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Recipe: Legitimate Waffles

23 May

There are some food paradigms that are hard to duplicate when you have to leave gluten behind, like I did. Our expectations that foods should taste a specific way and texturally feel a certain way are powerful, but they fade a little over time. One of the foods that it took a while to get right and that I didn’t eat for well over a year and a half into being gluten free, were waffles. Then finally, all of the sudden, a legitimate waffle! All it took was critical analysis of a couple of recipes and the use of a technique that yields light, fluffy cupcakes and cookies in vegan, gluten free and dairy free baking. By adding apple cider vinegar to rice milk, you’ll achieve a light fluffy waffle.



Legitimate Waffles

1 3/4 cups GF flour mixture*
2 tsp. gluten-free baking powder
1 tbsp. raw organic sugar
1 1/2 cups rice milk with 2 tsp. Bragg’s apple cider vinegar
1/4 cup of canola oil
1/2 tsp of vanilla
2 Ener-G ‘eggs’ (3 tsp of Ener-G with 3 tbsp of warm water, instead of 4)


1. First, mix the apple cider vinegar into the rice milk. Let it sit.
2. Combine dry ingredients, then add wet ingredients, adding the rice milk last.
3. Fire up the waffle iron! (I used a thin waffle maker, as I don’t have a Belgian waffle maker to test out this recipe. If you do, let me know how it goes!)
3. Lightly whisk the batter until mixed, taking care not to over-whisk. You’ll see tiny bubbles form.
4. Use a ladle to ladle an appropriate amount of batter onto the iron and bake until golden brown.

Voila! Serve with Maine Maple Syrup, or your own vegan toppings like chocolate sauce, vegan whipped cream and fresh fruit or peanut butter and jam.

*I used some of a batch of Cybele Pascale’s lovely patented Baking Mixture, which I keep pre-mixed in my kitchen. It consists of Brown Rice and Tapioca flours and Potato Starch and is published in her cookbook, The Allergen-free Baker’s Handbook.

This is the author’s recipe – please be respectful if you plan to share and give credit where credit is due.

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