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.
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!
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!
{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.
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
- Heat Belgian waffle iron on medium, brush iron with a tiny bit of butter as needed.
- In a small glass bowl, combine egg replacer with either almond milk or water. Combine well until no lumps remain and set aside.
- In a large mixing bowl, combine flour, sugar, salt and baking soda. Whisk to combine.
- Measure buttermilk in a glass measuring bowl and heat in microwave for 20 seconds, until room temperature.
- In a medium size bowl, combine egg replacement mixture, buttermilk, melted butter, and vanilla.
- Whisk liquid mixture into the dry mixture and continue to whisk for 1 minute. The batter will be thick and no lumps will remain.
- Once your waffle iron is preheated, spoon a 1/3 cup of batter onto each waffle iron square and cook until beeping occurs.
Enjoy ~
This looks amazing! We will try it- thank you
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!
What a great idea Teresa! I do have some crispy chicken recipes that are GF that I can email to you.