Vegan, gluten-free waffles!

It’s been about 9 months since I went gluten-free and almost vegan. In that time, I’ve attempted quite a few waffle recipes, but none of them ever quite worked out. The batter always stuck to the waffle iron too much. I always had it well greased before each waffle was to be made, and I always made sure it was fully cooked before trying to open the waffle iron, but alas, nothing I did ever worked.

A few weeks ago, however, I stumbled on a recipe that actually works! It’s from the same website where I found the bread recipe that I now use (which I will share with you another day, complete with pictures that show it doesn’t fall in the middle like the other recipe I was using). I did modify the recipe a little bit by changing the flours I used and ‘veganizing’ it, but it still worked beautifully.

Gluten free, vegan waffles

These waffles are great. Really crispy, light tasting (but not light, that’s a lot of Earth Balance!) and perfect for pouring tons of maple syrup on. As written, they are just slightly sweet. You may want to increase or decrease the amount of sugar to your personal taste.

Gluten-free, vegan waffles

1/2 cup brown rice flour (white rice would be fine too, but in either case, make sure you get the super finely ground stuff)
1/2 cup tapicoa starch or corn starch
1/2 cup sorghum flour
1/4 cup soy flour
1/4 cup corn flour
1 Tbsp baking powder
1 Tbsp sugar
1/2 tsp salt
Vegan egg replacer (such as Ener-G) for 3 eggs
1/3 cup Earth Balance or other vegan margarine, melted and cooled but not re-solidified
1 1/2 cup milk (soy, almond, rice, etc) at room temperature

Mix together the flours/starches, baking powder, sugar and salt. In a separate bowl, beat the egg replacer until a bit frothy and then add in the milk and melted margarine. Stir until combined. Slowly pour the liquid mixture into the dry mixture and mix until everything is combined.

Use batter on your waffle iron, following manufacturers instructions. Make sure you coat the iron with butter or oil really well before you cook each waffle. For mine I needed about 3/4c of batter and to let the waffle keep cooking until no more steam was coming out of it.

Gluten free, vegan waffles

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  1. Any thoughts on substitutes for soy and corn flours? I’m planning on making these tonight. I’ve got the brown rice, sorghum, and I also have millet and oat on hand. Should I just increase the brown rice and sorghum to make up for the soy and corn? Either way, I’ll let you know how it turns out!

  2. Hi Becky!

    Corn flour could be replaced with any of the other flours, or at least that’s been my experience. Soy can be a bit trickier to replace as it has more fat and protein than a lot of the other flours, and therefore tends to help with ‘structure’ of the baked good. I’d try sorghum first as a sub there, as that’s what others have told me in the past.

    If it were me making this recipe with the flours you have on hand, I’d do:

    1/2 cup brown rice flour
    1/2 cup tapicoa starch or corn starch
    3/4 cup sorghum flour
    1/4 cup millet flour

    Let me know how it goes!

  3. Hi , is there a way to make brown rice waffles using only brown rice flour and no other flours ? will it work and if so how can it be done ? thanks

  4. Hi STARR,

    I wouldn’t recommend it. The thing about gluten-free baking is you generally need at least 2 or 3 different flours to get the texture and structure right. Rice flour tends to be quite gritty and makes a pretty gritty end product.

  5. Rosemary said April 16, 2011, 1:36 pm:

    Hi – I have been surfing the net for gluten/egg free waffles and came across yours, they look super, but I cannot get sorghum flour in the uk, also I cannot have soy. I have brown rice, tapioca, maize, corn, potato and gram flour. What do you suggest please? Also could I use gound flax seed/hot water for the egg replacement as the one I have has citric acid in it which is another no-no for me? Any help would be appreciated – thanks.

  6. Hi Rosemary,

    Do you mind things have a bit of a ‘beany’ taste? I’m assuming that since you have gram flour, you don’t mind using it; I know a number of gluten-free bakers really don’t like the bean flours due to their slightly ‘beany’ flavour.

    I would try replacing the soy and the sorghum with gram, or a combination of gram + rice flour.

    As for the egg replacer, I’ve never tried this recipe using flax and hot water but it probably will work! The ratio I use (in other recipes) is 1 tablespoon ground flax to 3 tablespoons hot water = 1 egg.

    Good luck, let me know how it goes!


  7. Just wanted to let you know I made these for my son, who has food allergies, and these are by far the best GF vegan waffles I’ve tried! Great job on the recipe. I did use garbanzo bean flour to replace the soy b/c of his allergies.

  8. Tried these this morning. I substituted garfava flour for the soy flour though. I found them heavy. I usually eat pinto bean waffles but forgot to soak the beans so went looking for another recipe which was when I came across this one.

  9. Further to my earlier post I did modify this recipe. I use gram flour instead of soy and also leave out the sugar. Eventually did manage to find sorghum in Bristol.
    Also I did try using flax seed instead of egg replacer which contains citric acid – I use 3 tablespoons of ground flax seed, well soaked with 9 tablespoon of warm water (leave for a while until it becomes glutinous). They turn out lovely, even the grandchildren love them. I freeze them and all they need when defrosted is to pop them in the toaster but watch them as they could easily burn.