I know I have a tendency to go on and on about how much I love pancakes. I’m a pancake girl! But I decided to try something I haven’t had in ages: waffles. This gluten-free waffle recipe from Food.com was just the thing to try. Wow, I have been missing out! Something that waffles have that pancakes don’t? Crispiness. Drizzled with just a tiny bit of pure maple syrup, I was in crisp waffle heaven.
I made my own tweaks to the recipe, as I am wont to do. I was glad to read that this particular waffle recipe calls for eggs, but they are not really necessary. Hooray! I left those eggs out and used my own multi-grain flour blend (which is free of xanthan and guar gums). Now, I made these before I discovered my potato intolerance, so I have yet to come up with a suitable potato-free version, but I am working on it. As for now, I hope you enjoy!
Vegan Gluten-Free Multi-Grain Waffles
Low-FODMAP, Gluten-Free, Vegan, Egg-Free, Dairy-Free, Gum-Free
serves 4
adapted from Food.com
Ingredients
1 1/4 – 1 1/2 cups non-dairy milk (I like unsweetened almond milk)
2 tablespoons lemon juice
2 cups Gluten-Free Multi-Grain Flour Blend
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
1/4 cup oil (I used extra-light tasting olive oil)
Directions
- Turn waffle iron on to heat up.
- Blend together the non-dairy milk and lemon juice in a medium bowl and let sit about 5 minutes to sour.
- Meanwhile, in a large bowl, combine the flour, baking powder, salt and sugar.
- Stir the oil into the milk mixture. Slowly add the milk mixture to the flour mixture while stirring to prevent lumps. Stir until well-blended and smooth (batter will be thinner than pancake batter).
- Spray waffle iron with cooking spray, if needed, and pour batter into iron according to manufacturer instructions. (I have an 8″ round waffle iron and used about 2/3 cup batter).
- Close waffle iron and cook until steam stops streaming out.
- Remove with a fork and serve with maple syrup or powdered sugar and fresh berries.
