crispy and soft: the ultimate gluten-free and vegan waffle
Crispy, gluten-free and vegan waffle recipe? Yes, it’s possible!
I’ve always been a huge fan of waffles, so it was out of question to exclude the gluten-free and vegan version from my recipe to-do list (or my life). I really enjoyed the journey from the first soggy, waffle-ish cookies to these healthy, crispy on the outside and fluffy on the inside waffles. It was a long trial and error process, but totally worth it. And besides we got to eat so many waffles we could, for breakfast, lunch and dinner too – a childhood dream came true! 🙂
These waffles are high-fiber, low in carbohydrates, they don’t contain saturated fats, gluten, dairy products, eggs, corn or sugar. I think this is the recipe which could pretty much work for any party: easy to make, fitting for all – adults and/or children – and perfect for people with food sensitivities or PCOS/insulin resistance.
About the ascorbic acid
Many of you wondered why I use ascorbic acid (alias vitamin C) in my recipes, so it felt right to write about this a bit more. First of all it’s because of the baking soda I use when baking. It needs acid for activation, and there are lots of alternatives one can choose from: a few drops of lemon juice, apple cider vinegar and much more – and I use ascorbic acid, because we have a huge stash of it here at home. My other reason is the following: I researched a bit and found out that ascorbic acid is a great ‘flour improver’ when it comes to baking, the end result will be softer and the dough will rise faster.
So it’s not an obligatory ingredient, you can easily replace it with apple cider vinegar or other alternatives, but it’s also worth give it a try. 😉
Let’s jump to the recipe straight ahead.
- 200 ml (6,8 fl oz) sparkling water
- 300 ml (10,1 fl oz) almond milk
- 4 tbsp olive oil
- 1 g (0,04 oz) ascorbic acid or 1 tbsp apple cider vinegar
- 1 tsp salt
- 0,5 tsp baking soda
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
- 50 g (1,8 oz) brown rice flour
- 150 g (5,3 oz) buckwheat flour
- 100 g (3,5 oz) millet flour
- 100 g (3,5 oz) almond flour
- Mix every ingredient in a huge bowl, stir until smooth and set aside for 5 minutes.
- Preheat waffle iron in the meantime.
- Grease the iron with olive oil (this needs to be done only before the first waffle, for the second it was no longer necessary).
- Pour a heaping cup batter into the center of the iron and bake appr. 7-8 minutes or until it’s golden and crisp.
- If you don’t have to count carbohydrates, it’s okay to use buckwheat flour only.