Gluten-free Waffles (dairy-free, gluten-free, egg-free, sugar-free)

One of the most difficult recipes to adapt, in my opinion, has been waffles and pancakes.  If they taste great, they’re gummy.  Not these — light and fluffy and at the same time very crispy and oh so good.  And I learned a great tip for cleaning my waffle iron (that doesn’t come apart to wash) — after you’re done cooking your waffles and the iron is still hot, place a flat paper towel inside the iron and close the lid and it will steam clean your waffle iron.  In my 4-waffle iron, this batter made 8 waffles.

In a small bowl combine:

  • 1 1/4 cups non-dairy milk
  • 1 tablespoon vinegar

In a medium size bowl place:

  • 3/4 cup brown rice flour
  • 1/2 cup millet flour
  • 1/4 cup tapioca flour
  • 1/2 teaspoon xanthan gum
  • 3 teaspoons baking powder
  • 1/4 teaspoon sea salt

Stir dry ingredients to mix.  In another bowl (4-cup capacity), beat on medium:

  • 3 tablespoons aquafaba
  • 1/8 teaspoon cream of tartar
  • 1/4 teaspoon monk fruit powder

Beat until stiff peaks form and then increase speed and continue to beat for another 2 minutes until they become marshmallow like.  Increase to highest speed and beat for an additional 2-3 minutes.

Make a well in the middle of the dry ingredients and add:

  • 2 teaspoons vanilla extract
  • 1/4 cup applesauce or other fruit puree
  • 1/2 cup avocado oil

Add the milk mixture and combine until well mixed.  Gently fold in the aquafaba mixture.  Grease your waffle iron and make sure it is hot.  Pour 1/4 cup of batter (per waffle) into your waffle iron and cook.  You may need a little more than a 1/4 cup — as you can see from the picture, mine could have taken a little more batter to completely fill the waffle iron.  Add syrup and enjoy!

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