Gluten Free Classic Waffles {Dairy Free}
This breakfast treat is slightly sweet with a crispy exterior and a soft, fluffy center.
Equipment
- 1 waffle maker
- 2 mixing bowls
- measuring cups and spoons
- 1 Whisk
- 1 silicon pastry brush or skip this and use cooking spray instead
- 1 2 cup measuring cup
Ingredients
Dry Ingredients
- 1¼ cup brown rice flour
- 1¼ cup almond flour
- ¾ cup potato starch
- ¾ cup maple sugar or coconut sugar
- ¾ teaspoon baking soda
- 3 pinches salt
Wet Ingredients
- 1¾ cup almond milk
- 2½ teaspoon lemon juice
- ¾ cup neutral oil
- 1 tablespoon pure vanilla
- 4 whole eggs room temp
- 2 tablespoon neutral oil to brush on waffle iron
Instructions
- Turn on waffle iron and let warm while you mix ingredients.
- In a 2 cup measuring cup or medium bowl, combine the almond milk and lemon juice. Set aside while you mix the other ingredients. This will turn into the buttermilk for your waffle batter.
- In a medium mixing bowl combine all dry ingredients: brown rice flour, almond flour, potato starch, baking soda, maple sugar, salt. Whisk to combine.
- In a separate large mixing bowl, whisk together the wet ingredients: neutral oil, pure vanilla, eggs, and buttermilk mixture.
- Whisk dry ingredients into wet ingredients until well combined and smooth.
- When waffle iron is fully heated, brush on neutral oil to prevent waffle sticking. Use a measuring cup to scoop cup batter to fully cover waffle iron without leaking over. Cook until waffle iron indicates it's fully heated again and waffle is golden and crispy*. This is different for every iron.
- Repeat until you use all batter. Serve warm with your favorite toppings!
Notes
*If you are using a waffle iron that doesn't flip: when the waffle iron finishes cooking, carefully flip the waffle and cook an additional 30-60 seconds to get more crispness on the back side of the waffle.
Tried this recipe?Let us know how it was!