We’ve always been fans of krumkake a traditional Norwegian waffle cookie that’s crisp buttery and perfect for holidays or tea time. Originating from Scandinavia it’s a delightful treat that brings families together yet we’ve updated the classic recipe to make it gluten-free.
That means you can savor every bite without the gluten so it’s accessible for everyone in our kitchens. Join us as we share this easy twist on a beloved favorite ensuring it’s both authentic and inclusive.
Ingredients
In our gluten-free krumkake recipe, we select high-quality gluten-free ingredients to capture the crisp buttery texture of this traditional Norwegian treat while making it inclusive for all. Below, we list the ingredients in the order they are typically used, with prep notes for accuracy.
- 1 ½ cups gluten-free flour blend (we recommend a blend with xanthan gum for better structure; sift it beforehand to avoid lumps)
- ¾ cup granulated sugar (ensure it’s finely ground for even dissolving into the batter)
- 3 large eggs (at room temperature to help incorporate air and create a lighter cookie)
- ½ cup unsalted butter (melted and cooled; use a high-fat European-style butter for richer flavor)
- 1 teaspoon pure vanilla extract (for authentic Scandinavian warmth; opt for alcohol-free if preferred)
- ¼ teaspoon ground cardamom (freshly ground if possible, to enhance the aromatic spice profile)
- ¼ teaspoon salt (to balance sweetness and highlight the buttery notes)
- ½ cup whole milk (or a dairy-free alternative like almond milk for a vegan twist; warm it slightly to blend smoothly)
These carefully measured components ensure our gluten-free krumkake bakes up golden and delightfully crisp, perfect for holiday gatherings or everyday enjoyment.
Equipment Needed
To bring our gluten-free krumkake recipe together seamlessly, we rely on a few essential tools that ensure precise preparation and that signature crisp and buttery texture of this traditional Norwegian waffle cookie. With the right equipment in hand, we’ll transform our high-quality gluten-free ingredients into golden, delightful treats perfect for holiday gatherings.
Here’s a detailed list of the equipment we recommend, organized by the order of use in the recipe process:
- Krumkake Iron: This specialized iron is the heart of our recipe. We opt for an electric model for even heating and ease of use, allowing us to create those iconic thin, patterned wafers.
- Mixing Bowls: We need at least two medium-sized bowls—one for combining dry ingredients and another for wet ones—to keep our preparation organized and prevent cross-contamination.
- Measuring Cups and Spoons: Accurate measurements are key to our gluten-free krumkake’s success, so we use a set of standard cups and spoons to measure flour blends, sugar, and spices precisely.
- Whisk or Electric Mixer: A sturdy whisk or handheld mixer helps us blend the batter smoothly, incorporating air for a light and airy texture in our cookies.
- Spatula: This tool is indispensable for scraping down bowl sides and spreading batter evenly on the krumkake iron.
- Rolling Pin or Krumkake Cone Form: Immediately after baking, we use a rolling pin to shape the hot wafers or a dedicated cone form to create those classic rolled cookies with ease.
- Cooling Rack: Once shaped, our krumkake needs a wire rack to cool quickly and maintain its crispness, ensuring they store well for tea time or events.
By preparing these items ahead, we set ourselves up for a smooth baking experience that highlights the inclusive charm of our gluten-free version.
Instructions
Now that we have gathered our high-quality gluten-free ingredients and essential equipment, let’s guide you through preparing our gluten-free krumkake with confidence and ease. We will walk you through each step to ensure your cookies turn out crisp butter-rich and full of traditional Scandinavian charm.
Prepare the Batter
First, we start by combining the wet ingredients to create a smooth base. In a large mixing bowl, cream 8 tablespoons of unsalted butter (softened) with 1 cup of granulated sugar using a whisk or electric mixer until the mixture is light and fluffy—this takes about 2-3 minutes and gives the batter its signature airy texture.
Next, add 2 large eggs one at a time, beating well after each addition to incorporate air and ensure even blending. Stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of ground cardamom for that authentic, aromatic spice note that evokes cozy holiday gatherings.
In a separate bowl, whisk together the dry ingredients: 1 1/2 cups of gluten-free flour blend, 1/4 teaspoon of salt, and a pinch more ground cardamom if you crave extra flavor. Gradually add this to the wet mixture while alternating with 1/4 cup of whole milk, stirring until the batter is thick yet pourable and free of lumps—the scent of cardamom and vanilla will fill your kitchen, promising a delightfully fragrant treat.
Cook the Krumkake
Heat your krumkake iron according to the manufacturer’s instructions—typically over medium heat for 3-5 minutes until it’s hot enough to sizzle a drop of water.
Spoon about 1-2 tablespoons of batter onto the center of the iron, then close it firmly to spread the batter evenly into a thin layer. Cook for 1-2 minutes per side, or until the wafer turns a golden-brown hue with a crisp edge and irresistible buttery aroma—flip carefully with a spatula to achieve uniform doneness and prevent sticking.
Once done, remove the hot krumkake from the iron using the spatula and place it on a cooling rack. We recommend cooking in batches to maintain the iron’s temperature, yielding 12-15 cookies depending on size—adjust heat as needed to avoid over-browning for that perfect, flaky texture.
Shape the Cookies
Work quickly while the krumkake is still pliable and warm—within 10-15 seconds—to shape it into its iconic form. Roll the hot wafer around a cone form or use a rolling pin to create a cone shape, pressing gently to seal the edges and lock in the crisp, buttery layers.
If you prefer flat cookies, simply lay it flat on the cooling rack to harden into a delicate wafer. Let the shaped cookies cool completely for 1-2 minutes before handling, as they will firm up and develop their full, satisfying crunch—store them in an airtight container to preserve freshness for up to a week.
Conclusion
We’ve loved sharing this gluten-free krumkake recipe as it brings a touch of tradition to modern kitchens
It’s a simple way to keep family gatherings inclusive and fun
Let’s enjoy baking together and savor these crisp treats that connect us to our roots.
Frequently Asked Questions
What is krumkake?
Krumkake is a traditional Norwegian waffle cookie with a crisp, buttery texture, often enjoyed during holidays or tea time. Originating from Scandinavia, it brings families together and is now available in gluten-free versions to include everyone.
Is krumkake gluten-free?
Yes, you can make krumkake gluten-free by using a gluten-free flour blend. This adaptation keeps the cookie’s classic crispiness while making it accessible for those with gluten sensitivities, using ingredients like eggs, butter, and cardamom.
What ingredients are needed for gluten-free krumkake?
For gluten-free krumkake, you’ll need a gluten-free flour blend, granulated sugar, eggs, unsalted butter, vanilla extract, ground cardamom, salt, and whole milk. These high-quality ingredients ensure a golden, crisp result without compromising flavor.
What equipment is required to make gluten-free krumkake?
Essential equipment includes a krumkake iron for cooking, mixing bowls, measuring cups and spoons, a whisk or electric mixer, a spatula, and a cooling rack. Having these ready makes the process smooth and enjoyable.
How do I prepare gluten-free krumkake?
Start by creaming butter and sugar, then add eggs, vanilla, and cardamom. Mix dry ingredients separately and combine with the wet mixture for a smooth batter. Heat the krumkake iron, cook until golden, shape quickly while warm, and cool on a rack.
How should I store gluten-free krumkake?
Store cooled krumkake in an airtight container at room temperature for up to a week. This keeps them crisp and fresh; avoid moisture to prevent sogginess. For longer storage, freeze in sealed bags for up to three months.