Easy quick recipe to make your vegan gluten free waffles from scratch with simple ingredients.
Few simple steps and you will make vegan Belgian waffles gluten free too!
Waffles are a delicious sweet with a nice crispy crust outside and soft texture inside.
They are also called waffel or gaufre and you can find different recipes from around Europe, though the most famous ones are Belgian and Liege waffles.
Waffles are always a great way to start your day.
With this recipe you will be able to whip them up in a few minutes using gluten free flours and making them egg free, dairy free and without xanthan gum too!
Looking for more tasty gluten free breakfast ideas? Try these choco-coconut pancakes or these soft blueberry muffins !
Ingredients
The ingredients to make these dairy free gluten free waffles are:
- ground flax seeds to be mixed with a little water, they will be the egg substitute and help have soft waffles
- brown rice flour, my go to gluten free flour, but you can use others too
- a gluten free starch, I usually use either potato start or tapioca
- baking powder, to make them even softer
- grated lemon zest, you can omit it, but I love the citrus-y touch
- gluten free plant-based milk of choice, soy is usually best as its proteins make the butter softer
- agave or maple syrup, or another sweetener of your liking
- seed oil or melted coconut oil, both for the batter and greasing the waffle iron
All the quantities are in the recipe card below
How to make gluten free waffles
Preparing the gluten free vegan waffles will take a bunch of minutes really.
First of all heat up the waffles iron.
Start by mixing the ground flaxseeds with 6 tablespoons of water and let it rest a few minutes until it becomes gel-like.
Mix together the rice flour, starch, baking powder and lemon zest.
Then add milk, oil and syrup and mix well.
Lastly, incorporate the "flax-egg" into the batter.
Once the waffle iron is hot enough, generously grease it with some plain vegetable oil or coconut oil so that the batter won't stick.
Add the batter a couple tablespoons at a time, close the iron and let the waffles cook for a good 3-4 minutes.
When checking if they'e cooked, slightly open the waffle iron, if the batter starts to pull apart, close the iron again and let cook for another good minute.
With the quantities of this recipe I usually make either 3-4 regular waffles, or 6-7 small ones.
Questions and substitutions
You sure can. You can use almond flour for a softer texture. In this case I would decrease the quantity of the sweetener, as almodn flour is already sweet on its own.
Or you could use quinoa flour for waffles that are higher in protein. You can also make buckwheat waffles or use sorghum or millet flours. These all have stronger flavors compared to the more neutral brown rice flour.
Absolutely, once cooked and cooled down, you can store them in an airtight container or zipbag and freeze them up to 3 months.
Heat the frozen waffles in a toaster or in a pan.
You need to generously grease (with seed oil or coconut oil) the waffle iron once it's hot, right before pouring the batter on it.
You can replace the flax seed gel with one egg or a couple tablespoons of yogurt.
These gluten free vegan waffles have a nice golden crispy crust outside and are soft and delicious inside.
They pair amazingly with (vegan) yogurt, fresh berries and fruits in general, but also with melted chocolate, nut butters or a simply dusting of sugar!
If you make this recipe or have questions, leave me a comment down here!
And don’t forget to follow me on Facebook and tag me on Instagram if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
Ciao!
Sonia
📖 Full Recipe
Easy Gluten free Waffles {Vegan}
Equipment
- 1 bowl
- 1 whisk or spoon
- 1 kitchen scale
- 1 waffle iron
- kitchen scale
Ingredients
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 100 grams (¾ CUP) gluten free brown rice flour
- 50 grams (⅓ CUP) gluten free (potato) starch
- 1.5 teaspoons baking powder (or 1 teaspoon cream of tartar + ½ baking soda)
- grated zest of one lemon
- 110 grams (½ CUP) gluten free plant based milk
- 30 grams (2 tbsp) maple or agave syrup (or other sweetener of choice)
- 2 tablespoons seed or coconut oil (+ extra for greasing the waffle iron)
Instructions
- Switch the waffle iron on and heat it up
- Mix the ground flaxseeds with 6 tablespoons of water and let it rest a few minutes until it becomes gel-like.
- Mix together the rice flour, starch, baking powder and lemon zest.
- Add milk, oil and syrup and mix well.
- Incorporate the flax gel into the batter.
- Once the waffle iron is hot enough, generously grease it with some plain vegetable oil or coconut oil so that the batter won't stick.
- For small waffles, add the batter a couple tablespoons at a time, close the iron and let the waffles cook for a good 3-4 minutes.
- When checking if they'e cooked, slightly open the waffle iron, if the batter starts to pull apart, close the iron again and let cook for another good minute.
- Serve still warm and top with maple syrup or yogurt, berries, fresh fruit, nut butters or chocolate
- If you'd like to freeze them, once they are completely cooled down, store them in a zipbag and freeze up to 3 months. Reheat them in a toaster or in a pan.
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