These gluten free waffles are perfect for those who need to avoid gluten in their diet.
It can be so difficult for people who must follow a gluten free diet to have wonderful treats like waffles for breakfast.
Now cookbook author Ann Gentry has some fantastic recipes suitable for a gluten free diet in her new cookbook, Vegan Family Meals: Real Food for Everyone.
Below the recipe for the waffles, you will find two amazing recipes for toppings: A summer berry compote and an apple pear compote. With these topping recipes in hand, these gluten free waffles will taste amazing all year round.
You will also find a recipe for a vegan tofu “whipped cream” to complete the deliciousness.
The cookbook author, Ann Gentry, says this about her gluten free waffles recipe:
When you bite into this crisp waffle with its soft fruit compote, whipped cream, and maple syrup, it is amazingly delicious. The waffles’ almond flavor also pairs nicely with apricots, so another way to enjoy these crispy cakes is to simply spread apricot jam on top. Both the powdered egg replacer and the xanthan gum can be found at regular grocery stores as well as natural foods stores: These two ingredients take the place of eggs, helping the flours bind.
Other than the different ingredients, the method for making gluten free waffles is pretty much the same as for regular waffles.
They may seem like a bit of work but if you are craving waffles and need gluten free recipes, you must give this recipe a try.
Gluten Free Waffles with Summer Berry Compote or Apple-Pear Compote
- 3 tablespoons water
- 1 tablespoon powdered egg replacer
- 2 cups almond milk
- 3 tablespoons agave nectar
- 1 tablespoon sunflower oil, or safflower
- 2 teaspoons almond extract
- 1 1/2 cups brown rice flour
- 1/2 cup almond meal
- 1/4 cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/4 teaspoon xanthan gum
- Nonaerosol nonstick cooking spray
- Apple-Pear Compote, recipe follows or Summer Berry Compote (recipe follows)
- Soy whipped topping or Tofu Whipped Cream, recipe follows, for serving
- Pure maple syrup
- Toasted sliced almonds
- Preheat a standard waffle iron over high heat. Whisk the 3 tablespoons water with the egg replacer in a medium bowl until well blended. Whisk in the 2 cups almond milk, the agave nectar, oil, and almond extract.
- Whisk the brown rice flour, almond meal, tapioca flour, baking powder, baking soda, salt, and xanthan gum in a large bowl to blend. Stir the wet ingredients into the dry ingredients just until moistened, being careful not to overmix. Let the batter sit for 10 minutes to thicken.
- Spray the hot waffle iron generously with cooking spray. Pour about 2/3 cup of the batter onto the waffle iron. Close the lid and cook until the waffle is golden brown and crisp, about 5 minutes. Using tongs, gently loosen the waffle from the iron and transfer it to a plate.
- Immediately top the hot waffle with the compote and soy whipped topping, or with maple syrup. Garnish with toasted almonds and serve immediately. Repeat to make more waffles.
- The key to this recipe is to allow the heat to soften the berries to the point where they're just about to begin losing their shape: When you bite into them, they'll be even sweeter than when picked. These berries go perfectly on top of waffles, and they also make a delicious ice cream or sorbet topping. Leftovers can even be added to your granola in the morning.
Makes about 5 gluten free waffles.
Here Are Two Fantastic Toppings for Gluten Free Waffles
Summer Berry Compote
- 1/2 cup fresh orange juice
- 1/3cup pure maple syrup
- 1 teaspoon grated orange zest
- 1 teaspoon ground mace
- 1/2 teaspoon ground cinnamon
- 1 – 10-ounce container fresh strawberries, hulled and quartered
- 1 – 6-ounce container fresh blueberries
- 2 tablespoons water
- 1 tablespoon arrowroot
- 1 – 6-ounce container fresh raspberries
Stir the orange juice, maple syrup, orange zest, mace, and cinnamon in a large saucepan to blend, and bring to a boil over medium-high heat. Decrease the heat to medium-low and add the strawberries and blueberries to the syrup mixture. Simmer gently until the berries begin to release their juices and soften, about 8 minutes.
Stir the 2 tablespoons water and the arrowroot in a small bowl to blend. Stir the arrowroot mixture into the berry mixture and increase the heat to medium. Allow the compote to simmer for about 2 minutes, or until the compote thickens. Remove the compote from the heat and stir in the raspberries. Set aside to cool slightly (the compote will thicken further as it cools).
Refrigerate the compote in an airtight container for up to 5 days.
Makes about 3 cups
Writer Ann Gentry says this about her Apple-Pear Compote:
When apples and pears are in season, this is an excellent topping for waffles and French toast. This simple cooked fruit is also a winner if you need to whip up a quick last-minute dessert: I’ve served it many times with a cookie or two, and it always hits the spot. You might sprinkle some chopped toasted nuts on top to give it a little crunch.
- 1/4 cup pure maple syrup
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 vanilla bean, split lengthwise
- 3 apples, such as Gala, Pink Lady, or Rome Beauty (about 1 1/4 pounds), peeled, cored, and cut into 1-inch chunks
- 3 ripe pears, such as Anjou (about 1 1/4 pounds), peeled, cored, and cut into 1-inch chunks
- 2 teaspoons water
- 1 teaspoon arrowroot
Stir the maple syrup, lemon juice, cinnamon, salt, cloves, and nutmeg in a large saucepan to blend. Scrape the seeds from the vanilla bean into the syrup, then add the bean. Stir in the apples and bring the syrup mixture to a simmer over medium-high heat. Decrease the heat to medium-low and cook, stirring occasionally, for 3 minutes. Add the pears and continue cooking until the apples and pears are tender, about 15 minutes.
Stir the 2 teaspoons water and the arrowroot in a small bowl to blend. Quickly stir the arrowroot mixture into the apple-pear mixture and simmer until the liquid thickens, about 3 minutes.
Remove from the heat and discard the vanilla bean. Let cool slightly before serving. Refrigerate the compote in an airtight container for up to 5 days.
Makes about 3 cups
Tofu Whipped Cream
The author writes:
This is a recipe I have relied upon for years: I included it in my first book, The Real Food Daily Cookbook, and I love it so much that I had to include it again. It’s a soy based whipped topping that you can make at home, using all-natural ingredients. The recipe couldn’t be simpler, although it does depend upon the use of agar to create the consistency one wants in a whipped cream.
- 1 (12.3-ounce) container vacuum-packed extra-firm silken tofu (such as Mori-Nu)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup apple juice
- 1 tablespoon agar agar flakes
- Pinch of salt
Blend the tofu, maple syrup, and vanilla in a food processor until smooth and creamy. Set aside.
Combine the juice, agar, and salt in a small, heavy saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer, stirring frequently, for 15 minutes, or until the agar dissolves. Immediately blend the hot agar mixture into the tofu mixture. Transfer the tofu mixture to a bowl.
Cover and refrigerate for 1 hour, or until the mixture is set. Return the tofu mixture to the food processor and blend until it is smooth and creamy.
Makes about 2 cups.
- The tofu whip will keep for 2 days, covered and refrigerated. Whisk before using.
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