Gluten-Free Waffles

3.8 from 6 ratings

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.

Servings

servings

Ingredients

1 cup agave nectar
3 tablespoon maple flavor, or to taste
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 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon xanthan gum**
2 1/2 cup rice milk
3 tablespoon agave nectar
1 tablespoon vanilla extract
1 cup vegan gluten-free chocolate chips (optional)
1/2 cup vegan powdered sugar, for dusting (optional)

Directions

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.)
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.