Light fluffy and oh so tasty waffles. Would go so perfectly with some vanilla bean ice cream and cinnamon maple sugar.
While at a friends garage sale I spotted a waffle iron. She told me that they no longer use it since they started eating gluten free. She then told me of her fond memories of waffle making.
I happily bought it and knew we could make it work. And we did! My husband made awesome vegan gluten-free waffles on the first shot!
3tsp EnerG egg replacer + 4TBS hot-warm water.
2 Cups Bob’s Red Mill Gluten Free all purpose flour
1 3/4 cups almond milk
1/2 cup olive oil, or coconut oil
1 tablespoon sugar
4 teaspoons baking powder
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract
1/4 tsp Madagascar vanilla bean paste
1/4 tsp almond extract
Preheat waffle iron.
Mix egg replacer with the 4TBS of hot-warm water until fluffy
Mix all the dry ingredients until even Add wet ingredients
Mix with whisk until fully incorporated
Spray preheated waffle iron with non-stick cooking spray (or oil of choice – I use Coconut Oil). Pour mix onto hot waffle iron. Cook until golden brown.
Notes: our waffle iron doesn’t flip so we had some sticking issues, we unplugged it and let it cool enough to touch, and then pulled it off, they came off whole.
Buckwheat flour can be used by replacing 1/4 cup of all purpose flour. Bob’s Red Mill Buckwheat Flour doesn’t say gluten free, however for gluten sensitive people it is often ok. Pure buckwheat doesn’t contain gluten, but often the processing of it into flour is done on shared equipment.
I haven’t tried freezing and re-heating because they all get eaten up, but they don’t seem like the type that can be, seems like they would get too hard.
This batter would be great for making pizzelle. Now to get a maker for that!