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Corn Flour Waffles with Whipped Honey Ghee and Berries {gluten-free}

These slightly sweet gluten-free waffles topped with honeyed ghee and juicy berries work as well for breakfast or brunch as they do for dessert. They get big flavor and tender texture from corn flour, which makes them taste like hot-from-the-oven cornbread without the grittiness of cornmeal.
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Servings: 12 small waffles (6 dessert servings or 3-4 breakfast servings)
Author: The Bojon Gourmet



  • ¾ cup + 2 tablespoons (120 g) GF corn flour (such as Bob's Red Mill)
  • ¾ cup (130 g) sweet white rice flour (such as Koda Farms Mochiko)
  • 1/4 cup (30 g) tapioca flour/starch
  • 3 tablespoons (35 g) organic granulated sugar
  • 1 tablespoon (12 g) baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup (245 ml) Organic Valley Whole Grassmilk
  • 3 large Organic Valley Omega-3 Eggs, separated
  • 1 teaspoon vanilla extract
  • 4.5 tablespoons (65 ml) Organic Valley ghee, melted, plus more for brushing the waffle iron


  • 1 pint basket strawberries (preferably ripe and small), rinsed, hulled, and sliced
  • 2 tablespoons (25 g) organic granulated sugar
  • 1 tablespoon (15 ml) lemon juice
  • small handful mint leaves, slivered or torn

Whipped Honey Ghee:

  • 3 tablespoons (45 ml) mild honey
  • 3 tablespoons (45 ml) Organic Valley ghee, at room temperature
  • big pinch fine sea or kosher salt
  • lightly sweetened whipped cream, for serving


  • In a medium bowl, sift together the corn and sweet rice flours with the tapioca starch, sugar, baking powder, and salt. In a small bowl or measuring pitcher, whisk together the milk, egg yolks, and vanilla.
  • Using a stand mixer fitted with the whip attachment or an electric mixer, beat the egg whites on medium-high speed until soft peaks form, about 2-3 minutes.
  • While the whites whip, add the milk mixture and melted ghee to the dry ingredients and whisk until thoroughly combined. Gently fold the whipped egg whites into the batter until just combined, being careful not to over mix.
  • If using an electric waffle iron, cook waffles according to manufacturer directions, lightly brushing the iron with ghee. If using a stovetop waffle iron, be sure to heat up both sides for at least 3 minutes on medium heat. Lightly brush the top and the bottom of the waffle iron with ghee. Pour ¼ cup of batter into the middle of each waffle iron square (if using a Belgian waffle iron; otherwise and cook for 60-90 seconds. Flip the waffle iron and cook for another 60-90 seconds. Gently open the waffle iron to check the waffle and, if needed, continue cooking until both sides are crispy. (Every stove is slightly different, but mine is ready after 90 seconds on both sides).
  • Transfer the cooked waffles to a cooling rack set on a baking sheet and keep warm in a low oven until ready to serve.
  • In a medium bowl, toss together the sliced berries with the sugar, lemon juice, and mint leaves. Let sit until the berries are juicy, at least 15 minutes and up to an hour.
  • In a small bowl, vigorously stir together the honey, ghee, and salt until slightly whipped.
  • To serve, spread the hot waffles with whipped honey ghee; they should be warm enough to melt the ghee. Divide the waffles among plates and top with the juicy berries and a dollop of whipped cream. Serve right away.


Be sure to use corn flour, which is more finely ground than cornmeal. (What we call cornstarch in the US is called corn flour in the UK, so don’t use that either!).
Top these beauties with a dollop of lightly sweetened whipped cream if serving for dessert, or yogurt if you’re going for more of a healthy breakfast vibe.
Thanks to Sarah of Snixy Kitchen for developing this waffle base recipe! Find her savory version loaded with veggies and basil yogurt sauce here.
Nutritional values are based on one of twelve waffles.


Calories: 236kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 67mg | Sodium: 175mg | Potassium: 211mg | Fiber: 1g | Sugar: 12g | Vitamin A: 115IU | Vitamin C: 23.8mg | Calcium: 81mg | Iron: 0.6mg
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