Gluten-free stroopwafels are a delightful treat that combines crispy waffle cookies with a rich, gooey caramel filling. Perfect with a cup of coffee or tea, these classic Dutch cookies are now accessible to those following a gluten-free diet. This recipe ensures the same authentic flavour and texture you love, with simple ingredients and easy-to-follow steps. Whether you’re making them for yourself or to share, gluten-free stroopwafels are sure to impress!
gluten free stroopwafels
- Gluten free stroopwafels are even easier to make when using a waffle iron designed specifically for stroopwafels. This specialized iron ensures the perfect thin, crispy texture that defines these iconic Dutch treats. With its even heating and precise design, you can create uniform waffle cookies that hold the rich, gooey caramel filling beautifully. Whether you’re enjoying them as a snack or pairing them with coffee, a stroopwafel iron helps you achieve bakery-quality results right at home!
ingredients
- Bob’s Redmill 1-1 Gluten Free Flour
- Warm Milk
- Yeast
- Sugar
- Cinnamon
- Salt
- Butter
- Eggs
Supplies
Storing
To store gluten-free stroopwafels, allow them to cool completely before placing them in an airtight container. Store the container at room temperature in a cool, dry place for up to a week to keep them fresh.
Gluten Free Stroopwafels
Ingredients
Stroopwafel Dough
- 122 Grams Warm Milk
- 7 Grams Yeast
- 500 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 125 Grams Sugar
- 25 Grams Sugar
- 2 Grams Cinnamon
- 1 Gram Salt
- 227 Grams Butter
- 2 Eggs
Caramel
- 400 Grams Sugar
- 80 Grams Water
- 14 Grams Corn Syrup
- 120 Grams Cream
- 30 Grams Butter
Instructions
Stroopwafel Dough
- In a small bowl, combine warm milk, yeast and sugar. Let set aside for 5-10 minutes until it blooms.122 Grams Warm Milk, 7 Grams Yeast, 25 Grams Sugar
- In a large bowl, add in the dry ingredients. Stir to combine.500 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 125 Grams Sugar, 2 Grams Cinnamon, 1 Gram Salt
- Add in the butter in chunks, and cut it in like you are making pastry or pie dough.227 Grams Butter
- Stir in eggs and the yeast mixture until fully mixed together. Set aside for 1 hour.2 Eggs
Caramel
- In a small pot, heat cream until hot. Set aside.120 Grams Cream
- In a large pot, put in sugar, water, corn syrup. Heat until it is dark amber around 325F.400 Grams Sugar, 80 Grams Water, 14 Grams Corn Syrup
- Stir in the hot cream in the sugar. It will bubble up. Stir for 1 minute until the bubbles settle. Turn off the heat
- Stir in the butter until fully incorporated.30 Grams Butter
Assemble
- Turn on the Stroopwafel press until it is hot.
- Separate the dough into 18 equal sized balls.
- Brush some butter onto the press to help it not stick.
- Taking one of the dough balls, flatten it slightly and then put it on the waffle press and close them together.
- Cook the waffle for 1-2 minutes until it is browned.
- Remove it from the press and place it on a cutting board. Let it sit for 1 minute until it has slightly cooled. Using a serrated knife, carefully slice the cookie in half.
- Take about a tablespoon of the hot caramel and spread it on the cut side of the cookie. Sandwich the cookie together. Place on parchment paper until fully cooled. Enjoy.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
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