gluten free wafer rolls

Gluten Free Wafer Rolls

Prep Time: 20 minutes
Total Time: 45 minutes
Makes: approx. 20-24 depending on the size



100g Isabel’s Yorkshire pud mix
2 Medium free-range eggs (about 122g)
50g white sugar
25g brown sugar
50g melted butter or coconut oil
20g milk or plant-based milk (high protein)
1 tsp Maple syrup
10 drops vanilla essence
A pinch of salt
Neutral flavour cooking oil for greasing the iron plates



Grease both plates of the wafer iron with oil. Preheat the wafer maker to 300°F (150°C) for at least 10 minutes before start making the batter. If your machine doesn’t have specific settings, start with the medium setting and adjust as needed along the way. If the machine does not allow for temperature control, then the ideal time for a given amount of batter will need to be determined individually.

In a large bowl, combine the eggs, sugars, maple syrup and beat vigorously for 2-3 minutes ensuring that the mix is perfectly whipped into a light pale mixture – you can use a balloon whisk for doing this job or a handle held mixer to help speed up the process. Undermixing at this stage can produce wafer rolls with an uneven colour and texture. After the eggs and sugars are well combined, add the oil or melted butter, vanilla, salt and milk to the mixture and mix well.

Place the flour mix in a bowl and make a well in the middle, and whisk in the egg and sugar mixture until very well combined. Rushing this step can produce wafer rolls with an uneven texture. Let the batter stand 5 minutes before proceeding to the next step; if not briefly rested, the batter may be too thin.

Add approximately 1 tsp or 11/2 tsp of the batter onto the centre of the wafer iron plate. Then close the iron firmly and cook for about 2 minutes turning over quickly half way through and cook until the wafer is golden brown. The exact cooking time and temperature will vary drastically from machine to machine; the idea is to find a setting and time that will cook the wafer at a gentle pace, helping drive out moisture without browning too fast. If the wafer is cooked too fast, the wafer will be brittle and difficult to shape and break. When cooked too slow, the wafer will be pale, and may not crisp fully once cool.

Open the machine and if one side looks more golden than the other, then using the help of a plastic spatula gently lift the wafer and turn it around, close the plate and allow it to cook for a few seconds more.

To Shape a Wafer roll: You need to work quickly at this step (without burning yourself) as the wafer cools down in seconds, and if the wafer becomes hard, you will not be able to shape it.

Using the handle of a large wooden spoon or any other cylinder kitchen item you might have at hand to help you shape the rolls. I used a wooden spoon handle and place it half way down the wafer, then lifted the edge and folded over the handle and pressed down for a few seconds on the other edge of the wafer to form a seam, then placed the toll on a cooling rack. But you can place the hot wafer on a clean kitchen towel. Set the wafer rolls shaper on top and fold the upper portion of the wafer over to form the roll, and press firmly at the back to create a seal. Hold the wafer roll firmly in place, seam side down, until cool enough to maintain its own shape, about 30 seconds approx.. Shaping the wafer rolls is a skill and will require a certain amount of practice to master it.

As soon as the wafer rolls have cooled to room temperature, immediately transfer to an airtight container. The wafer cones are extremely susceptible to the effects of humidity, and can begin softening in as little as 30 minutes if left in the open. Likewise, if stored in a container while warm, the wafer rolls may steam and soften. But if properly cooked and well protected from air, they will keep for a week or more at cool room temperature.

Now the wafer rolls are ready and you can decorate them by dipping the edges in melted chocolate – dark, milk or white, then fill them with your favourite fillings – mascarpone, dulce de leche, crème patisserie, buttercreams or ice-cream.



Coconut oil can be used in place of the butter. You can also use a vegetable cooking oil without impacting the integrity of the batter.

As with any new piece of equipment, wafer makers can require some practice to find the perfect heat settings and time, so give yourself room to learn and make a test round or two before any special occasions. Scrap pieces and rejects will still be tasty – try crushing them up to use as crispy toppings. Please note that in this recipe I used the least amount of sugar possible for the wafer still have that lovely crispiness, however you could add a little more sugar to make the rolls even crispier and be able to store them for longer.

Make-Ahead and Storage

Properly cooled and stored in a truly airtight container the wafer rolls will keep for about a week at cool room temperature.

Why it works

Isabel’s Yorkshire pud batter mix makes strong and sturdy wafer rolls, which are great for decorating and filling in.

The heavy plates of a wafer maker spread the batter wafer thin, while driving out moisture and browning the batter on both sides, creating a unique colour and texture.

Troubleshooting: If the wafer looks uneven or pale, the most common cause is the plates are not hot enough. Following that, uneven colour can be caused by uneven heating in a poor-quality machine, or by insufficient preheating. Stir the batter thoroughly, and give the machine additional time to heat. If the following wafer remains pale, increase the heat setting on the machine. Equally, if the wafer seems burned or excessively dark, reduce the heat before making the next wafer (or else briefly unplug a machine with no dial), or try cooking the next wafer for less time.

wafer rolls, gluten free