Vegan Gluten Free Waffles
These vegan gluten free waffles are just as delicious as a regular waffle, but with no eggs, milk or gluten! They are perfectly crispy on the outside and soft on the inside. Plus they are so simple to make any day of the week!
Servings: 10 servings
Calories: 244kcal
Ingredients
- 2 cups gluten free flour mix *I used King Arthur Flour
- 2 cups almond flour
- 1 tablespoon baking powder
- 2 tablespoons cornstarch
- 4 tablespoons granulated sugar *maple syrup works as well
- 1/2 teaspoon salt
- 3 cups almond milk *or soy milk
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, mix together all of the dry ingredients. Now add the almond milk and vanilla to the bowl and mix until just combined.
- Heat waffle iron according to instructions. Once the waffle iron is ready, cook the waffles according to the manufacturer instructions. Spray your waffle iron well with oil to prevent sticking, and allow the waffle to cook fully before opening the waffle maker. If you try to remove it too soon, it may stick.
- Serve with fresh fruit, vegan butter and maple syrup as desired.
- To freeze: Allow the waffles to cool completely. Place in a large freezer bag or container in stacks and freeze. When ready to serve, place waffle either in the toaster or oven until warmed through.
Notes
- Make sure to use a quality gluten free flour mix. Oat flour also works quite well, but make sure it is certified gluten free.
- The almond flour is necessary to provide the fat and crisp texture of this recipe. It just won't work the same without it, unfortunately. For nut free and gluten free vegan waffles, try replacing the flour with GF flour in my Vegan Waffles recipe.
- Store leftover waffles in the refrigerator for 3-4 days and reheat in the oven or toaster oven. They also freeze well.
Nutrition
Serving: 1serving | Calories: 244kcal | Carbohydrates: 29g | Protein: 8g | Fat: 13g | Saturated Fat: 1g | Sodium: 215mg | Potassium: 121mg | Fiber: 5g | Sugar: 7g | Calcium: 205mg | Iron: 2mg