I like my waffles crispy on the outside and tender and slightly chewy on the inside. It’s the ideal contrast. I serve them hot with a smear of vegan buttery spread and pure maple syrup — no high-fructose corn syrup or artificial syrups in our house. A handful of fresh fruit makes them even better: strawberries, blueberries, or sliced bananas are my favorites. What fruit do you prefer?
Over the past few months I experimented with many gluten-, egg- and dairy-free waffle recipes. Most attempts failed — the texture was off and they didn’t cook correctly. I almost gave up, especially because waffles are my husband’s favorite and we own a great waffle iron. I’m glad I kept trying. I finally developed a reliable recipe that tastes wonderful and produces light, fluffy Belgian-style waffles. This batch yields about four large Belgian waffles (kids often share one), but your waffle iron might make a different amount.
Here’s a gluten-, egg- and dairy-free waffle recipe the whole family will love.
Vegan Gluten Free Waffles
Sarah Bakes Gluten Free
Pin Recipe
Ingredients
- 2 ¼ cups Sarah’s gluten free flour blend
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 2 cups unsweetened coconut milk, room temperature
- 3 tablespoons Earth Balance vegan butter, melted*
- 2 teaspoons pure vanilla extract
Instructions
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In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder and sea salt. In a separate bowl, combine the coconut milk, melted vegan butter and vanilla. Pour the wet ingredients into the dry and stir gently until just combined; avoid overmixing.
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Preheat your waffle iron. Lightly spray the plates with cooking spray. Pour batter onto the hot iron (amount depends on your model), leaving about a 1-inch border. Close the iron and cook until the waffles are golden brown and crisp, about 3–5 minutes. Repeat with remaining batter. Serve immediately while hot.
Notes
Article courtesy of Sarah Hornacek, Sarah Bakes Gluten Free Treats