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.
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.