Gluten-Free Waffles

Gluten-Free Waffles
Staff Writer
Waffles

Tara Donne

Waffles

From cornbread slathered with jam to peanut butter and jelly, there are few things closer to my heart than the combination of salty and sweet. Personally, I find that a dollop of coconut oil and a sprinkle of salt on each waffle before the agave maple syrup is perfect.

Even more perfect? Making this gluten-free breakfast staple chocolate-chipped!

Click here to see Baking with Babycakes.

12
Servings
414
Calories Per Serving
Deliver Ingredients

Notes

*Note: You can also use gluten-free, vegan cooking spray.

**Note: Xanthan gum is a type of carbohydrate used by celiacs to add volume and viscosity to baked goods. You can find it online.

Ingredients

For the agave maple syrup

  • 1  cup  agave nectar
  • 3  tablespoons  maple flavor, or to taste

For the waffles

  • 1/4  cup  melted refined coconut oil or canola oil, plus more for oiling the waffle iron*
  • 1 1/2  cup  all-purpose, gluten-free baking flour, preferably Bob’s Red Mill
  • 1  cup  brown rice flour
  • 2  teaspoons  baking powder
  • 1  teaspoon  baking soda
  • 1  teaspoon  salt
  • 3/4  teaspoons  xanthan gum**
  • 2 1/2  cups  rice milk
  • 3  tablespoons  agave nectar
  • 1  tablespoon  vanilla extract
  • 1  cup  vegan gluten-free chocolate chips (optional)
  • 1/2  cup  vegan powdered sugar, for dusting (optional)

Directions

For the agave maple syrup

Put the agave nectar in a small bowl. Add the maple flavor and stir until fully combined. Taste and adjust maple flavor to desired intensity. (The syrup can be stored at room temperature, covered tightly, for up to 1 month.)

For the waffles

Preheat a waffle maker according to the manufacturer’s instructions. Brush the iron with oil, or spray with gluten-free, vegan nonstick spray.

In a medium-sized bowl, whisk together the flours, baking powder, baking soda, salt, and xanthan gum. Add the rice milk, ¼ cup coconut oil, agave nectar, and vanilla (and chocolate chips, if desired) and stir with a rubber spatula until combined.

Pour 1/3 to ½ cup of the batter onto the waffle griddle and bake to desired doneness (or according to the manufacturer’s instructions). Remove the waffle from the griddle and serve with the agave maple syrup (and with a dusting of powdered sugar for chocolate-chip waffles). Repeat with the remaining batter.

Nutritional Facts

Total Fat
11g
16%
Sugar
12g
13%
Saturated Fat
2g
8%
Cholesterol
4mg
1%
Carbohydrate, by difference
71g
55%
Protein
7g
15%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
68mg
7%
Choline, total
4mg
1%
Fiber, total dietary
3g
12%
Fluoride, F
2µg
0%
Folate, total
28µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
74mg
23%
Manganese, Mn
2mg
100%
Niacin
3mg
21%
Phosphorus, P
218mg
31%
Selenium, Se
3µg
5%
Sodium, Na
439mg
29%
Water
48g
2%
Zinc, Zn
2mg
25%

Waffle Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Waffle Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.