toppings. Based on a recipe from Anna Olson.
Recipe type: Brunch
Serves: 4
Strawberry Rhubarb Syrup
  • 2 cups diced fresh or frozen rhubarb
  • 2 cups quartered fresh strawberries
  • 1 cup granulated sugar
  • 1/2 cup white corn syrup
  • 1 cup water
  • 1 vanilla bean
Gluten-Free Lemon Cornmeal Waffles
  • 1 1/4 cup all-purpose gluten-free flour (see Note)
  • 1/2 cup cornmeal
  • 1 teaspoon xanthan gum
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 2 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs, separated
Strawberry Rhubarb Syrup
  1. Bring diced rhubarb, 1 cup of strawberries, sugar, corn syrup, water and scraped seeds from vanilla bean up to a simmer.
  2. Gently simmer for 10 minutes until rhubarb is tender and colour is extracted. Remove from heat and strain
  3. Stir in remaining strawberries while warm and let cool. Syrup can be prepared up to a week in advance and stored in the refrigerator.
Gluten-Free Lemon Cornmeal Waffles
  1. Whisk flour, cornmeal, sugar, baking powder, lemon zest and salt to combine.
  2. In a separate bowl, whisk together buttermilk, oil and egg yolks to combine. Whisk into flour mixture and stir until just blended.
  3. Whip egg whites until they hold a soft peak when beaters are lifted and fold gently into waffle batter.
  4. Lightly grease a preheated waffle iron and spoon about 1 1/2 cups of batter onto waffle iron (for a Belgian waffle). Close and cook until steam from the waffles dies away, about 6 minutes (depending on your iron).
  5. Remove waffles and place on an ovenproof dish, cover, and hold in a low (250 degrees F) oven until ready to serve. Waffles are best served fresh, but if preparing in advance, let waffles cool, freeze, then warm uncovered in a 300 degree F oven for 20 minutes when ready to serve.
  6. To assemble, top waffles with a dollop of whipped cream, and drizzle syrup over, top with quartered strawberries and dust with icing sugar.
Flour Blend: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Recipe by Faithfully Gluten Free at