Buttermilk Belgian Waffles {Gluten Free & Eggless}

Regardless of winter’s blizzards or summer’s sunshine, my absolute favorite breakfast will always be Belgian waffles topped with vanilla bean ice cream and local honey.
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Seriously, isn’t that everyone’s favorite breakfast? How could anything else compete?

Unfortunately, going gluten free meant a hiatus from this way too often eaten delicacy. Every recipe I tried was missing something or had a very gritty aftertaste!

And then, it got worse…I realized I could no longer eat eggs!

And eggs are a  vital component to a light and crispy, deeply thick waffle. But there are plenty of vegan waffle recipes, so, I gave them a try.

What a disaster!!! Numerous times I had to use an air compressor to remove the waffle from the waffle iron!
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Then a few months ago I came across America’s Test Kitchen How Can It Be Gluten Free Cookbook.

So glad I did! After months of using their  recipe as my base, I was able to perfect a waffles recipe that is eggless and doesn’t use refined sugar. Voila!

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{Recipe adapted from America’s Test Kitchen How Can It Be Gluten Free Cookbook}
Tips & Tricks ~

Substituting coconut sugar in lieu of granulated sugar helps produce an even browning throughout and is much healthier.
Using Ener-G Egg replacer has worked like a champ in this recipe. I did not have luck substituting flax or chia seed in waffles. You really need the extra leavening that the Ener-G Egg replacer provides. {Flax & chia substitutes work better in cookies versus bread & waffles where you are trying for a yeasty flavor.}
Most homeowner’s don’t have buttermilk readily on hand, but for this recipe, I suggest using the real deal. I tried using the cookbook’s alternate suggestion of mixing yogurt with milk and they turned out ok, just not perfect. If you try mixing milk with a tablespoon of vinegar {a normally good substitute for buttermilk} it produces a too thin batter that just doesn’t bake up correctly. 

Gluten Free Buttermilk Belgian Waffles

Yield: 4 Belgian Waffles

Ingredients

  • 6 ounces (1 1/3 cup + 1 TBSP) Gluten Free Flour Blend
  • 1 TBSP coconut sugar
  • 1/4 tsp kosher salt
  • 1/4 tsp baking soda
  • 3/4 cup + 2 TBSP buttermilk
  • 1 1/2 tsp Ener-G Egg Replacer
  • 2 TBSP almond milk unsweetened & unflavored or water
  • 2 TBSP melted butter + 1 tsp for waffle iron
  • 1 TBSP vanilla

Instructions

  1. Heat Belgian waffle iron on medium, brush iron with a tiny bit of butter as needed.
  2. In a small glass bowl, combine egg replacer with either almond milk or water. Combine well until no lumps remain and set aside.
  3. In a large mixing bowl, combine flour, sugar, salt and baking soda. Whisk to combine.
  4. Measure buttermilk in a glass measuring bowl and heat in microwave for 20 seconds, until room temperature.
  5. In a medium size bowl, combine egg replacement mixture, buttermilk, melted butter, and vanilla.
  6. Whisk liquid mixture into the dry mixture and continue to whisk for 1 minute. The batter will be thick and no lumps will remain.
  7. Once your waffle iron is preheated, spoon a 1/3 cup of batter onto each waffle iron square and cook until beeping occurs.

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Enjoy ~

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Comments

  1. This looks amazing! We will try it- thank you

  2. Wow Jessica these look amazing! I wouldn’t have thought eggless, gluten free waffles were possible yet alone could be this good. I’m making them next time my gluten free friend comes over. Got a healthy no gluten recipe for crispy chicken to sit on top? Then I could serve them for dinner!

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