When we originally developed our allergy-friendly cornmeal waffle recipe, we were using a cast iron stovetop waffle maker. It worked great, but for a family of 5, we really needed to scale up to something a little more convenient.
So around Christmastime, we got ourselves a little present: the Presto 03510 Ceramic FlipSide Belgian Waffle Maker. In addition to the obvious added convenience of it being electric, it also makes bigger waffles in the same time (or less).
So we’ve been making a lot more waffles lately, and in the process we’ve refined a few things about our original recipe.
Check out the updated post here, and you can also quickly check out the recipe itself below.
Makes about 6-8 large (Belgian) waffles or about 10-12 medium-sized waffles
Allergy-friendly Waffles
Gluten-free waffles using non-dairy milk, and aquafaba instead of egg whites for fluffiness.
Servings: 5 people
Calories: 525kcal
Ingredients
Dry Ingredients
- 3 cup Bob's Red Mill Gluten-Free 1-to-1 Baking Flour (440 g)
- 1 Tbsp Baking Powder (12g)
- ½ tsp Baking Soda (4g)
- 6 Tbsp Sugar (90 g, plain white cane sugar)
- 2 tsp Salt (14g, table salt)
Wet Ingredients
- 2½ cups Non-dairy milk
- ½ cup Oil or Vegan Butter
- 1 tsp Vanilla extract
- ½ Tbsp Apple cider vinegar
- ½ cup Aquafaba (160 g / liquid from one 14.5 oz can of garbanzo beans)
Other
- Oil spray (for greasing the waffle iron)
- Syrup (for topping)
- Vegan Butter (for topping)
Instructions
Making the Batter
- Whisk all the dry ingredients together in a large mixing bowl.
- Add all of the wet ingredients, except aquafaba. Whisk or stir to combine. It should be fairly wet at this point, a bit more runny than pancake batter. When you run the whisk through it, it should create streaks pretty easily.
- Using your favorite handheld beater or stand mixer with the whisk attachment, beat the aquafaba until it forms white peaks. This could take somewhere up to 10 minutes, but probably not any longer than that. (Don’t stress about getting it to meringue-like perfection; it just needs to be fluffy.)
- OPTIONAL: If your waffle iron requires pre-heating, start now. For the cast iron stovetop one, I put each half on a separate burner at heat level "7" (out of 10).Additionally, if desired, preheat your oven to its lowest setting (mine is 170 F) and put something in there that will be able to hold the waffles, to keep them warm and crisp after you cook them. (I use a wire rack that goes with one of my baking sheets.) This may not be necessary if you have something that can cook a lot of waffles at once, or 1 large waffle per person.
- Fold the whipped aquafaba into the batter until combined. (Try to be gentle, but don’t be afraid to get it all mixed, either — just make sure you’re not, like, getting an arm workout.) It should end up pretty bubbly and foamy.
Making the Waffles
- NOTE: The specifics of this process will vary depending on the size and type of waffle iron you use.
- Depending on how non-stick the waffle iron is, you may need to spray both sides before each waffle.
- Ladle batter onto iron and clamp down. Flip right away.(For the Presto FlipSide waffle iron, the right ladle size is about 1 cup / 8 oz.)
- Cook for about 4-5 minutes.(For stovetop waffle iron, flip once per minute.)
- Check for doneness. If not done, cook for an additional minute.
- Using a fork, gently stab the side of the waffle and pull it up out of the iron. If the surface was non-stick enough, and you used a high enough heat and gave it enough time, the waffle should come off the iron pretty easily. If it looks like the two halves of the waffle might separate, give it a little more time.
- After removing the waffle from the iron, either serve it or place it on a wire rack in the oven to maintain crispness.
Notes
As you get to the last few waffles, they may start taking a little longer to cook. Adjust cooking time and/or heat as needed. Pre-heating the waffle iron can help to mitigate this, especially if it’s a stovetop one that doesn’t contain its own heating elements.
